"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-01-2017, 06:39 PM   #1
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 683
I need dumpling recipes

All my dumplings and my wifes dumplings just disintegrated. What the heck is going on? Neither one of us have EVER made a good dumpling.
We want nice big fluffy dumplings and the hard round ones. Like the size of sausage links to put in saurkrout. And I want cherry and apple stuffed dumplings like grandma use to make.

__________________

__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
Farmer Jon is offline   Reply With Quote
Old 08-01-2017, 06:58 PM   #2
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,146
These go great with Sauerbraten!

Potato Dumplings (Kartoffelklöße)

Ingredients:

6 russet potatoes, peeled and diced
1 cup flour, sifted
1 egg, beaten
1 Tbs Salt
4 tsp butter, melted
¼ tsp pepper
1 Tbs onion, chopped
Croutons
½ cup dry breadcrumbs

Instructions:

Boil the potatoes until a paring knife inserted in a potato meets little or no resistance. Press the potato through a potato ricer and add the flour, egg, onion and seasonings to form a dough.

Roll the potato dough into balls about the size of a golf ball. Press each ball down to flatten, insert 2 or 3 croutons into the center, and roll the dough around the croutons to form a dumpling.

Bring a large amount of salted water to a boil. Slowly lower the dumplings into the boiling salted water and boil them for 8 to 10 minutes. Remove the dumplings from the water with a slotted spoon and drain them on paper towels.

Combine the butter and the breadcrumbs and spread them on a plate. Roll the dumplings in the buttered breadcrumbs to coat.
__________________

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-01-2017, 10:19 PM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,377
Quote:
Originally Posted by Farmer Jon View Post
All my dumplings and my wifes dumplings just disintegrated. What the heck is going on? ....
Not enough eggs?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-02-2017, 06:18 AM   #4
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 683
I don't think the recipe I have calls for eggs. Maybey I got it all wrong.

Sir loin that is an interesting recipe. I've never heard of anything like that. We will definitely be trying it.

Were just trying to make dumplings and saurkrout but got krout and mush.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
Farmer Jon is offline   Reply With Quote
Old 08-02-2017, 08:03 AM   #5
Cook
 
Join Date: Jul 2017
Location: Nashville
Posts: 82
I agree with CharlieD; it sounds like the lack of eggs is the problem.

It sounds like you are looking for a dense drop dumpling instead of a rising dumpling (like what is found in many chicken and dumpling recipes). My go to recipe for drop dumplings is 1 cup flour, 1 beaten egg, salt to taste, and just enough milk to get to the right consistency (Maybe 2-3 Tablespoons. I've been making them so long I don't need to measure anymore. Sorry that isn't very helpful). Dip your spoon in boiling water (this keeps the dough from sticking too much). Drop spoonfuls in boiling water and cook until they float. These go really well with sauerkraut. You can also use a potato dumpling, but I find these are just a bit more difficult to get right if you've never made dumplings before. They would also contain eggs.
__________________
In some ways, you know, people that don't exist, are much nicer than people that do. ~Lewis Carroll
CubsGal is offline   Reply With Quote
Old 08-02-2017, 12:16 PM   #6
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,581
This looks good to me. I must give it a try.
Sauerkraut and Dumplings Recipe - RecipeTips.com
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-02-2017, 01:16 PM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,146
Quote:
Originally Posted by Kayelle View Post
This looks good to me. I must give it a try.
Sauerkraut and Dumplings Recipe - RecipeTips.com
It would look a lot better with a 4lb Sauerbraten sitting next to it!
__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-02-2017, 01:38 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,581
Your recipe for potato dumplings looks really good SLoB.

I'm reminded of some potato dumplings I was served many years ago by a German relative however. I can eat most anything to be polite but hers made me gag. They were balls of what looked to be clear snot (no nice way to say it) smothered in gravy.
Do these potato "dumplings" sound familiar to anyone?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-02-2017, 02:05 PM   #9
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,175
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
These go great with Sauerbraten!

Potato Dumplings (Kartoffelklöße)

Ingredients:

6 russet potatoes, peeled and diced
1 cup flour, sifted
1 egg, beaten
1 Tbs Salt
4 tsp butter, melted
¼ tsp pepper
1 Tbs onion, chopped
Croutons
½ cup dry breadcrumbs

Instructions:

Boil the potatoes until a paring knife inserted in a potato meets little or no resistance. Press the potato through a potato ricer and add the flour, egg, onion and seasonings to form a dough.

Roll the potato dough into balls about the size of a golf ball. Press each ball down to flatten, insert 2 or 3 croutons into the center, and roll the dough around the croutons to form a dumpling.

Bring a large amount of salted water to a boil. Slowly lower the dumplings into the boiling salted water and boil them for 8 to 10 minutes. Remove the dumplings from the water with a slotted spoon and drain them on paper towels.

Combine the butter and the breadcrumbs and spread them on a plate. Roll the dumplings in the buttered breadcrumbs to coat.
My grandmother's recipe is similar. We bake the potatoes which eliminates any water absorption that could create the need for additional flour (same for gnocchi). My stuffing uses herb bread cubes, celery, onion, butter, chicken stock (if needed) and poultry seasoning. The dumplings are about the size of a baseball and are not rolled in anything after they are removed from the water. Our family "tradition" is to make extras that get refrigerated to slice and fry in butter as part of breakfast, instead of home fries or hash browns.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-04-2017, 05:47 AM   #10
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 683
Quote:
Originally Posted by CubsGal View Post
I agree with CharlieD; it sounds like the lack of eggs is the problem.

It sounds like you are looking for a dense drop dumpling instead of a rising dumpling (like what is found in many chicken and dumpling recipes). My go to recipe for drop dumplings is 1 cup flour, 1 beaten egg, salt to taste, and just enough milk to get to the right consistency (Maybe 2-3 Tablespoons. I've been making them so long I don't need to measure anymore. Sorry that isn't very helpful). Dip your spoon in boiling water (this keeps the dough from sticking too much). Drop spoonfuls in boiling water and cook until they float. These go really well with sauerkraut. You can also use a potato dumpling, but I find these are just a bit more difficult to get right if you've never made dumplings before. They would also contain eggs.
I want the dense ones and the big fluffy ones.
__________________

__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
Farmer Jon is offline   Reply With Quote
Reply

Tags
recipe, recipes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.