HUNGARIAN NOKEDLI (DUMPLINGS)
You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.
Provided by BoxOWine
Categories Hungarian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
GALUSKA FOR STEW (DUMPLINGS)
Make and share this Galuska for Stew (Dumplings) recipe from Food.com.
Provided by NoraMarie
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!
These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.
Provided by BecR2400
Categories Breads
Time 45m
Yield 20-24 dumplings, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve immediately. Also good reheated the next day.
Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2
SPARGA LEVES Z GALUSKA (HUNGARIAN ASPARAGUS SOUP W/ DUMPLINGS)
Make and share this Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 326.5, Fat 11.7, SaturatedFat 6.6, Cholesterol 73, Sodium 2448.2, Carbohydrate 43.6, Fiber 4.5, Sugar 3.2, Protein 12.8
SAVORY BEEF STEW DUMPLINGS
My mom has had this recipe for as long as I can remember. She would always ask us if we wanted baking powder biscuits with the stew and we all asked for the dumplings. They turn out very light and tender.
Provided by barbsmith39
Categories Breads
Time 30m
Yield 10 dumplings, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients in a large bowl. Cut in shortening. Stir in water with fork. Mix lightly. Drop into hot stew.
- Cook 10 minutes uncovered, then cover and cook for another 10 minutes. Serve at once.
Nutrition Facts : Calories 172.2, Fat 4.2, SaturatedFat 1, Sodium 452.1, Carbohydrate 29.4, Fiber 1.1, Sugar 0.1, Protein 3.9
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