ANNA'S GERMAN DUMPLINGS
Categories Egg
Number Of Ingredients 6
Steps:
- Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.
- Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.
GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
NIFLA AKA GERMAN DUMPLINGS
My Great Grandmother tought my Grandmother who tought my Mother who tought me how to make these! LOL
Provided by Brandy Bender
Categories Other Main Dishes
Time 20m
Number Of Ingredients 4
Steps:
- 1. Grate the potatoes fine, or put them through a ricer.
- 2. Add the eggs, flour, and salt, and mix well together.
- 3. Roll the dough into 1-inch balls, and drop them into boiling water.
- 4. Gently boil them for 10 minutes.
- 5. Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.
ANNE'S DUMPLINGS
Categories Nut
Number Of Ingredients 3
Steps:
- Easy, healthy food that tastes like old fashioned homemade - thatâÃÂÃÂs what Annes is all about! We started with that Southern favorite dish, chicken dumplings, Rolled Dumplings, Frozen Dumplings and made it super simple with Annes Flat Dumpling Strips. http://www.annesdumplings.com/
ANNA'S GERMAN DUMPLINGS
These homemade family recipe dumplings are wonderful in any type of soup, chicken or otherwise. Grandma made the best. She never measured anything until one day a long time ago, I measured everything as she did it.
Provided by JONELL2
Categories Dumplings
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.
- Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 17.6 g, Cholesterol 35.8 mg, Fat 2 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 121.7 mg, Sugar 1 g
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