German (and some Austrian) Dumpling Recipes

Both savory and sweet dessert dumplings are represented here.

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      Title: Spaetzle (German Dumplings)
 Categories: European, Ethnic, Pasta, Side dishes
      Yield: 1 Servings
 
      3 lg Eggs
      2 c  Flour
      2 tb Butter
      1 c  Milk
    1/2 ts Salt
 
  Beat eggs well; add remaining ingredients and beat until the dough
  blisters.  Drop from the tip of a wet teaspoon into boiling salted
  water. Cook until tender (about 15 minutes). Drain. Toss with melted
  butter. (I like to put sauteed onions with this) Good substitute for
  potatoes.
  
  Posted by C. Norberg on GEnie.  MM by Sandy Brinks. From the recipe
  files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER   On 06-22-94
  (1918)
 
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      Title: Alsatian Dumplings
 Categories: Dumplings
      Yield: 18 Servings
 
    1/2 c  Butter
      1    Egg; separated
      1    Egg yolk
    3/4 c  Flour
    1/4 ts Salt
      1 ds Pepper
      1 ds Nutmeg
 
  Cream butter until soft and beat in egg yolks; gradually stir in
  flour, seasoning and stiffly beaten egg whites. Shape in small balls
  1 inch in diameter, drop into boiling salted water and simmer,
  covered, about 5 minutes; do not let dumplings boil. Put in hot
  tureen and pour hot soup over them; or cook dumplings in boiling hot
  bouillon or consomme. 1 1/2 doz.
  
  Recipe by: America's CookBook-1938 Posted to TNT - Prodigy's Recipe
  Exchange Newsletter  by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug
  14, 1997
 
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      Title: Kloesschensuppe / Little Dumpling Soup (Oberlandner)
 Categories: Soups, Swiss
      Yield: 4 servings
 
    100 ml Water
    1/4 ts Salt
    1/2 oz Butter
  1 3/4 oz Flour
      1    Egg, well beaten
      3 T  Grated Parmesan
    1/2 c  Chopped parsley
      1 l  Beef stock
 
  Heat the butter, salt and water together until boiling. Add all the
  flour at once and stir until the dough cleans the pan. Then allow to
  cool. Combine the beaten egg with the dough mixture: then add the
  Parmesan and the chopped parsley. Form into small dumplings with two
  teaspoons. Heat the beef stock and poach the dumplings in it gently
  for about 5 minutes. Serve.
  
  From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
  GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes
 
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      Title: Austrian Bread Dumplings
 Categories: Ethnic, Breads
      Yield: 6 Servings
 
      4 oz Dry bread, diced
    1/2 oz (1 Tbsp) butter or lard
      1    Egg
    1/2 c  Milk
      3 oz (3/4 cup) flour
           Salt and pepper
      1 tb Chopped fresh herbs
           -(parsley, chervil,
           -marjoram) -
 
  1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) -
  optional, but a great improvement
  
  You will need a frying pan, a large and a small bowl, and a saucepan
  of water or soup.  Fry the diced bread lightly in the fat in a frying
  pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the
  contents of the frying pan into a large bowl, and pour the egg and
  milk over all. Stir in the flour, and season with salt and pepper.
  Add the herbs, if using. You may need more milk to make a soft dough.
  Allow it to stand for 1/2 an hour.
  
  Dip your hand into cold water and roll the mixture into a dozen small
  balls.  Put a pot of salted water on to boil, if there isn't a
  simmering soup pot waiting. Drop little balls of dough into the
  boiling salted water or the soup.  Poach them for 10 to 15 minutes,
  until they are light and firm and well risen.
  
