GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
OLD COUNTRY DUMPLINGS (GERMAN BULLETS) - 2 WAYS
Warning - this is a real comfort food! My Grandma told me that her German Mother used to make these and not for comfort - it was making a meal out of things they had on hand. If they didn't have any eggs, they used more water. No bacon? They made it without! When I was younger, my family would get together and make up a huge batch of these and we always had soup as well as fried dumplings. I just loved watching my Mom, Aunts and Grandma chop everything and fry up the bacon and onions. They would get kitchen shears and cut the dumplings right into the splashing boiling water and it never seemed to bother them! I am not as tough as they are so I have made this recipe into my own and I don't get burned! :) I make this for my kids now and they love them! If you like things made from dough, you should love these! It's not that hard to make, it's about multitasking. I'm not sure where the name originally came from, but they have always been German bullets! Enjoy!
Provided by Nif_H
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside.
- Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan.
- With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes.
- Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside.
- Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings.
- Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste.
- While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste.
- Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules!
- It is a good idea to leave out salt and pepper so everyone can add it to their taste.
Nutrition Facts : Calories 1249.9, Fat 64.4, SaturatedFat 22.4, Cholesterol 411.5, Sodium 1411.3, Carbohydrate 122.3, Fiber 5.9, Sugar 3.2, Protein 41.7
FLOUR DUMPLINGS (SINKERS/SPINNERS)
There are many varieties of dumplings; the flour dumpling is the most popular in the Caribbean and the simplest to make. In Bermuda, most people call these sinkers because they don't rise to the top. I usually add a little sugar and sometimes parsley, but this is how a friend of mine does hers.
Provided by byZula
Categories Breads
Time 26m
Yield 1-2 dozen
Number Of Ingredients 3
Steps:
- Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
- (A sticky dough makes a soft pasty dumpling.).
- Knead in the bowl or on a lightly floured board until smooth.
- Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
- Immerse into salted boiling water and cook for 15-20 minutes.
- Or add to soups and stews and cook for the same period or longer.
HARD DUMPLINGS FOR SOUP
Make and share this Hard Dumplings for Soup recipe from Food.com.
Provided by Janae
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Break egg in cup.
- Add milk & beat with fork.
- Mix flour, baking powder & salt.
- Add egg & milk and mix.
- Batter will be stiff.
- Drop in little pieces on end of spoon into boiling soup.
Nutrition Facts : Calories 38.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.7, Sodium 93.9, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 1.7
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