*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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!!!