Grandma Wandas Cabbage Dumplings Recipes
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
GRANDMA WANDA'S CABBAGE & DUMPLINGS
Very simple and tasty. Great with pork roast & gravy. This is "My" dish to bring to Oktoberfest.
Provided by KJK 5
Categories Polish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop cabbage into large chunks and steam until clear in color; drain.
- In same pan melt butter, sauté onions, add seasonings and cabbage.
- Dumplings:.
- Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
- Remove dumplings directly to cabbage mixture, combine and enjoy.
- I have successfully served in a crock pot on low setting for parties.
Nutrition Facts : Calories 216, Fat 9.7, SaturatedFat 5.4, Cholesterol 90.8, Sodium 494.1, Carbohydrate 27.2, Fiber 4.5, Sugar 6.7, Protein 6.8
CABBAGE AND DUMPLINGS
This is my Grandma's recipe she brought from Czechoslovakia. It's called 'aluski capusto.' It's my favorite and I hope you like it too.
Provided by MonSaun
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
- Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 43.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 14.7 g, Sodium 219.2 mg, Sugar 10.7 g
GRANDMA ROSIE'S DROP DUMPLINGS
My grandma Rosie always used to put dumplings in our soup when we were little. Now they've become a comfort food. I love to have them in my soup when I'm sick . . . or any time really. This recipe is copied exactly from my grandma's. Sorry about the amounts but trust me . . . it works. It doesn't really have to be exact.
Provided by ktenille
Categories Very Low Carbs
Time 1m
Yield 12-20 dumplings
Number Of Ingredients 5
Steps:
- Mix 1 egg, a touch of milk, a pinch of baking powder and a dash of salt.
- Add flour to make thick paste substance.
- Spoon into boiling broth or gravy and allow to cook with meal.
- *Note: the more milk the fluffier the dumplings.
Nutrition Facts : Calories 6.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 17.6, Sodium 19.7, Protein 0.5
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