Sparga Leves Z Galuska Hungarian Asparagus Soup W Dumplings Recipes

Steps:

• Place large pot filled with salted water and bring to boil.
• Combine eggs, salt, and water, beating well with whisk.
• Add flour, a little at a time.
• Add only enough flour to make a soft, sticky dough.
• Let mixture rest for about 10 mins.
• Beat mixture again.
• Using the side of a teaspoon, spoon small amount of dough into boiling water.
• Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
• The noodles are done when they float to the top.
• Remove from water with large slotted spoon, and place in colander.
• Rinse with cold water.
• You may want to make the dumplings in 2 or 3 batches so they dont overcook.
• Serve with chicken paprikas.
• The dumplings are also nice added to a stew.
• You can heat the dumplings in a frying pan with melted butter.
• Do not let the dumplings get too brown or crisp.

Steps:

• Mix eggs, flour, water, salt to form a smooth batter.
• Boil a pot of water with the 4 teaspoons of salt.
• Dip teaspoon in hot water; scoop a teaspoon of batter and put in water.
• It should just slide of the spoon.
• Keep dipping the spoon in the water and scoop more batter until the pot is full.
• You may have to do more then one pot of dumplings.
• Cook 1 or 2 minutes or until the dumplings rise to the surface.
• Drain and keep warm.
• Pour 1/2 of the melted butter over the dumplings so they won't stick.
• Serve dumplings separately or put in stew or soup.

Steps:

• In a large pot, boil the potato in water until tender; then grate.
• Mix flour, potato, and salt together thoroughly.
• Make a well and drop in the egg, then beat with a wooden spoon.
• Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
• Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
• Let rest for at least 45 minutes, then turn out on a wet cutting board and using a knife to cut off pieces about 1/2-inch long and approximately the width of a pencil.
• Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
• A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
• Make roux by heating butter in a saucepan and stirring in the flour, pepper, nutmeg and parsley; continue stirring constantly for 3-5 minutes then dilute with stock, blending thoroughly to be sure that there are no lumps.
• Add salt, sugar, and brandy or extract and bring to a boil.
• Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
• Mix in cream.
• Taste for seasonings and simmer for 5 more minutes.
• Drop dumplings into the soup just before serving.

Steps:

• Using an electric mixer, blend the eggs, lard or oil, water, and milk.
• Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
• Blend this mixture into the liquid. Mix well and set aside for a moment.
• Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
• Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
• Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
• NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

Steps:

• Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
• Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
• In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley and white pepper.
• Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
• Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
• Let cool thoroughly.
• In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
• Reheat before serving.

Steps:

• Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches Let it rest in a covered bowl for 30 minutes.
• Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and sauté for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Sauté for another minute or two then add the scallions and cilantro and remove from the heat.
• Melt the coconut butter over medium heat making sure that it doesn't burn. Add the garlic and scallion and sauté for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.
• Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn't ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!

Steps:

• Blend the eggs, milk and salt.
• Add the flour, baking powder and beat thoroughly.
• Bring 3 quarts of water to a boil with 2 tablespoons salt.
• With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
• Cook just till tender, about 10 minutes.
• Pour into collander and rinse lightly with cool water.
• Drizzle with melted butter, toss lightly and serve hot.

Steps:

• Saute the sauerkraut in 1/3 of the butter.
• Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
• Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 teaspoons filling in the center of each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• Bring water to a boil.
• Cook 12 pierogi at a time, reducing heat to a gentle boil.
• Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.