Cabbage & Noodles
11-14-2010, 05:57 PM
#41
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Join Date: Apr 2010
Location: Central Jersey & Calabash,NC
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Originally Posted by Carol's Quilts
Originally Posted by Honchey
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
1 cup cold, unseasoned mashed potatoes made without milk
3/4 - 1 cup flour
1 egg, beaten
salt and pepper to taste
Combine all until well mixed and a stiff dough forms. It may be a little sticky. Add more flour if necessary. Cook a test dumpling by pinching off a spoonful of dough and dropping it into boiling salted water. It should hold its shape and not fall apart. If it disintegrates, add more flour and test again.
When satisfied with the dough, shape one of 2 ways:
1) shape into balls about 3/4" -1" in diameter; or,
2) roll into rod shapes about the diameter of your finger or a pretzel rod, then cut into 1" lengths.
Drop into boiling salted water. When water returns to a boil, reduce heat slightly and boil the dumplings gently for 10-12 minutes. They will rise to the surface. To test for doneness, cut one in half. There should not be any raw dough in the center. If necessary, cook a little longer.
At this point, you may use them however you like, mixed with another dish or served with gravy from a post roast, a fricasee or a paprikash.
One good old German way is to mix them wth buttered bread crumbs sauteed until browned. They are a wonderful accompaniment to any meat dish that does not have a gravy.
I'm sorry this recipe is not very exact, but it came from mom, who got it from her mom, who learned it from her mom in Germany. It was never written down either.
I'll be anxious to see if Tricia posts her recipe and see if it's different from mine.
11-14-2010, 07:22 PM
#43
Senior Member
Join Date: May 2010
Location: Central Florida
Posts: 701
Originally Posted by Carol's Quilts
Originally Posted by Honchey
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
1 cup cold, unseasoned mashed potatoes made without milk
3/4 - 1 cup flour
1 egg, beaten
salt and pepper to taste
Combine all until well mixed and a stiff dough forms. It may be a little sticky. Add more flour if necessary. Cook a test dumpling by pinching off a spoonful of dough and dropping it into boiling salted water. It should hold its shape and not fall apart. If it disintegrates, add more flour and test again.
When satisfied with the dough, shape one of 2 ways:
1) shape into balls about 3/4" -1" in diameter; or,
2) roll into rod shapes about the diameter of your finger or a pretzel rod, then cut into 1" lengths.
Drop into boiling salted water. When water returns to a boil, reduce heat slightly and boil the dumplings gently for 10-12 minutes. They will rise to the surface. To test for doneness, cut one in half. There should not be any raw dough in the center. If necessary, cook a little longer.
At this point, you may use them however you like, mixed with another dish or served with gravy from a post roast, a fricasee or a paprikash.
One good old German way is to mix them wth buttered bread crumbs sauteed until browned. They are a wonderful accompaniment to any meat dish that does not have a gravy.
I'm sorry this recipe is not very exact, but it came from mom, who got it from her mom, who learned it from her mom in Germany. It was never written down either.
I'll be anxious to see if Tricia posts her recipe and see if it's different from mine.
Is this it?????????????
11-14-2010, 07:36 PM
#44
Super Member
Join Date: Dec 2009
Location: Westland, Michigan
Posts: 1,159
Originally Posted by watterstide
sounds wonderful! i use sour cream when making home made noodles, or "sliders" is what my grandma called them. thicker noodle i guess!
i am think fried cabbage, with some crumbled bacon in it?!
i have to try this!
i am think fried cabbage, with some crumbled bacon in it?!
i have to try this!
:-D
11-14-2010, 07:37 PM
#45
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Join Date: Mar 2010
Location: PROFESSIONAL Longarm Quilter NW Indiana
Posts: 3,398
Yes KAREN - they're also call Gnocchi (no-key) - or potato dumplings.
I grew up on them and LOVED them with butter/crumbs. Melt the butter - throw in the bread crumbs and toast lightly - add the cook dumplings - Yummmmmy!
If you make extra - after cutting freeze them on a floured baking sheet till frozen - then toss in a bag for future use. Adjust cooking time accordingly.
I think it would be a GREAT idea to have Thanksgiving dinner with all this traditional food. Seems like we have good food in common too!
I grew up on them and LOVED them with butter/crumbs. Melt the butter - throw in the bread crumbs and toast lightly - add the cook dumplings - Yummmmmy!
If you make extra - after cutting freeze them on a floured baking sheet till frozen - then toss in a bag for future use. Adjust cooking time accordingly.
I think it would be a GREAT idea to have Thanksgiving dinner with all this traditional food. Seems like we have good food in common too!
