Plaindumplingsspatzen Recipes

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, whisk together the egg and 2 tablespoons cold water in a small bowl. Combine the chicken with 1/4 cup of the Parmesan in a second bowl.
• Lay out a wonton wrapper on a work surface and top with 1 tablespoon of the chicken filling. Lightly brush the wrapper edge with the egg wash. Fold the wrapper in half to enclose the filling and pinch the edges to seal. Repeat with the remaining wrappers and filling.
• Cook the dumplings in the boiling water until they float to the surface, 2 to 3 minutes. Serve with warm marinara sauce for dipping, or in bowls of warm chicken broth as a soup. Garnish with the remaining 1/4 cup Parmesan.

Steps:

• Beat egg well, add salt and water or milk and stir this into the flour until a smooth batter is formed.
• Drop by spoonfuls into boiling, salted water and let cook 15 minutes.
• Drain in a colander.
• Pour hot fat or meat gravy over them and serve.
• Garnish with fried onions, cracker crumbs, or any desired dressing.

Steps:

• Mix the Dough: Add the flour to a wide mixing bowl and stir in the salt. Stir in the water and egg white with your fingers. The flour will look shaggy, like biscuit dough; as the dough comes together, run an open palm around the edge of the bowl and fold the flour into the center, spinning the bowl with your other hand as you go, until it all forms a rough clump. It's fine if there are still pockets of dry flour.
• Knead the Dough: Coat your work surface with a fine dusting of flour and turn the dough out of the bowl. Dust your hands with flour and shape the dough into a fat log about the width of your hand. Knead the dough by pushing your hands and wrists into the log and rolling it forward. Then roll it back and push again. Repeat a few times until the log moves easily, adding more flour if it sticks, then spin the log 90 degrees, shape it into a horizontal log again, and knead a few more times, adding more flour if necessary. Use no more flour than you need to keep the dough from drying out. As you knead, the dough will get firmer and tougher with a texture reminiscent of a gummy bear. It's ready when it's smooth to the touch, like the surface of a pearl, not tacky, with no cracks or pockets of dry flour. There may be some lumps. Put the dough back in your work bowl and cover it with a sheet of plastic wrap. Let it sleep for 15 to 30 minutes. While it relaxes, you can prepare your filling.Knead Again: Dust your work surface with a little more flour, then knead it as before. Work out all those lumps; after kneading about ten times you should have satin-smooth dough that forms a clean ball you can easily push into, like the gel of a shoe insert.Portion the Dough: Form your dough into a log, dust a dough scraper with a little flour, and cut the dough into four equal sections. Roll each section into a log and chop it into six pieces for a total of twenty-four balls of dough, each about an inch in diameter. Toss the balls with a light coating of flour and cover with a lightly moistened towel.Roll the Dough Into Wrappers: Gently smash the balls of dough into flat disks, then lightly roll an Asian-style rolling pin across them to flatten them out a bit more. Hold one disk by its edge and firmly but gently roll your pin from the disk's edge to its center. Roll the same edge a few more times, using more pressure at the edge than at the center. Use your other hand to turn the dough disk and reveal a new edge of the disk; roll again. Continue until all edges are rolled out and the wrapper is about 3 to 4 inches in diameter. Hold your rolled-out wrapper up to a light. If you can see through it faintly, your wrapper is ready to go. Otherwise, keep rolling. Roll the edges to half the thickness of the center of the wrappers. As you get faster, you'll notice that all your active hand needs to do is roll the pin back and forth while your other hand just rotates the wrapper. As long as your hands stay in these fixed motions, you'll easily make even, round wrappers though they don't need to be perfectly uniform. Place freshly rolled wrappers under a lightly moistened towel to keep them from drying out.

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Steps:

• Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
• Once at a boil turn off heat and add the nutmeg, salt and flour.
• Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
• Set aside and let cool for around a half an hour you don't want to cook the eggs.
• When it is cool beat the eggs in one at a time.
• Drop into hot soup and cover for ten to fifteen minutes.
• They are done when they've risen to the top and doubled in size.

Steps:

• Note: Handle dough minmally.
• Turn onto floured counter and roll into a log.
• Cut with a floured knife.
• Use salted water for cooking.
• Eat them with a little melted butter on them.
• Yum!