Hi all, I'm looking for a small dumpling or noodle recipe for soup. The one I'm thinking of was, of course, delicious and was rubbed through the holes of a colander into the hot soup. I remember watching a friend's grandmother do this when we were children and wish now that I had asked more questions! Thanks, emerald1
I have a recipe that my Austrian grandmother and my mother used:
2 cups all-purpose or unbleached flour 2 eggs 1 cup water or milk (about) 1 teaspoon salt or to taste
The dough should be a little stiff, so please adjust the amount of water or milk if necessary. We always let the dumplings (or Spaetzle, as we call them) cook for a few minutes after they rise to the top.
My grandmother and mom also served them as a side dish with Goulash or other meats that had lots of gravy. Sometimes they turned the dumplings into a sweet dish by frying the cooked ones in butter with a grated apple, some sugar, and some cinnamon. This brings back pleasant memories of my childhood.
Post by carnation037 on Aug 25, 2002 16:20:41 GMT -6
I am not sure if I got this from one of the newsletters or one of the other, older boards, but my notes say I got this from Alicia's Kitchen. Also, another woman I was speaking with about these, says her family always uses chicken broth to mix it together. Hope this is what you are looking for.
Old Fashioned Noodle Dumplings
2 c. flour 2 tsp. baking powder 1 tsp. salt 1/3 c. shortening or butter 1 small container, approximately, sweet milk or broth
Combine the flower, baking powder, salt, and shortening together. Add the sweet milk or broth, just enough to make a soft dough. Let stand a few minutes. Roll out thin on a well floured surface. Cut into 1" strips and pinch off 2" pieces. Drop into broth and cook for 12 minutes without lifting cover.