11-14-2010, 07:42 PM
#46
Junior Member
Join Date: Jun 2010
Location: Pontiac, Illinois
Posts: 136
the bread crumbs and butter deal I love on Plum dumplings, dumpling dough(not potato) and you place a blue plum in the center and seal your dumpling so no juice come out. mmmmm lots of butter and sugar and bread crumbs over (peaches are good with them too.)
11-14-2010, 07:50 PM
#47
Senior Member
Join Date: May 2010
Location: Central Florida
Posts: 701
Originally Posted by quiltinghere
Yes KAREN - they're also call Gnocchi (no-key) - or potato dumplings.
I grew up on them and LOVED them with butter/crumbs. Melt the butter - throw in the bread crumbs and toast lightly - add the cook dumplings - Yummmmmy!
If you make extra - after cutting freeze them on a floured baking sheet till frozen - then toss in a bag for future use. Adjust cooking time accordingly.
I think it would be a GREAT idea to have Thanksgiving dinner with all this traditional food. Seems like we have good food in common too!
I grew up on them and LOVED them with butter/crumbs. Melt the butter - throw in the bread crumbs and toast lightly - add the cook dumplings - Yummmmmy!
If you make extra - after cutting freeze them on a floured baking sheet till frozen - then toss in a bag for future use. Adjust cooking time accordingly.
I think it would be a GREAT idea to have Thanksgiving dinner with all this traditional food. Seems like we have good food in common too!
11-14-2010, 09:11 PM
#48
Super Member
Join Date: Aug 2010
Location: Northwest Ohio
Posts: 1,851
Okay, we make our potato dumplings with HOT potatoes. When I used to watch my mother make them she would always burn her fingers. When I first got married I followed her instructions and yes burned my fingers too. The first time I made them after all that work (no did not add enough flour) we had the family over and yes, poor things turned into potato water. I was mortified!!! But as the years went by I perfected the recipe and found a way not to burn myself. Then my kids decided they didn't like them!! Go figure!! Don't make them anymore, not worth the effort. But maybe after all this talk about them I will make them just becuz!
11-15-2010, 06:34 AM
#49
Senior Member
Join Date: Nov 2009
Location: Wisconsin
Posts: 451
I want to write and say I had some left over cabbage and saw your recipe and thought Oh good, we like cabbage and MDH love noodles.
So I cooked some Italian sausage on the grill then sliced it and added it to my cabbage and noodles. It was very good and I am sure I will make it again. I think you could even use left over chicken or what ever tastes good.
Thanks for the recipe I have all ready shared it with my friends.
So I cooked some Italian sausage on the grill then sliced it and added it to my cabbage and noodles. It was very good and I am sure I will make it again. I think you could even use left over chicken or what ever tastes good.
Thanks for the recipe I have all ready shared it with my friends.
11-15-2010, 10:56 AM
#50
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by kathome
Originally Posted by Carol's Quilts
Originally Posted by Honchey
Originally Posted by trisha
Ooh yeah pork and homemade potato dumplings. Burning the fingers trying to shape the dumplings!!! Just hoping and hope they don't turn into potato water!!! And fresh sauerkraut, a jar of applesauce and some brown sugar. MMMMMMMMM!!!!!!!!!!!!!!
1 cup cold, unseasoned mashed potatoes made without milk
3/4 - 1 cup flour
1 egg, beaten
salt and pepper to taste
Combine all until well mixed and a stiff dough forms. It may be a little sticky. Add more flour if necessary. Cook a test dumpling by pinching off a spoonful of dough and dropping it into boiling salted water. It should hold its shape and not fall apart. If it disintegrates, add more flour and test again.
When satisfied with the dough, shape one of 2 ways:
1) shape into balls about 3/4" -1" in diameter; or,
2) roll into rod shapes about the diameter of your finger or a pretzel rod, then cut into 1" lengths.
Drop into boiling salted water. When water returns to a boil, reduce heat slightly and boil the dumplings gently for 10-12 minutes. They will rise to the surface. To test for doneness, cut one in half. There should not be any raw dough in the center. If necessary, cook a little longer.
At this point, you may use them however you like, mixed with another dish or served with gravy from a post roast, a fricasee or a paprikash.
One good old German way is to mix them wth buttered bread crumbs sauteed until browned. They are a wonderful accompaniment to any meat dish that does not have a gravy.
I'm sorry this recipe is not very exact, but it came from mom, who got it from her mom, who learned it from her mom in Germany. It was never written down either.
I'll be anxious to see if Tricia posts her recipe and see if it's different from mine.
Is this it?????????????
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