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Catholic Recipe: Dumplings

    INGREDIENTS

  •  Dough:
  • 2 cups sifted all-purpose flour
  • 1 egg
  • 1/2 cup water
  • dash salt
  • 4 cups boiling meat soup Meat Filling:
  • left-over meat
  • 1-day-old roll
  • milk
  • 2 onions, chopped
  • 2 tablespoons butter
  • salt and pepper Meat-Mushroom Filling:
  • 1 onion, chopped
  • 2 tablespoons butter
  • left-over meat, minced
  • 4 dried mushrooms, soaked, chopped
  • salt, pepper, paprika Meatless Filling:
  • 1 onion, chopped
  • 3 tablespoons butter
  • 1-1/2 cups mushrooms, chopped
  • 3 hard-cooked eggs, chopped
  • salt, pepper
  • Details

  • Serves: 6-8
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

Also Called: Knedle

DIRECTIONS

Dough: Place flour in mixing bowl. Knead constantly while adding egg, water, salt. Roll out very thin. Cut dough in 2-inch squares. Spoon desired filling in center of square. Fold so corners meet in middle, pressing together with fingers. Drop in boiling soup. Cook until dumplings float to surface. Meat Filling: Mince left-over meat with left-over roll soaked in milk. Squeeze out milk; brown onions in butter in saucepan. Add browned onions to meat-milk mixture. Mix thoroughly. Season and cool before using. Meat-mushroom filling): Brown onion in butter in saucepan. Add meat, mushrooms. Simmer 10 minutes. Season and cool before using. Meatless filling: Brown onion in butter in saucepan. Add chopped mushrooms; simmer until tender. Combine with chopped eggs. Season. Cool before using. Yield, 6-8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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