  Yield:  12 dumplings Time: 1 hour
  
  Notes:  You may include chopped fried bacon or cubed pork cracklings
  in the mixture.  Leaving out flour will result in a lighter dumpling.
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
  Brewer, Cooking Echo, 7/92
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
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      Title: Austrian Liver Dumplings
 Categories: Beef, Side dish
      Yield: 6 Servings
 
    1/2 lb Calf's liver
      1    Hard roll OR
      1    Large slice Italian bread
      1 tb Butter
      1    Egg
      1 c  Breadcrumbs
           Chopped fresh parsley
           Salt & pepper to taste
 
  1>. Cut liver into chunks and place into blender until all meat has
  been pureed. Soak the roll or bread in water until soft, squeeze out
  the surplus moisture and finely mince or grate. Cream the butter with
  the other ingredients, finally adding sufficient breadcrumbs to make
  the mixture firm enough to be formed into small dumplings (less than
  an inch in diameter). If the dumplings are to served with stew or
  soup, simmer in this for 5 minutes. They may also be cooked in stock
  and served with meat and gravy.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
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      Title: Speckknoedel (Austrian Bacon Dumplings)
 Categories: Pork/ham, German
      Yield: 3 Servings
 
      6 sl Slightly stale white bread
      5 sl Thick cut bacon
    1/3 c  Light cream
    1/2 c  Flour
    1/2 ts Baking powder
    1/4 ts (heaping) caraway seeds
    1/4 ts Dried thyme
    1/4 ts Freshly ground black pepper
    1/2 ts Salt (or to taste)
           Yolk of one large egg
      1 tb Unsalted butter
    1/2 c  Sliced white onions
    1/2 lb Rinsed and drained
           -sauerkraut
      1 tb Chopped fresh parsley
 
  1.  Trim the bread slices and cut them into 1/2 inch cubes.
  
  2.  Cut the bacon slices into 1/3 inch squares.  Saute them over
  moderate heat in a large skillet for about 5 minutes. Stir
  frequently. Transfer them to paper towels with a slotted spoon, and
  pat dry.
  
  3.  Pour water to a depth of 3 inches into a wide bottomed pot and
  bring it to a simmer (in preparation for step 8).
  
  4.  Brown the bread cubes in the hot bacon fat for 3 to 5 minutes.
  Transfer them to a large bowl.
  
  5.  Add the cream to the bowl.  Gently toss the bread until it
  absorbs all the cream. Add to this mixture the bacon, flour, baking
  powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt.
  Beat the egg yolk and add it to the bowl.  Gently blend all the
  ingredients.
  
  6.  Shape the mixture into 1 1/4 inch spheres with your hands. (If
  your mixture is too dry, moisten it with a little more cream.) Place
  the dumplings on a plate as you make them, arranging them in one
  layer so they do not touch each other.
  
  7.  Melt the butter to moderate heat in a clean large skillet. Add the
  onions and saute for 2 minutes. Add the sauerkraut and the remaining
  salt and blend the mixture. Cover, and cook for 12 minutes.
  
  8.  Cook the dumplings in the simmering water for about 10 minutes
  (start this step as soon as you cover the onion-sauerkraut pan.)  You
  need not turn the dumplings as they will do that by themselves.
  
  9.  Transfer the cooked 'speckknoedel' to a warm bowl and cover them
  with the onion-sauerkraut mixture. Garnish with parsley and serve
  immediately.
  
  Serves 3 to 4.
  
  (Note: The ingredient listing does not show any butter, but the
  instructions do.  One Tbsp would do adequately, I would think.  (And
  back home, we would dust the onions with flour near the end of the
  roasting period, and add a little stock, to have the sauerkraut in a
  thin sort of gravy.  Karin.)
  
