2 eggs, beaten
3 Tbsp butter
1/3 cup heavy whipping cream
2 potatoes, cooked and mashed
3 cups flour
Mix together. The dough will be sticky, mix by hand. (Add a little flour at a time). Make into a loaf.
Boil water in a large pot. Cook for 35 minutes in water. Cut into slices and Serve with Goulash adn German Red Cabbage.
Recipe: Farmers Country Kitchen
chuck roast (flat or low, so it fits in pan)
dried parsley
dried basil
salt and pepper
garlic powder
flour
olive oil
1 celery rib, sliced
1 carrot, sliced
1 garlic clove, sliced
Worcestershire sauce (5 shakes)
beef broth or chicken
water
5 carrots, chopped
8 small red potatoes, leave the skin on, chopped
1 small onion,cut into large pieces
1. To a small skillet on the stove add dried parsley and dried basil for a few minutes. You want to bring out the flavor but watch it so it doesn't burn.
2. Sear the roast in a nonstick large Dutch oven with olive oil. Season both sides with salt, pepper, garlic powder, and flour. When browned, flip over to brown the other side and even the edges.
3. After roast is completely seared put in celery, carrot, garlic clove, Worcestershire sauce and beef broth. Add the dried herbs (parsley/basil) on top of roast and cover add enough water to cover the roast. Put on lid and simmer on low for 3-4 hours, until meat is tender enough to separate with a fork.
4. Meanwhile, prepare the vegetables by chopping them. Add to the Dutch oven in the last hour. You can strain the cooking bits if you want to a smoother broth). Simmer.During the last hour add the vegetables. and the dumpling to cook.
5. Mix up either Southern Biscuits (from a box) or German Dumplings (from a box) and follow the package directions, using some broth from the Dutch oven as needed. Form the dumplings into circles (like meatballs) as big or little as you want. Drop the dumplings into roast broth. Add more water if needed. Put on the lid, turn down the heat to a low simmer. Add salt, pepper and parsley. Put back on lid and cook dumplings about 20 minutes until cooked on the inside. Serve roast, dumplings and vegetables by pouring broth over all for great flavor.
Recipe: Collard Valley Cooks
1/2 cook chicken, shredded (can use rotisserie chicken)
2 cups self rising flour
1/3 cup shortening
salt and pepper
1/2 cup chicken broth
4 cups water
4 cups chicken broth
1. Cook and shred chicken.
2. In a bowl combine flour and shortening. Use a pastry blender to mix. Should be pea size. Add salt and pepper. Add 1/2 cup chicken broth and mix together with fork.
3. Lightly flour counter surface. Press dough into a mound, turning and folding while it form together. Use a floured rolling pin and form a circle turning and flipping so it doesn't stick. Should be 1/8 of an inch. Use a pizza cutter and into long ribbons and back the other way. Cutting into small squares.
4. Meanwhile, in a large pot of 4 cups water and 4 cups chicken broth to boil. Drop into boiled water all at once. Stir to make sure they separate. Let them cook.
5. Add shredded chicken to pot of dumplings. Lower heat to simmer and stir every once and a while to make sure dumplings don't stick. Serve. (Can serve with vegetables or cook vegetables in the pot also)
( can half or double the recipe easily if needed)
Recipe: the buttered home
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 tsp ground nutmeg
1 pinch freshly ground white pepper
1/2 tsp salt
1 gallon hot water
2 Tbsp butter
2 Tbsp chopped fresh parsley
1. Mix together flour, salt, white pepper, adn nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through a cheese grater with the back of a spoon.
3. Drop a few at a time into simmering liquid. Cook 5-8 minutes. Drain well.
4. Saute cooked Spaetzle in butter. Sprinkle freshly chopped parsley on top and serve.
Chicken:
whole chicken
2 tsp salt
peppercorns
1 stalk celery
water to cover
Boil and then turn down to simmer. 2 to 2 1/2 hour on low or 1 to 1 1/2 hour on higher temp on stove. When cooked debone and strain chicken (separate 12 cups of chicken broth, will need for dumplings)
Homemade Dumplings:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup chicken broth
2 Tbsp oil
Whisk the dry ingredients in a bowl. Add the oil and broth and mix all together. When dough forms, roll out into a circle flipping it often to make sure it doesn't stick to the counter. If it does, add more flour. Use a pizza cutter to it dumplings into strips (crisscross)
Heat the 12 cups of broth to medium-high heat. Should be a rolling boil. Add dumplings one at a time making sure they're not sticking together but floating first down to the bottom. Stir. Keep adding more until all are in the stock pot cooking. They will rise to the top. Cook for 5 - 10 minutes.
