Tag Archives: dumplings

Noodles and Dumplings

Plum Dumplings

Ovocné Knedlíky

  • 1-1/4 T butter
  • 4 oz. cottage cheese
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1-3/4 cups flour
  • 12 fresh plums, halved and pitted
  • Boiling salted water
  • 3 T melted butter
  • 6 T sugar

Cream butter, cottage cheese, egg yolk and salt; add milk. Stir in flour. Stir until dough leaves side of bowl and is not sticky. Cover and set aside for 30 minutes. Roll dough on floured board into a rectangle about 9 x 12″ and 1/4″ thick. Place a plum half in center and wrap dough around it into a round ball. Drop into boiling salted water. Cover and cook for 8 mins.; remove and drain. Sprinkle with melted butter and sugar.

Plum dumplings
A cat by Kati, satisfied, perhaps, at having just eaten a plum dumpling.
Noodles and Dumplings

Houskove knedliky

Bread dumplings

  • 10 slices of white bread without crusts
  • 5 T butter
  • 4 T minced onion
  • 3/4 cup flour
  • 1/3 cup milk
  • 1/4 cup crisp bacon, crumbled
  • 3 tbsp minced parsley
  • Salt & pepper
  • 1/8 t nutmeg

Cube bread. Brown in 4 tbsp butter. Put into a bowl. Saute onions in 1 tbsp butter. Place in bowl and add flour, bacon, parsley, salt, pepper and nutmeg. Moisten with milk. Knead to form a soft dough. Fold in cubed bread. Shape dough into 6-7″ long x 2″ wide rolls. In a 9″ pan, simmer enough salted water to cover rolls. Place rolls in water. Cover and simmer 25 mins. Turn rolls once. Drain on paper towels and slice 3/4″ thick with a string.

Noodles and Dumplings

Dumplings filled with cottage cheese

Bryndzove pirohy

  • 1-1/4 lb boiled potatoes
  • 1/2 lb flour
  • 1 egg
  • bacon
  • salt
  • sour cream for serving

Filling:

  • 1/2 lb cottage cheese
  • 2/3 cup grated boiled potatoes
  • chopped dill
  • 1 egg
  • salt

Pirohy: Peel the boiled potatoes, grate them and add flour, egg and salt. Make a dough, and roll it out into a thin round shape on a baking-board. Carve out the circles with form or with water glass, put on it cottage cheese filling, fold the dough over, press margins well, and boil in salted bubbling hot water. When they emerge on the surface, boil a little more and take out. Spread with fried bacon and serve with sour cream or yoghurt.

Filling: Mix cottage cheese with boiled, cooled and grated potatoes, add cut dill, egg, and a bit of sour cream. Mix well. The mixture must be quite thick.

Meat and Poultry

Veal Paprikash

A Hungarian veal stew seasoned with paprika, often served with dumplings but can also be ladled over noodles, potatoes, or rice.

  • 1-1/2 lb veal, cubed
  • 1 large onion, finely chopped
  • 2 T paprika
  • 1 T salt
  • 1 large green pepper, cubed
  • 1 large tomato, chopped

For dumplings:

  • 1-1/2 cups flour
  • 1 egg
  • 1/4 tsp salt

Fry onion until golden. Add paprika, stir to release aroma and then add a little water. Cook until the water has boiled off, add the meat and salt, cover, and cook over a low flame, stirring often. As the liquid boils off, continue to add a little water at a time, allowing the meat to brown and a thick gravy to form.

When the meat is almost tender, add the tomato and the green pepper. Continue simmering until the meat is tender.

For the dumplings, mix the flour with salt and egg and add just enough water to form a stiff dough. Pinch out small pieces of dough and leave in a floured bowl. Bring a large pot of salted water to the boil and throw in the dumplings. Cook for about 10 minutes. Drain and serve hot with the veal.

Serves 4 to 6

Noodles and Dumplings

Hungarian Liver Dumplings

Májgombóc

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

  • 6 oz veal, pork, or chicken livers
  • 1 T chopped onion
  • 1 T chopped parsley
  • Lard for cooking
  • 1/2 to 1 bread roll
  • 1 egg
  • breadcrumbs

Finely chop the liver and run through. Add onion and parsley. Saute in lard. Add ½ – 1 bread roll, softened in milk. Add 1 egg and a few more crumbs if necessary. Season with salt and pepper. Cook in water or broth.

Noodles and Dumplings

Pirogy

Pierogi, also known as Verenyki

Pierogies are a type of dumpling stuffed with cottage cheese and served with heaps of fried onions and sour cream.

Pierogies evoke in me a mild love/hate response. They were definitely part of our childhood gastronomical experience, and while I didn’t find them terribly exciting (rather greasy with the fried onions, actually), they seemed to provoke fierce enthusiasm in the rest of the family. How could I go against that flow?

So, for you Pierogy lovers everywhere, here is the recipe:

  • 2 cups flour
  • 1/2 t salt
  • 1 egg
  • Water
  • 1/2 lb cottage cheese (can be mixed with coarsely-mashed potatoes)
  • 2 T sour cream
  • 2 eggs, beaten
  • 1/4 t salt
  • Fried onions and extra sour cream (optional)

For the dumpling envelopes:

Sift flour and salt into bowl; make a depression in center and drop in egg. Moisten with water to make stiff dough. Knead until smooth. Cover and let stand 30 minutes. Divide dough in half and roll to 1/8″ thick. Cut into 2-1/2 to 3″ circles.

For the filling:

Mash cottage cheese (and mashed potatoes if using)  with 2 T sour cream, eggs and salt. Mix well.

Preparation:

Place 1 heaping teaspoonful of cheese on lower half of circle; moisten edge of top half with water and fold. Press edges together.

Drop into a large kettle of boiling water. Cook for 5-7 minutes, counted after water returns to boiling.

Serve with fried onions and sour cream. Some people like to brown the drained pierogies with the fried onions in a pan before serving.

Noodles and Dumplings

Knedliky

Raised dumplings

  • 1/2 cups lukewarm water
  • 2 T yeast
  • 1 t sugar
  • 2 eggs
  • 1/2 cup butter
  • 1 1/2 cups lukewarm water
  • 1 1/2 t salt
  • 7 cups flour

Dissolve yeast in 1/2 cup water with sugar. Beat eggs, butter and 1 1/2 cups warm water. Add salt flour to form a dough thicker than bread dough. Knead and let rise, covered and in a warm place, until doubled. Punch down, knead and roll into dumplings the size of a small ladle. Cover and let rise 1 hour. Fill a large pot with salted water and bring to brisk boil. Throw two or three dumplings at a time and boil 4 minutes. Turn and boil another 4 minutes. Remove and cut in half with string.