GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)
Opa loved making us this soup -- so quick and easy, and we even asked him for it as adults. The quality of your stock will go a long way in determining the final flavor of this soup. I think celery (celery salt or fresh stalks) compliments the dumplings well, so I substitute celery salt for the salt. I also add 1/4+ tsp ground black pepper to the dumpling mix.
Provided by DoubletheGarlic
Categories Clear Soup
Time 20m
Yield 4-5 bowls
Number Of Ingredients 7
Steps:
- In a large pot, bring the stock to a rapid boil.
- Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
- Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
- Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
- NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).
Nutrition Facts : Calories 298.6, Fat 9.7, SaturatedFat 4.9, Cholesterol 154.8, Sodium 686.9, Carbohydrate 41.1, Fiber 1.1, Sugar 0.2, Protein 10.3
GERMAN SOUP " KNOEPHLE" & DUMPLINGS
Grandma's Cook Book notes: The Germans from Russia,also known as Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books. It is not a traditional German soup, it is something the Bavarians from the...
Provided by Nancy J. Patrykus
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cook all first 5 ingredients together till tender, in the broth. Mix next 4 ingredients to form a stiff dough. Form dough into a long cigar shape.Cut parts of the dough with scissors into the boiling soup. Cook for 10 minutes till done. Heat 1-1/2 cups of half and half and add to the soup. Serve HOT.
More about "round 2 recipe german dumpling soup recipes"
EASY DUMPLING SOUP (POTSTICKER SOUP) | THE MODERN …
From themodernproper.com
5/5 (32)Total Time 20 minsCuisine AsianCalories 277 per serving
GINGERY SPINACH AND DUMPLING SOUP - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 2Difficulty Easy
LEBERKNöDELSUPPE (GERMAN LIVER DUMPLING SOUP)
From kitchenstories.com
GERMAN BEEF DUMPLING SOUP - WHERE IS MY SPOON
From whereismyspoon.co
GERMAN BUTTER DUMPLINGS RECIPE FOR SOUPS - THE SPRUCE EATS
From thespruceeats.com
ROUND 2 RECIPE GERMAN DUMPLING SOUP
From tfrecipes.com
GERMAN DUMPLINGS (FOR SOUP) - RECIPE - COOKS.COM
From cooks.com
KNOEPHLA SOUP RECIPE BY MOLLY YEH - FOOD & WINE
From foodandwine.com
ROUND 2 RECIPE GERMAN DUMPLING SOUP – RECIPES NETWORK
From recipenet.org
HOW TO MAKE SOUP DUMPLINGS - BON APPéTIT | BON …
From bonappetit.com
CABBAGE SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
15 AUTHENTIC GERMAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY GERMAN SPECK DUMPLING SOUP | SIMPLE. TASTY.
From junedarville.com
EASY DUMPLING SOUP - BUDGET BYTES
From budgetbytes.com
GERMAN POTATO DUMPLINGS (KARTOFFELKLößE) - RECIPES FROM EUROPE
From recipesfromeurope.com
GERMAN DUMPLING RECIPES - GRIESSNOCKERLSUPPE
From tasty-german-recipe.com
GERMAN DUMPLINGS IN BROTH (MAULTASCHENSUPPE) | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love