Recipe by Marcia Kammann
"My grandma made these. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com."
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baked potatoes -- peeled, cooled and riced
square sandwich bread
DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND THE DOUGH WON'T STICK TO HANDS. I WILL MAKE
AGAIN FOR SURE.
This recipe (as written) is DELICIOUS. Except I have to admit, I am a DUMPLING ADDICT. Therefore, I am continuously "on the hunt" for a perfect dumpling. To this end, I'd suggest adding more spice and herb to the basic recipe (my choices: dried garlic, parsley, basil, oregano and cayenne pepper). I've also been known to add shredded carrots, bell peppers (choose your color) and/or zucchini (green or yellow) to the "mix". My advice: cook (stew or boil) your chicken first (along with all of the requisite vegetables). Set it aside and THEN (given the broth it's generated), drop your dumplings. Serve topped with cheese (my preferences: parmesan, velveeta and/or swiss) and you've got a wonderfully "comfortable" mid-afternoon snack, sidedish or (dare I suggest?!) dinnertime main meal.
I learned this recipe from my Dad, who called it "glasen" and served it as a side dish with saurbraten and red cabbage. Those who thought this was bland should recognize it's value as a side dish served with other german dishes to provide a wonderful combination of flavors. And, yes it's also a quick next day breakfast dish sliced thin and fried in butter with onions, bacon bits, and mushrooms then covered in shredded cheese.
These are great tasting. I have been eating this exact recipe since I can remember.I add a piece of salt pork,and a piece of onion in the center of each dumpling before I cook them.. This will add good flavor. The very best thing about eating these however. THE NEXT DAY. Sliced and fried with butter on top. Yum
We have this recipe in our family as well, only without the croutons. We use ham drippings mixed with melted butter for the gravy. The salty-ness with the mild flavor of the dumplings is wonderful.
This recipe brings back many memories! My grandmother used to make these and in the water which she boiled them in, she used a salty and spicy hungarian sausage from a local meat market along with some diced onion. Oh and the next day, it was first come first serve for the left overs! She used to role them in corn flake crumbs and fry them. Delicious!!! thanks for posting this...I hadn't made them in years and have lost the recipe. LOVE THIS WEBSITE!!!
The best i have had in a while.
Didn't turn out great...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 48
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