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
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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, 1965Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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