"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: 741
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: Sandy Eggo
Posts: 9,204
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.
__________________
I Luv Sandy Eggo!
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: 9,515
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: 741
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: 14,677
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: Sandy Eggo
Posts: 9,204
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!
__________________
I Luv Sandy Eggo!
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: 14,677
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: 6,408
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: 741
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
Old 08-04-2017, 05:51 AM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,408
Quote:
Originally Posted by Farmer Jon View Post
I want the dense ones and the big fluffy ones.
Ever looked at the recipe on a box of Bisquick?
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-04-2017, 11:35 AM   #12
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,677
Quote:
Originally Posted by CraigC View Post
Ever looked at the recipe on a box of Bisquick?
I was just going to say that. I've never had a failure with Bisquick dumplings, following the directions exactly.
__________________
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 08-04-2017, 11:52 AM   #13
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,204
Quote:
Originally Posted by Kayelle View Post
Your recipe for potato dumplings looks really good SLoB.
I wish I could take credit for them, but it's a recipe from the original Fanny Farmer 1896 Boston Cooking School Cookbook
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-05-2017, 11:12 AM   #14
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 741
My bisquick ones melt too. I'm just not cut out to be a dumpling maker I guess.
__________________
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 08-05-2017, 07:08 PM   #15
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,605
I make my dumplings with Bisquick.

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 08-06-2017, 05:46 AM   #16
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,408
Quote:
Originally Posted by Farmer Jon View Post
I want the dense ones and the big fluffy ones.
Ever heard of slicks? They are very dense noodle like,IMO, dumplings.

Chicken and "Slick" Dumplings Recipe | Serious Eats
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-06-2017, 09:13 PM   #17
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,934
This is my gramma's egg dumpling recipe and luckily my mom got it written down. Also very much the same as the spaetzle recipe found in a Joy of Cooking cookbook. She lived to be 100, although I think we celebrated her BD a few months early.

These are good in soup, never tried them with chicken and dumplings. Guaranteed not to fall apart, actually they are kind of heavy although when they first come out of the pot they are lighter texture.

2 eggs
1 1/2 c. all-purpose flour ( I sift the flour, not necessary probably)
1/2 c. water
1/2 tsp. salt
1/4 tsp. double-acting baking powder

Beat eggs. Combine them well with flour, water, salt, baking powder.
Drop by teaspoons full, keeping them kind of separate as the dough falls in the pot. Simmer covered for 15 minutes.
Whiskadoodle is offline   Reply With Quote
Old 08-07-2017, 05:53 AM   #18
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 741
Thanks everyone. I will be trying all of these!
__________________
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 08-07-2017, 09:10 AM   #19
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,440
The sister of 1 of my friends made dumplings her entire family just loved but wouldn't tell anybody how she made them. Finally, another sister got her to give up her secret. She used Pillsbury canned refrigerated biscuits. Flattened them out a little, cut them in strips, then layed them on top of the simmering chicken and sauce to cook.
medtran49 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




All times are GMT -5. The time now is 03:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.