In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Old World Potato Dumplings
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- #85581
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
4 potatoes
1 egg
2 cups flour (more as needed)
1 dash salt
1 can sauerkraut
1 large onion
1 pound bacon
directions
Cut up bacon in bite size pieces and fry with chopped onion. Meanwhile, put on large pot of water to boil. Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
In a large bowl, gradually mix flour with potato mush until loose batter is formed. Put a large scoop of the batter on a flat surface ( i.e the removable bottom of a springform pan). Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook). Gently stir, so they don't stick.
After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl. Drain sauerkraut in colander, under cold water, squeezing out excess. Add sauerkraut, cooked bacon and onion to dumplings. Mix gently. Salt and pepper to taste.
(An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. ).
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internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
April 29, 2011
This is the same recipe I got from a street food vendor while vacationing in the Black Forest in the town of Triberg, Germany. I was drawn to her booth by the wonderful aromas and after having a good big serving, I coaxed the recipe from her. She made her dumplings a bit firmer, rolled pencil thick and cut 2" before boiled. She then fried them with the bacon, onions and kraut. I have made many times since then. So so good.
I don't get it. Are you pouring mush-like unformed mixture into the boiling water? Sounds like a big blob mess to me. Sorry
These are dumplings that are dropped into the boiling liquid in small bits (yes, unformed) and they cook and retain a dumpling like shape.