FRIED DOUGH
Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY: Cooks.com
Provided by george59102
Categories Breads
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
- On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
- Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.
BIEROCKS (GERMAN MEAT TURNOVERS)
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Provided by Pamela Logsdon
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
- Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g
SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
- Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
- Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
- Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
OLD COUNTRY DUMPLINGS (GERMAN BULLETS) - 2 WAYS
Warning - this is a real comfort food! My Grandma told me that her German Mother used to make these and not for comfort - it was making a meal out of things they had on hand. If they didn't have any eggs, they used more water. No bacon? They made it without! When I was younger, my family would get together and make up a huge batch of these and we always had soup as well as fried dumplings. I just loved watching my Mom, Aunts and Grandma chop everything and fry up the bacon and onions. They would get kitchen shears and cut the dumplings right into the splashing boiling water and it never seemed to bother them! I am not as tough as they are so I have made this recipe into my own and I don't get burned! :) I make this for my kids now and they love them! If you like things made from dough, you should love these! It's not that hard to make, it's about multitasking. I'm not sure where the name originally came from, but they have always been German bullets! Enjoy!
Provided by Nif_H
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside.
- Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan.
- With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes.
- Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside.
- Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings.
- Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste.
- While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste.
- Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules!
- It is a good idea to leave out salt and pepper so everyone can add it to their taste.
Nutrition Facts : Calories 1249.9, Fat 64.4, SaturatedFat 22.4, Cholesterol 411.5, Sodium 1411.3, Carbohydrate 122.3, Fiber 5.9, Sugar 3.2, Protein 41.7
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