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Welcome to Dumpling Recipes! You might also like the following recipe sites: cabbage recipes, corn recipes, cornbread recipes, fun cake recipes, fun soup recipes, ham recipes, peach recipes, and potato recipes.

MARROW DUMPLINGS

One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes.

INDIVIDUAL APPLE DUMPLINGS

Butter six muffin rings and set them on a shallow agate pan which has been well buttered. Fill the rings with sliced apples. Make a dough of one and one-half cups of pastry flour sifted several times with one-half teaspoon of salt and three level teaspoons of baking-powder. Chop into the dry ingredients one-fourth of a cup of shortening, gradually add three-fourths of a cup of milk or water. Drop the dough on the apples on the rings. Let bake about twenty minutes. With a spatula remove each dumpling from the ring, place on dish with the crust side down. Serve with cream and sugar, hard sauce or with a fruit sauce.

PEACH DUMPLINGS

Make a dough of a quart of flour and a pint of milk, or water, a tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. In the meantime make a compote of peaches by stewing them with sugar and spices, such as cinnamon and cloves. Stew enough to answer for both sauce and filling. When raised, flour the baking-board and roll out the dough half an inch thick. Cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoon of peach compote in the centre of a cake and cover it with another layer of cake and press the edges firmly together. Steam over boiling water and serve with peach sauce. A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting. Compote of huckleberries may be used with these dumplings instead of peaches, if so desired.

PEAR DUMPLING (BIRNE KLOESSE)

Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder. Make this into a dumpling, put it on a tiny plate in a large kettle. Lay prunes and pears around, about a pound of each, one cup of brown sugar, two pieces of stick cinnamon, dash of claret and cold water to almost cover; then cover kettle tightly and boil four hours. Serve hot. Prunes and dried apples may be used as well.

HUCKLEBERRY DUMPLINGS

Take a loaf of stale bread; cut off the crust and soak in cold water, then squeeze dry. Beat three eggs light, yolks and whites together add one quart berries and mix all together with a little brown sugar and a pinch of salt. Boil steadily one hour, serve with hard sauce.

FARINA DUMPLINGS

Beat yolks of four eggs with three tablespoons of goose, turkey or chicken fat, but if these are not convenient, clear beef drippings will do. Put in enough farina to make a good Batter. Beat whites of eggs to a stiff froth with pinch of salt, and stir in batter. Put on in large boiler sufficient water to boil dumplings and add one tablespoon of salt. When boiling drop in by tablespoons. Boil one hour. This quantity makes twenty dumplings.

BOILED APPLE DUMPLINGS

Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour. To a second cup of flour, add two teaspoons of baking powder; add this to the batter and as much more flour as is necessary to make a soft dough. Roll out quickly one-half inch thick. Cut into squares, lay two or three quarters of pared apples on each, sprinkle with sugar and pinch the dough around the apples. Have a number of pudding cloths ready, wrung out of cold water, and sprinkle well with flour. Put a dumpling in each, leave a little room for swelling and tie tightly. Drop into a kettle of rapidly boiling water and keep the water at a steady boil for an hour. Serve hot with hard sauce. Have a saucer in the bottom of kettle to prevent burning.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

Boil about eight potatoes in their jackets and when peeled lay them on a platter overnight. When ready to use them next day, grate, add two eggs, salt, a little nutmeg if desired, one wine-glass of farina, a tablespoon of chicken fat, one scant cup of flour gradually, and if not dry enough add more flour, but be sure not to make the mixture too stiff as this makes the balls heavy. Place balls in salted boiling water, cook until light and thoroughly done, serve just, as they are or fried in chicken fat until brown. The dumplings may be made of the same mixture and in the centre of each dumpling place stripes of bread one inch long and one-fourth inch thick which have been fried in chicken fat and onions. Flour your hands well and make into dumplings. Put into boiling-salted water, boil about twenty-five minutes. Serve at once with chopped onions browned, or browned bread crumbs and chicken fat.

LEBERKNADEL (CALF LIVER DUMPLINGS)

Chop and pass through a colander one-half pound of calf's liver; rub to a cream four ounces of marrow, add the liver and stir hard. Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yolks of two eggs and one whole egg. Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles. Drop in boiling salt water and let cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

DUMPLINGS FOR STEW

Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water and a little salt. Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard. Serve immediately in the stew.

SPONGE DUMPLINGS

Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites. Pour into a greased cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon; pour the boiling soup over and just before serving add chopped parsley.

LIVER KLOESSE (DUMPLINGS)

Brown a small onion minced in one tablespoon of chicken fat, add a small liver chopped fine, chopped parsley, two tablespoons of flour. Season with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon in the boiling soup, let cook ten minutes--serve.

DROP DUMPLINGS

Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean. Set aside until cool and stir in the yolks of three eggs. Season with salt, pepper and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten minutes before ready to be served.

DUMPLINGS FOR CREAM SOUPS

Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in yolk of an egg, if too stiff add the beaten white.

EGG DUMPLINGS FOR SOUPS

Rub the yolks of two hard-boiled eggs to a smooth paste, add a little salt and grated nutmeg and one-half teaspoon of melted butter. Add the chopped whites of two eggs and a raw egg yolk to be able to mold the dough into little marbles, put in boiling soup one minute.

FARINA DUMPLINGS

Put in a double boiler one kitchen spoon of fresh butter, stir in one cup of milk. When it begins to boil stir in enough farina to thicken. Take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites, and a little salt and nutmeg and one-half cup of grated almonds if desired. Let cool, then make into little balls, and ten minutes before soup is to be served, drop in boiler and let boil up once or twice.

BAKING POWDER DUMPLINGS

Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of baking powder, stir in scant one-half cup of milk or water and mix to a smooth batter. Drop one teaspoonful at a time in the boiling soup; cover kettle, let boil five minutes and serve at once.

GARNISHES AND DUMPLINGS FOR SOUPS NOODLES

Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry. Fold in a tight roll and cut crosswise in fine threads. Toss them up lightly with fingers to separate well, and spread them on the board to dry. When thoroughly dry, put in a jar covered with cheese cloth for future use. Drop by handfuls in boiling soup, ten minutes before serving. Noodles for vegetables or for puddings are made in the same way, but to each egg, one-half egg-shell full of cold water may be added. The strips are cut one-half inch wide.

TOMATO DUMPLINGS

Place in a mixing bowl Two cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Four teaspoons of baking powder. Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.