Making dumplings, dumpling & Co. itself
Make dumplings? A round thing! Dumplings with pork roast or mushroom ragout. A Franconian potato dumpling with sauce? A delicious napkin dumpling with wild goulash. What tastes so delicious in the country kitchen, you can also make more or less easy at home. The basic recipes, variations in taste and the Italian interpretation of the concept dumplings can be found here.
So good can be old bread: bread dumplings
For bread dumplings you need rolls, awakening, rolls, shreds. No matter what you call them, they have to be made from white flour, we omit wholegrain and rye. Lye rolls can be ruthlessly used, then you can reduce the salt. The best are the rolls from the day before, but it is also older, which one has collected over time? then you may need a little more fluid. Anyone who has no old bread rolls in the house, can fall back on the dumpling bread from the bakery, which is only an expensive affair in the long run.
The basic recipe:
10 stale rolls (about 350g), 2 teaspoons salt, 375 ml milk, 1 onion, 1 bunch of parsley, butter, 3 eggs.
Cut the rolls into thin slices and place in a large bowl, add salt and pour the boiling hot milk over them. Cover and allow to rest for 20 minutes. Meanwhile, chop onion and parsley and sauté in a little butter. Give to the soaked bread rolls. Add 3 eggs and mix everything to a soft but not too wet dough.
Form dumplings and add to boiling salted water, reduce heat and leave for 20 to 25 minutes.
The crux of bread dumplings: Only with time you get a sense of how moist the dough must be or is allowed to, is it too wet, they disintegrate dumplings. If you are not sure, you can cook a sample dumpling. If it decays, you can work in the leftover breadcrumbs, until the consistency is right.
Cooking is easier and safer in the steamer. The dumplings are steamed at 95 ° for 25 minutes, which makes them nice and easy.
Variations from bread dumpling:
- Bacon dumplings: Sweat together with the onion and parsley a handful of bacon and add to the dough.
- Cheese dumplings: Mix 250g cheese of your choice (preferably fresh mountain cheese) under the dough.
- Spinach cheese dumplings: Instead of 375 ml of milk, sauté 250 g of spinach and deglaze with 150 ml of milk. Then add 200g of cheese in small cubes in the dough.
The good aunt of the bread dumpling: the napkin dumpling
Roughly speaking, one takes the basic recipe for bread dumplings, but separates the eggs and beats them? the egg yolk is frothy, the egg whites very firm with a pinch of salt. Then carefully lift it under the breadcrumb-milk-onion-parsley mixture. Since this dumpling dough is extremely loose, you can not just cook it in the water. So put the whole mass on a clean dishcloth and shape it into an elongated, solid roll. Close at both ends with kitchen yarn and hang on a long wooden spoon. Now put the packet in boiling salted water, put the wooden spoon on top so that the dumpling floats in the water. After about 45? The napkin dumpling can be served sliced for 50 minutes (just let it boil, no more bubbly cooking).
The high art of dumpling: potato dumplings
There are raw dumplings, half and half, potato dumplings. What is the best? The easiest to cook are potato dumplings made from boiled potatoes. Raw dumplings are more difficult, as raw grated potatoes lose a lot of starch, which you have to add to the dough. But they are usually fluffier and juicier. My recommendation: make raw dumplings according to the Bavarian recipe with two-thirds of raw and one-third boiled potatoes. In any case, every potato dumpling includes one or two roasted white bread pieces!
Basic recipe cooked dumplings
Cook 600g floury potatoes in the pan for about an hour in the oven. Peel still very warm and leave twice through the press. Salt, nutmeg, 20g butter, 30g cornflour, 20g durum wheat semolina and 2 egg yolks to make and process the whole to a smooth dough. The dumplings come in lightly boiling salted water, when they rise to the top, let cook for another 10 minutes.
Basic recipe raw dumplings (with a percentage of boiled potatoes)
From 2 kg of potatoes, cook one half with the shell, peel the other half raw and grate finely. Express this mass well in a fine cloth, collect the potato water! Here, after a short time, the potato starch turns frothy white. You have to put these back into the dough? without the liquid.
Peel the boiled potatoes quite warm and squeeze through the potato press. Put both potato masses in a bowl, add the skimmed potato starch and an egg to it and quickly into a smooth dough. He should not stick to his fingers anymore? if necessary add some cornstarch. Season well with salt. Form dumplings and cook in boiling salted water for about 20 minutes.
To make raw potato dumplings is admittedly rather expensive and success is by no means guaranteed. Therefore, it is no shame to resort to ready-made potato dough from the fridge shelf. But in any case: do not forget croutons in the middle!
The Italian variant: Gnocchi
A warning: Anyone who once made Gnocchi does not buy finished goods anymore. And it is really easy: Cook 500g of floury potatoes in the bowl, peel as hot as possible and press through the potato squeezer. Add 125g of flour and two egg yolks to the hot potato mixture. Season with salt and nutmeg. Make finger-thick rolls out of the dough and cut 2-3 cm pieces. With a fork slightly press, then the gnocchi grasp the sauce better. Cook in boiling salted water until they float up.
