Meat dumplings
22 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Veal, pork or beef; ground |
| 2 | Eggs; well beaten | |
| 2 | tablespoons | Shortening; melted |
| 1 | tablespoon | Chives; chopped |
| 2 | tablespoons | Parsley; chopped |
| Salt and pepper; to taste | ||
| ⅔ | cup | Bread crumbs; fine dry |
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