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    You are in: Home / Cookbooks / Hey there DUMPLIN' !!
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    41 recipes in

    Hey there DUMPLIN' !!

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    Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.

    Recipe #139491

    16 Reviews |  By Bergy

    Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes. Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta.

    Recipe #19844

    You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

    Recipe #54823

    I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.

    Recipe #108953

    Nice fluffy dumplings for on top of stews, stewed tomatoes etc

    Recipe #374830

    Homemade pasta or dumplings that can accompany any dish that would use pasta rice or potatoes.

    Recipe #305409

    2 Reviews |  By Bunsby

    I grew up with these perogies. Yummy! You can save potato water from potatoes you boil for your meal the night before. The water can be refrigerated and used the next day. Best to have at room temperature, though. You can use some of the dough right away and freeze the rest for a later date. Works well that way.

    Recipe #31641

    This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

    Recipe #189248

    This is my favorite standard dumpling recipe from the cookbook "White Trash Cooking." This is not a light and fluffy dumpling but more like a noodle, but not really pasta. They hold up well when making homemade chicken and dumplings. This is incredibly easy and I'm still unsure why it works so well but I won't complain.

    Recipe #315525

    This is a neat old Pennsylvanian Dutch recipe 8)

    Recipe #36187

    I read the reviews so I hunted down the recipe again and it read 1 2/3-2 cups all purpose flour. Sorry for the misprint it should be good to go now. This is a great dumpling recipe.

    Recipe #193835

    These are easy to make and are the richest and fluffiest I have had!

    Recipe #30965

    Serve these dumplings, smothered with fried onions, instead of other starches.

    Recipe #125887

    1 Reviews |  By Jezski

    Similar to #263677 Pierogi Leniwe (Polish Cheese Dumplings) but maybe a little easier and less time-consuming. Simple to make and very good. Great for Lenten meals. From a Slovenian Cookbook in my collection.

    Recipe #367889

    This is another recipe from the forum. My Mom sometimes used dumplings instead of noodles in her chicken.

    Recipe #189625

    Sister-in-law gave me this recipe. I make it a lot as it is very easy. Makes enough for 4 people.

    Recipe #109196

    Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.

    Recipe #8563

    1 Reviews |  By CAMom49

    These are light and fluffy dumplings that are quite easy to prepare. They don't tend to be as heavy as other dumplings.

    Recipe #268280

    Before modern baking powders were available, fresh breadcrumbs were often used in puddings and dumplings to give a light texture.

    Recipe #440011

    1 Reviews |  By KateL

    Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)!

    Recipe #367867

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