Halushki With Paps Dumplings Recipes

Steps:

• For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
• For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
• Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.

Steps:

• Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
• In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
• Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
• In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
• Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

Steps:

• Mix flour, eggs and milk and season with salt & pepper; mix by hand until incorporated, making sure not to over mix.
• Place dough in refrigerator covered and let rest for 1 hour.
• Bring a large pot of salted water to a boil, cut penny sized dumplings into the water by hand and let boil for 5 minutes.
• Strain dumplings and set aside. Melt butter in a large skillet, add onions and cook until translucent, add cabbage and paprika and cook until tender. Toss with dumplings and smoked ham.

Steps:

• Make your dough by grating your potatoes on the smallest shredding option on your cheese grater (I have actually used mashed potatoes as a base also). Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide "pillows" or dough ball sections. Press with tines of a fork into each dumpling (helps hold the sauce). Set aside the cut dumplings until ready to cook. Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Season with salt and pepper. Saute for 10 minutes, stirring often. Remove from heat. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for approx. 3 minutes each batch. (You can tell they are ready when they float; cook 1 more minute once floating). Remove from the water with a slotted spoon. The cooked dumplings can be combined directly with the cooked cabbage mixture. Serve with mustard!

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.