When all dumplings are cooked add back the chicken that was broken into smaller bite- sized pieces. Add 4-5 tsp butter and some milk to make it creamy. Add pepper to finish.
3 lb medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 large eggs, lightly beaten
2/3 cup dry bread crumbs
1 tsp salt
1/2 tsp ground nutmeg
12 cups water
Browned Butter Sauce:
1/2 cup butter, cubed
1 Tbsp chopped onion
1/4 cup dry bread crumbs
1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2 in) balls.
3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat;simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.
1/2 lb ham, cut in small pieces
1 stick butter, cut into tsp pieces
1 onion, sliced
1 green cabbage
salt and pepper
paprika (good amount)
sour cream (for garnish)
parsley (for garnish)
Over medium-high heat the butter and ham in a large pot to crisp up the ham. Add onions, salt,pepper and paprika.Mix. Add the cabbage and top with a lid to steam. Uncover after a few minutes to continue browning.
Dumplings
3 eggs
3 oz milk (or water)
salt and pepper
1 1/2 - 2 cups flour
In a bowl mix together eggs, milk, salt and pepper. Add flour slowly and mix. Should be sticky but smooth. Wet a wooden cutting board and place dumpling dough. Wet a scraper and scrape evenly into a pot of rolling boiled salted water. Continue boiling until dumplings float to the top and add 2-3 more minutes. Add 4 large soup spoonfuls of pasta water into the cabbage. Mix. Strain dumplings and add to cabbage. Top with sour cream and parsley
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Serves: 6
2 lb. Russet potatoes
4 oz. flour, as needed
salt, pinch of nutmeg (optional)
1 small egg (2nd egg if needed)
Additional ingredients for filled Knodel
2 lb plums or apricots
cubed sugar
butter
5 oz bread crumbs
brown or regular sugar
cinnamon (optional)
1. Scrub or wash potatoes and boil in salty water in their skins until fork tender.
2. Peel potatoes and press through the potato ricer while still hot. Let cool. Place riced potatoes in a bowl and sprinkle 2/3 of the flour, salt on top, add the whisked egg and stir loosely with a fork.
3. Knead the dough wuickly with your hands, add the remaining flour if necessary (if dough still appears too dry after adding all the flour add the other egg then).
4. Dough should be not too mushy but not too firm either. Make mandarin size dumplings with your hands. Bring water to a boil (covered) in a large and wide pot. Season with salt. Dumplings need space to float in the pot that is why you need a wide pot rather than a tall pot.
5. Remove lid, place dumplings inside, the water should not boil to harshly, just gently.
6. Simmer Knodel for approx. 5-10 minutes until they start floating to the top.
7. Remove one with a slotted spoon and cut in half to check if done.
8. OR: Prepare dough same as above. Roll dough into a long thick 2x2 inch "snail" instead of rolling dough into balls. Cut thin 1/2 inch slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Simmer for 5-10 minutes.
9. Melt butter in a skillet, roast the breadcrumbs until golden, remove the Knodel from the water with a slotted spoon, drain and roll in the melted butter, place on plate and sprinkle with brown sugar and cinnamon (optional)
chicken stock
2 eggs
1 cup milk
2 Tbsp flour (mixed in water)
2 cups rotissere chicken
frozen vegetables
1 1/2 cups flour
2 tsp baking powder
1 1/2 tsp salt
1 cup half and half
thyme
bay leaf
parsley
1. In a large pot add chicken stock and 2 Tbsp flour in 1/2 cup water. Add chicken and frozen vegetables.
2. In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Mix together eggs and milk and add to bowl. Stir together. Should look like biscuit dough.
3. Using 2 spoons or an ice cream scoop drop dumplings into pot.
4. Add half and half, thyme and bay leaf. Leave lid off pot for 10 minutes and then lid on for 20 minutes until done. Dumplings should puff up. Serve on a plate topped with parsley.
