Plain Dumplings Spatzen Recipes

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Steps:

• Beat egg well, add salt and water or milk and stir this into the flour until a smooth batter is formed.
• Drop by spoonfuls into boiling, salted water and let cook 15 minutes.
• Drain in a colander.
• Pour hot fat or meat gravy over them and serve.
• Garnish with fried onions, cracker crumbs, or any desired dressing.

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Steps:

• In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

Steps:

• Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
• Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
• On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
• Pour the brine over the ham- it should be completely covered.
• ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
• Cover the container, put it in a cool place, and leave for 10 days.
• After it has sat for 10 days, remove from the brine, and wipe well.
• Place fat side up in a pot of boiling water, covering the ham completely.
• Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
• Simmer for 3 hours, or until tender.
• Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
• Preheat the oven to 350°F.
• Combine the egg white, mustard powder and sugar.
• Remove the ham from the water, pat dry, and coat with the egg white mixture.
• Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
• Place in the oven, and let bake until the bread crumbs are golden brown.
• Let cool completely, and slice to serve.