Meat Dumplings Recipe
Yield: 22 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Veal, pork or beef, ground
2 tbsp: Parsley, chopped
2: Eggs, well beaten
Salt and pepper, to taste
2 tbsp: Shortening, melted
2/3 cup: Bread crumbs, fine dry
1 tbsp: Chives, chopped
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Combine all ingredients and mix well. Shape into walnut-sized
dumplings. Drop into a kettle of boiling salted water and cook,
uncovered, until dumplings rise to the top. Makes about 22.
NOTES : The East Germans are devotees of dumplings, or knodel, which
they
make in seemingly endless variety. Some knodel are prepared
with a
yeast dough; others are made of flour or potatoes, and include
such ingredients as bread cubes, cheese, meats, fish, semolina
and
fruits. Knodel may be either savory or sweet and are served in
soups or stews, as accompaniments to meats, game, poultry or
fish
and as desserts. Following are typical kinds.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Combine all ingredients and mix well. Shape into walnut-sized
dumplings. Drop into a kettle of boiling salted water and cook,
uncovered, until dumplings rise to the top. Makes about 22.
NOTES : The East Germans are devotees of dumplings, or knodel, which
they
make in seemingly endless variety. Some knodel are prepared
with a
yeast dough; others are made of flour or potatoes, and include
such ingredients as bread cubes, cheese, meats, fish, semolina
and
fruits. Knodel may be either savory or sweet and are served in
soups or stews, as accompaniments to meats, game, poultry or
fish
and as desserts. Following are typical kinds.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp