Best Sinker Dumplings Recipes

CARIBBEAN DUMPLINGS - SPINNERS AND SINKERS

Steps:

• Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
• Slowly add enough water to knead to a stiff dough.
• Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length.
• Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)

Steps:

• Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
• Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
• Form dough into baseball/tennis ball sized balls.
• Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
• The dumplings will sink to the bottom.
• Bring water back to a boil and then simmer.
• When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
• Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
• Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
• Leftovers can be cut up into bite-sized pieces.

GRATED POTATO DUMPLINGS

Steps:

• Heat a large pot of water to boiling.
• Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
• Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
• Drain in colander. Rinse with hot water. Serve with gravy or melted butter.

POTATO DUMPLINGS (SINKERS)

Steps:

• Mix all ingredients with clean hands.
• Roll dough out into a"tube" shape on a floured surface.
• Cut into 1" dumplings.
• Drop dumplings into a large soup pot filled with boiling water.
• Boil 20 minutes.

HEAVY DUMPLINGS

Steps:

• 1. Beat together milk, salt and eggs.
• 2. Add enough flour to make a stiff dough.
• 3. Bring a large pot of salted water to a full boil. Dip a large clean spoon into the water and then drop a large spoonful of dough into the water. Dipping the spoon into the boiling water before each spoonful of dough helps keep the dough from sticking onto the spoon.
• 4. When all dumplings are in the water, cover loosely and cook 20 minutes stirring occasionally.
• 5. Drain, place in a serving dish and add melted butter. Toss to coat.

DUMPLINGS

Steps:

• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

OLD COUNTRY DUMPLINGS (GERMAN BULLETS) - 2 WAYS

Steps:

• In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside.
• Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan.
• With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes.
• Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside.
• Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings.
• Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste.
• While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste.
• Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules!
• It is a good idea to leave out salt and pepper so everyone can add it to their taste.

"SINKER" DUMPLINGS

Steps:

• 1. Mix together eggs, flour, salt, and sour cream. Please note that this is a VERY sticky dough. I mix by hand, and yes it is messy. ( Mom's original recipe called for 1/2 pint sour cream and 1/2 cup cold water, I changed it to eliminate water and added a full pint sour cream it makes a lot richer dumpling)
• 2. drop by teaspoon into a pot of rapidly boiling water
• 3. boil rapidly for 20 minutes
• 4. strain and use in any dish you choose