POMERANIAN BREAD DUMPLINGS
Another recipe compiled from old recipes used in Pomerania, an ancient Germany region abutting the Baltic Sea, divided between Germany and Poland after World War II. The dumplings are very unusual in that they contain a combination of bread, meat, and dried fruit, and therefore can be served as an appetizer or as a very rich accompaniment to fowl, game, or pork dishes. I like to serve them with turkey at Thanksgiving, making dried cranberries one of the ingredients.
Provided by THELASTBARON
Categories Main Dish Recipes Dumpling Recipes
Time 9h5m
Yield 8
Number Of Ingredients 12
Steps:
- Combine cranberries and rum in a bowl; soak cranberries in rum, 8 hours to over night. Drain and discard rum.
- Combine cranberries, red wine, lemon zest, and clove together in a saucepan; bring to a boil, reduce heat to medium, and simmer until flavors combine, about 15 minutes. Strain cranberries; discard wine and clove.
- Beat flour, milk, eggs, and a pinch of salt together in a large bowl until air bubbles form.
- Cook and stir bacon, bologna, and bread cubes in a large skillet over medium-high heat until lightly browned and crisp, 5 to 10 minutes. Cool in skillet.
- Transfer bacon mixture and all accumulated pan drippings to flour mixture; stir until an elastic dough forms.
- Bring a large pot of salted water to a boil; reduce heat to medium-high to maintain a rapid simmer. Butter a warm baking dish.
- Working in batches, form dough into dumplings using two large spoons; drop dumplings into simmering water. Cook until dumplings are set, about 15 minutes. Transfer cooked dumplings to prepared baking dish, cover the dish, and keep in a warm place until ready to serve. Top dumplings with cranberry mixture.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 80.5 g, Cholesterol 63.3 mg, Fat 8 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 2.8 g, Sodium 364.5 mg, Sugar 26.8 g
BOHEMIAN DUMPLINGS
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
- Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
- Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
- Recommended drink: Lager
POTATO DUMPLINGS
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight. , Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. , Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. , In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. , If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. , Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 487mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
BREAD DUMPLINGS
We found this recipe in a cookbook belonging to DH's grandmother: 60th anniversary Slovak-American Cookbook produced by the First Catholic Slovak Ladies Union in 1952. It tastes just like the bread dumplings we ate in Prague. ZWT 3: Eastern Europe
Provided by lucid501
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour, baking powder, and salt together in a large bowl.
- Add beaten egg.
- Add the lukewarm water and mix well with wooden spoon.
- Add bread.
- Mix well and roll into oblong dumplings.
- Place into boiling water, cover and cook about 20 minutes, stirring once.
- (We just used two teaspoons to drop pieces of dough into the water without shaping them first, and it worked fine).
Nutrition Facts : Calories 296.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 52.9, Sodium 819.5, Carbohydrate 57.6, Fiber 2.1, Sugar 1.1, Protein 9.5
BOHEMIAN BREAD DUMPLINGS
Make and share this Bohemian Bread Dumplings recipe from Food.com.
Provided by Ackman
Categories Healthy
Time 1h15m
Yield 2 large dumlpings, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
- When mixed well, add the cubed bread.
- Form into 2 dumplings.
- Boil in a large pot of water or broth for 30 minutes.
- Cool & slice into ¾ inches slices
- Melt ¼ cup butter in a skillet on med-low heat.
- Add the sliced dumplings & chopped onion.
- Season with salt & pepper or to taste.
- Fry until a light golden brown.
- If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).
Nutrition Facts : Calories 763.5, Fat 19.4, SaturatedFat 9.4, Cholesterol 242, Sodium 1702.8, Carbohydrate 121.2, Fiber 4.6, Sugar 2.9, Protein 23.1
POMERANIAN BREAD DUMPLINGS
Another recipe compiled from old recipes used in Pomerania, an ancient Germany region abutting the Baltic Sea, divided between Germany and Poland after World War II. The dumplings are very unusual in that they contain a combination of bread, meat, and dried fruit, and therefore can be served as an appetizer or as a very rich accompaniment to fowl, game, or pork dishes. I like to serve them with turkey at Thanksgiving, making dried cranberries one of the ingredients.
Provided by THELASTBARON
Categories Dumplings
Time 9h5m
Yield 8
Number Of Ingredients 12
Steps:
- Combine cranberries and rum in a bowl; soak cranberries in rum, 8 hours to over night. Drain and discard rum.
- Combine cranberries, red wine, lemon zest, and clove together in a saucepan; bring to a boil, reduce heat to medium, and simmer until flavors combine, about 15 minutes. Strain cranberries; discard wine and clove.
- Beat flour, milk, eggs, and a pinch of salt together in a large bowl until air bubbles form.
- Cook and stir bacon, bologna, and bread cubes in a large skillet over medium-high heat until lightly browned and crisp, 5 to 10 minutes. Cool in skillet.
- Transfer bacon mixture and all accumulated pan drippings to flour mixture; stir until an elastic dough forms.
- Bring a large pot of salted water to a boil; reduce heat to medium-high to maintain a rapid simmer. Butter a warm baking dish.
- Working in batches, form dough into dumplings using two large spoons; drop dumplings into simmering water. Cook until dumplings are set, about 15 minutes. Transfer cooked dumplings to prepared baking dish, cover the dish, and keep in a warm place until ready to serve. Top dumplings with cranberry mixture.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 80.5 g, Cholesterol 63.3 mg, Fat 8 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 2.8 g, Sodium 364.5 mg, Sugar 26.8 g
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