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1995-09-27
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From: Tdahm@aol.com
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) German Knodel
Date: 3 Aug 1995 21:02:55 -0600
Organization: America OnLine
Message-ID: <950729173733_43581159@aol.com>
Here are two recepies for german dumplings (knodel). The second is for
potato dumplings, just like mom used to make.
Bread Dumplings (Semmelknodel)
-------------------------------------------------
1/2 lb stale white bread
1 C milk, warmed
1 T cooking oil
1 medium onion, chopped
3 eggs
1/2 t salt
1/4 t white pepper
1/8 t nutmeg
3 T chopped parsley
Break bread into small pieces; place in a medium bowl and pour milk over.
Saute onion in oil till brown. Combine bread, onion and remaining
ingredients;
blend well. Mixture should be stiff -- add more milk or bread to adjust
consistency. Working with floured hands, form mixture into a roll about
2-1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling.
Boil dumplings in water, being careful not to overcrowd the pot. Do not
cover.
Simmer over low heat about 15 minutes; dumplings are done when they float.
Potato Dumplings (Kartoffelknodel)
--------------------------------------------------
6-8 medium baking potatoes
1 1/4 C flour
2 eggs
1 t salt
1/4 t nutmeg
2 T margarine
3 slices stale bread, cut in cubes
Boil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop
or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour,
and next 3 ingredients to form a firm but light paste. If mixture is too
moist add flour as needed. This will help keep the dumplings from falling
apart during cooking.
Melt margarine in skillet. Add bread cubes and saute till brown. Working
with floured hands, form the potato mixture into a roll about 2 1/2 inches
in diameter. Cut roll into 8-10 pieces and form each into a dumpling,
enclosing a few sauteed bread crumbs in the center of each.
Boil dumplings in water, being careful not to overcrowd the pot. Do not
cover.
Simmer over low heat about 15 minutes; dumplings are done when they float.
------
Both recipes are from THE BEST OF GERMAN COOKING, by Edda Meyer-
Berkhout.