Text 18932, 72 rader
Skriven 2011-12-12 05:28:00 av Dave Drum (57254.cooking)
  Kommentar till text 18916 av JIM WELLER (1:123/140)
Ärende: dumpy dumplings
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 GJ> Eastern European dumplings
 GJ> feel as if they form an indigestible plug in my stomach.

 DD> The only Eastern European dumplings of which I
 DD> have much experience are pierogi

 JW> The kind he is referring to are baseball sized balls of boiled dense
 JW> bread dough that are sliced and sauced or buttered when served. They
 JW> take some getting used to; my German-Canadian FIL is nostalgically
 JW> fond of them.  You need well beaten eggs added to a thick batter to
 JW> make a light, fluffy dumpling.

I've had those - but, it's been over 50 years ago. Some of my Pennsylvania
Dutch forebears favoured them in a thickish, yellow chicken broth, sprinkled
with parsley. The ones I had were about 3" in diameter and served one to a
customer ... which was plenty, believe me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fred’s German Potato Dumplings
 Categories: Five, Potatoes, Breads, Poultry
      Yield: 12 servings

           Flour
      8 lg Red potatoes; peeled,
           - quartered
           Salt
      1 l  Water; or more

  Boil potatoes in a kettle of water until tender. Drain the
  water and, while hot, mash the potatoes "real good." Cool
  in the refrigerator.

  When cool, transfer the mashed potatoes to one end of an 8
  1/2 x 13 x 2 inch cake pan or a lasagne pan. Push and
  spread the potatoes to one end of the pan, keeping the
  potatoes about 2 inches deep. Add the same amount of flour
  as there is potatoes to the other end of the pan. Sprinkle
  the potatoes with salt to taste.

  Flour your hands well and mix and combine the potatoes and
  flour a little at a time, pushing some potatoes toward the
  center and then pushing some flour to the center, mixing
  and combining and pushing aside. Mix well.

  Flour your hands again and form into balls 2 inches
  to 2 1/2-inches in diameter.
 
  Bring a kettle of chicken broth to a rolling boil. Coat
  the dumplings with more flour and, one at a time, add the
  potato dumplings to the boiling broth.

  Boil for 20 to 30 minutes.

  This recipe was handed down to Dick Caldwell from his
  stepfather, Fred Koran, who made HIS dumplings at least 3
  inches in diameter. One could compare them to cannonballs
  - and once in your stomach, could possibly last all day
  and night into the next day.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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