Below are the recipes for two very common side-dishes for
stews, roasts, goulash, etc.

I hope you like them.

Cheers,

Michael Kuettner

A general hint : Always cook a test dumpling first.
If it falls apart in the water, add flour to the dough.
If the dumpling is too hard, add butter.


Semmelknoedel
(4 dumplings)

5 rolls (or 250 grams white bread)
40 g butter
2 eggs
ca. 1/8 litre milk
60 g flour (not too fine)
30 grams onion, finely chopped
parsley, finely chopped
salt

Let the rolls go stale (not hard, just stale).
Cut them into little sticks (thickness of a French frie)
of ca. two centimetres length.
Put them in the oven and slightly brown them.
Heat butter in a pan, add onions and let them get glassy.
Add parsley, stir well and take pan from fire.
Put the rolls in a bowl. Pour butter-parsley-onion mix
over them and mix well.
Now add the flour and mix well.
Mix milk, eggs and salt; add to dough. Knead well.
Let the dough rest for ca 20 minutes. Stir sometimes
during that time.
Bring sal****er to a boil.
Dip your hands in water and form balls from the dough.
The balls should have the size of a small fist.
Insert into water and let cook for ca. 12 minutes.


Kartoffelknoedel (potato dumplings)
(4 dumplings)

600 grams boiled potatos, grated
4 rolls (200 grams white bread)in cubes (as above)
80 grams butter
2 eggs
40 grams butter
60 g flour
salt

Peel potatos, boil them and let them cool.
Grate them.
Prepare rolls as above.
Beat the 80 grams of butter until foamy.
Roast the rolls slightly in the 40 grams of butter.
Mix everything together in a bowl.
Bring salted water to a boil.
Form balls from the dough with floury hands.
Cook in salt water for ca. 15 minutes.

Michael Kuettner wrote:
> Below are the recipes for two very common side-dishes for
> stews, roasts, goulash, etc.
>
> I hope you like them.
>
> Cheers,
>
> Michael Kuettner
>
> A general hint : Always cook a test dumpling first.
> If it falls apart in the water, add flour to the dough.
> If the dumpling is too hard, add butter.
>
>
> Semmelknoedel
> (4 dumplings)
>
> 5 rolls (or 250 grams white bread)
> 40 g butter
> 2 eggs
> ca. 1/8 litre milk
> 60 g flour (not too fine)
> 30 grams onion, finely chopped
> parsley, finely chopped
> salt
>
> Let the rolls go stale (not hard, just stale).
> Cut them into little sticks (thickness of a French frie)
> of ca. two centimetres length.
> Put them in the oven and slightly brown them.
> Heat butter in a pan, add onions and let them get glassy.
> Add parsley, stir well and take pan from fire.
> Put the rolls in a bowl. Pour butter-parsley-onion mix
> over them and mix well.
> Now add the flour and mix well.
> Mix milk, eggs and salt; add to dough. Knead well.
> Let the dough rest for ca 20 minutes. Stir sometimes
> during that time.
> Bring sal****er to a boil.
> Dip your hands in water and form balls from the dough.
> The balls should have the size of a small fist.
> Insert into water and let cook for ca. 12 minutes.
>
>
> Kartoffelknoedel (potato dumplings)
> (4 dumplings)
>
> 600 grams boiled potatos, grated
> 4 rolls (200 grams white bread)in cubes (as above)
> 80 grams butter
> 2 eggs
> 40 grams butter
> 60 g flour
> salt
>
> Peel potatos, boil them and let them cool.
> Grate them.
> Prepare rolls as above.
> Beat the 80 grams of butter until foamy.
> Roast the rolls slightly in the 40 grams of butter.
> Mix everything together in a bowl.
> Bring salted water to a boil.
> Form balls from the dough with floury hands.
> Cook in salt water for ca. 15 minutes.

Many thanks Michael! All saved))

Ummm...... will you have time to do any more )))))))))))))))))))

Ungrateful O xx

"Ophelia" > schrieb im Newsbeitrag
...
> Michael Kuettner wrote:
>> Below are the recipes for two very common side-dishes for
>> stews, roasts, goulash, etc.
>>
>> I hope you like them.
>>
<snip>
> Many thanks Michael! All saved))
>
> Ummm...... will you have time to do any more )))))))))))))))))))
>
> Ungrateful O xx
>
Next week I'll post potato dumpling Variant II; the base for several
fruit-dumplings.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> "Ophelia" > schrieb im Newsbeitrag
> ...
>> Michael Kuettner wrote:
>>> Below are the recipes for two very common side-dishes for
>>> stews, roasts, goulash, etc.
>>>
>>> I hope you like them.
>>>
> <snip>
>> Many thanks Michael! All saved))
>>
>> Ummm...... will you have time to do any more )))))))))))))))))))
>>
>> Ungrateful O xx
>>
> Next week I'll post potato dumpling Variant II; the base for several
> fruit-dumplings.

Thank you))