  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN
  0-395-32210-3.  Houghton Mifflin, Boston. 1983 Posted by: Karin
  Brewer, Cooking Echo, 7/92
 
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       Title: Potato Dumplings
  Categories: German, Vegetables
       Yield: 4 servings
  
       8 ea Med. Potatoes                     1/2 ts Pepper
       3 ea Egg Yolks, Beaten               1 1/2 ts Salt
       3 tb Corn Starch                         1 x  Flour
       1 c  Bread Crumbs                   
  
     Peel potatoes and boil in salted water until soft. Drain and mash
   smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper.
   Mix thoroughly and shape into dumplings. You may need to add flour to make
   dumplings hold together. Roll each dumpling in flour and drop into rapidly
   boiling water. Cover and cook for about 15 or 20 minutes.
   Source: Cooking German Style
  
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      Title: German Leberknoedel (Liver Dumplings)
 Categories: Dumplings
      Yield: 1 Servings
 
    1/2 lb Liver; ground
      1 md Onion; minced
      2 tb Butter
    1/4 lb Raw spinach
      2    Eggs; well beaten
      2 tb Parsley; chopped
      1 tb Flour
 
  Mix all ingredients thoroughly. Shape into small balls. Drop into
  boiling soup and cook for 5 minutes.
 
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      Title: Leberknoedel (Liver Dumplings)
 Categories: Dumplings
      Yield: 4 Servings
 
      4    Chopped, stale kaiser-type
           Rolls
      1    Onion, finely chopped
    150 g  Ground liver (5 oz)
           Little scraped spleen
           (optional)
      2 tb Marjoram*
      1    Egg
    1/8 l  Milk (1/2 cup plus 1/2
           Tbsp)
           Salt
           Pepper
           Ground nutmeg
      1 sm Bunch
           Parsley, chopped
           Little bit grated lemon
           Peel
           Little butter for sauteing
 
  Soak the rolls in lukewarm milk. Saute the onion and parsley in
  butter, then add - along with the other ingredients - to the soaked
  rolls and mix well into a firm mass. If the mixture is too loose, add
  a bit of plain breadcrumbs. Shape into dumplings, put into barely
  boiling water, and let steep for 25 minutes. Transfer to clear beef
  broth and serve.
 
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      Title: German Egg Dumplings with Chervil
 Categories: Reclassify, Herb/spices, German, Side dish
      Yield: 4 Servings
 
  1 3/4 c  All-purpose flour
      3 lg Eggs; beaten lightly
    3/4 ts Salt
    1/4 ts White pepper
      1 ds Grated nutmeg
      1 tb Minced chervil or
      1 tb Italian flat-leaved parsley
           -- minced
    1/2 c  Milk or water
           -- or more as needed
    1/4 c  Unsalted butter
 
  In a large mixing bowl, combine all ingredients except butter, adding
  enough liquid so that batter is the consistency of a thick crepe
  batter. With a wooden spoon or spatula, beat batter in a circular
  motion, to incorporate as much air as possible into the dough (about
  5 minutes). Allow dough to rest 10 minutes, then beat again another 5
  minutes.
  
  Bring lightly salted water (or stock) to a boil.  Turn heat down so
  water just simmers.  Using a large-holed colander, vegetable mill,
  spatzle cutter or a pastry bag, drop small bits of dough into
  simmering liquid. (If using colander, press batter through holes.
  With pastry bag, break off small bits with a knife; or place a flat,
  large-holed cheese grater over top of pot and press batter through
  the openings with a spatula.) When cooked, spatzle will rise to the
  surface (about 5 minutes).
  
  Remove with a slotted spoon, rinse under cold water and drain well.
  (To keep ahead of time, place spatzle on a damp towel and
  refrigerate, up to a day or two.)
  
  To reheat, place butter on a large baking pan and place in moderate
  oven to melt butter.  Spread spatzle on pan and toss to coat with
  butter. Heat, uncovered, in 350 F. oven until golden brown and
  slightly crisp. Or saute in butter.
  
