POLEVKA S JATROVYMI KNEDLICKY (SOUP WITH BEEF LIVER DUMPLINGS)
Make and share this Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) recipe from Food.com.
Provided by GarlicLover
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
- Beat in eggs and then bread crumbs, flour, salt and pepper.
- Let it stand in room temperature for about 1 hour.
- Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
- Cover and simmer for 15 minutes.
- (Dumplings should be hard).
Nutrition Facts : Calories 362.4, Fat 11.3, SaturatedFat 4.8, Cholesterol 438.8, Sodium 2634.5, Carbohydrate 23.2, Fiber 0.9, Sugar 1.2, Protein 40.3
POTATO-PLUM DUMPLINGS
Make and share this Potato-Plum Dumplings recipe from Food.com.
Provided by Nancy Van Ess
Categories Potato
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes well but do not peel.
- In a saucepan combine potatoes and water to cover and bring to a boil.
- Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
- When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl.
- Let cool.
- Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
- Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll.
- Cut roll into 12 to 16 equal pieces.
- Cut open plums and remove pits.
- Replace each pit with a sugar cube and re-form plum.
- With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
- Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed.
- Pinch dough edges together firmly so that dumpling doesn't break open during cooking.
- Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally.
- Do not boil too hard or dumplings may split open.
- Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm.
- Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned.
- Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately.
- Variations: Potato Noodles - Omit plums and sugar cubes.
- Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter.
- Cut rolls into 2-inch lengths.
- Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings.
- Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed.
- Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.
Nutrition Facts : Calories 270.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 46.2, Sodium 221.4, Carbohydrate 43.1, Fiber 3.9, Sugar 10.2, Protein 5.8
NORTH CROATIAN LIVER DUMPLINGS FOR SOUP
This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.
Provided by nitko
Categories < 60 Mins
Time 35m
Yield 20-30 dumplings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
- Sauté onion on butter until becomes translucent.
- Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
- Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
- Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
- If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.
SVESTKOVE KNEDLIKY (PLUM DUMPLINGS)
Make and share this SVESTKOVE KNEDLIKY (Plum Dumplings) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cream 2 tablespoons butter, beat in eggs and salt.
- Gradually beat in flour and riced potatoes.
- Dough should be stiff to knead thoroughly.
- On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
- Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
- Shape with hands into a ball.
- The wall of dough should be very thin.
- Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
- Brown bread crumbs in 1/3 cup hot butter.
- Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.
MEATBALL STEW WITH DUMPLINGS
Make and share this Meatball Stew with Dumplings recipe from Food.com.
Provided by GothicGranola
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the basic meatball recipe -- except cook them in a Dutch oven.
- Drain off the excess fat.
- Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
- Prepare the dumplings.
- Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
- Cover and simmer another 10 minutes longer.
- Serve.
- EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
- PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Nutrition Facts : Calories 1331.2, Fat 32, SaturatedFat 10.1, Cholesterol 164.5, Sodium 1819.6, Carbohydrate 229.1, Fiber 20.9, Sugar 22.9, Protein 34.2
BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)
Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.
Provided by papergoddess
Categories Beef Organ Meats
Time 15m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Shape mixture into 1 inch meatballs.
- Drop into gently simmering stock.
- Simmer 5-6 minutes.
- Add parsley for garnish.
CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS
Make and share this Chicken & Green Chile Soup with Tamale Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
- Add broth, tomatoes, tomatillos and roasted chiles.
- Bring to a bo il, reduce heat to low and add basil.
- Simmer ~10 minutes.
- Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
- Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
- Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
- With wet hands, form the dough into 16 dumplings.
- Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
- Add chicken and simmer until heated through.
- Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)
Nutrition Facts : Calories 135.9, Fat 6.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 642.5, Carbohydrate 13.5, Fiber 2.2, Sugar 4, Protein 6.3
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