Plain Dumplings Spatzen Food

SPAETZLE DUMPLINGS

Steps:

• In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

PLAIN DUMPLINGS (SPATZEN)

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.

HALUSHKY

Steps:

• Place 4 quarts water in large cooking pot and place on high heat. Prepare dough while waiting for water to boil.
• To blender, add cup of water, egg and salt. Turn blender on "high" and add potato chunks a few at a time, blending all untill completely liquified.
• Pour water/potato liquid in large mixing bowl. Add cup of flour and mix with sturdy mixing spoon.
• Continue to add flour slowly until mixture is just slight stiff. It should be sticky and soft, yet firm enough to hold its shape so that it doesn't flow off a large dinner plate. If too soft, it will flow like lava. lt's okay to be too stiff. Dumplings will just have to cook 5 minutes longer.
• The best way to make consistently-sized dumplings is to use a spaetzle/halushky maker. Halushky can be made without the use of a "maker", the way it was done for generations in the old country.
• The manual method involves dumping some of the soft dough onto a large, flat plate. Hold the plate, at a slightly downward slant, on the edge ofthe boiling water.
• Wet a large spoon with the water. (A "large" spoon puts more distance between your and the boiling water!) With the spoon, cut off small pieces of dough (about the.size of a Halls cough drop) and let it plop into the boiling water.
• Continue this process until all the dough has been turned into dumplings. (The wet spoon can be used to push more dough to the edge of the plate to make it easy to cut off the dumplings. The sticky dough won't stick to a vvet spoon.).
• After the last dumplings are in the boiling water, boil for about l5 to 20 minutes.
• Remove from the stove and strain through a colander. Don't rinse.
• Dumplings can be used for various stand-alone halushky recipes or can be added to soups or stews. (lf being added to soups or stews, the dumplings can be cooked directly in the soup or stew without boiling first separately.).

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

DUMPLINGS

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.