  Good served with veal or pork chops and sour cream gravy.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 24.  ISBN 0-88862-788-2.
  Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY
  HARNED) On 15 JAN 96 132415 -0800
 
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      Title: Kartoffelklosse (Potato Dumplings)
 Categories: Vegetables
      Yield: 6 Servings
 
      9 md Potato
      3    Egg, well beaten
      1 c  Flour
    2/3 c  Bread crumbs
    1/2 ts Nutmeg
      1 ts Salt
    1/2 lb Butter
    1/2 c  Bread crumbs
      1 ts Onion, chopped
 
  Boil the potatoes in their jackets until soft, remove the skins and
  put potatoes through a ricer. Spread on a towel for a few minutes to
  remove moisture, then put them in a bowl and add the salt. Add the
  eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
  mixture into dry balls (if mixture is too moist, add more bread
  crumbs). Drop the balls into boiling salted water. When balls come to
  the surface, allow them to boil for 3 minutes. Remove one from liquid
  and cut open; if center is dry, they are sufficiently cooked. Remove
  balls from liquid and pour over them a dressing made as follows:
  Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion
  and cook for several minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes
  :          Culinary Arts Press, 1936 Submitted By
  WARING@IMA.INFOMAIL.COM (SAM WARING)  On   19 JUN 1995 082027 -0500
 
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      Title: Marillenknodel (Austrian Apricot Dumplings)
 Categories: None
      Yield: 1 Servings
 
      1 kg Potatoes
    1/2 ts Salt
    300 g  Flour
      1 kg Fresh apricots
        sm Cubes of sugar
    100 g  Plain bread crumbs
      1 sm Pat of butter
     50 g  Sugar
    1/2 ts Cinnamon
 
  Boil potatoes in their jackets and then peel.  Mash potatoes in a
  large bowl, mixing in salt and flour to make a potato dough.
  
  Wash apricots and remove pits.  Place a small cube of sugar where the
  pit should be.
  
  With your hands, form a pattie of dough not much more than a cm. thick
  which can encircle the apricot. Place the apricot inside the dough and
  seal.
  
  Have a large pot of boiling, slightly salted water ready.  When all
  the dumplings are formed, place them into the boiling water and cook
  for 10 minutes, stirring as needed.
  
  Meanwhile, melt butter in a frying pan over medium heat and then stir
  in breadcrumbs.  Allow to brown slightly for two minutes, then add
  sugar and cinnamon and stir. Turn heat to very low and keep warm
  until dumplings are ready.
  
  When dumplings are cooked, remove from water and roll in pan of
  breadcrumbs. Serve warm. (Be careful, the fruit can be very hot!)
  
  [**note: you can also substitute the Pfanni potatoe dumpling mixture
  for the potatoe dough, if you can find this in your grocery
  store...that's how I remember my Mom usually making these]--
  
  Posted By mspurloc@netcom.com (Mary Jane Spurlock) On
  rec.food.recipes or rec.food.cooking
 
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      Title: Kartaeuserkloesse (Carthusian Dumplings)
 Categories: Dessert, German
      Yield: 4 Portionen
 
      4    Stale, hard [kaiser-type]
           -rolls
      1    Egg
    1/4 l  Milk (1 cup plus 1 Tbsp)
           Grated peel of 1 lemon
     20 g  Sugar (1 1/2 Tbsp)
      1 pk Vanilla sugar*
      1 c  Plain breadcrumbs
  1 1/2 tb Water
      3 tb Sugar
      1 ts Cinnamon
 
  Shape  the  rolls  into dumplings by rubbing the crust of all  sides.
  Put these dumplings into a mixture of egg yolk, milk, lemon peel, and
  sugar.
  
  Once  they have absorbed the liquid all the way through, gently
  squeeze out excess  liquid  by  hand.    Whisk the egg white  and
  water, and dip the dumplings  in this mixture, and then roll them in
  breadcrumbs. Deep fry in fat until golden brown, then roll in a
  mixture of sugar and cinnamon.
  
  Serves 4.
  
  [*Note:  I would probably use 2 tsp of vanilla sugar.  K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag,  Kempten.    1976. (Translation/Conversion:
  Karin Brewer) Posted by:  Karin Brewer, Cooking Echo, 9/92
 
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