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Kluski (dumplings for soup)
submitted by M. DeVito
Ingredients:
2 eggs
1/4 cup milk
1 cup flour
1/2 tsp salt
Dash of pepper
Directions:
Beat eggs with milk in mixing bowl. Add flour, salt
and pepper and mix until thoroughly combined. Dip long-handled tsp into
simmering soup, then dip spoon into kluski batter to pick up 1/2 tsp of
batter. Immediately plunge into hot soup. Batter will release into soup
to create kluski. Continue until all batter is used. Cook additional 5
minutes in barley boiling soup. Recipe can be doubled for large amount
of soup. Great with both chicken soup or pea soup.
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar,
1 Divided 3l4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk
Cream or whipped cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4
teaspoon salt and lemon extract. Bring to a boil; reduce heat
and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine
flour, baking powder, nutmeg and remaining sugar and salt. Add
milk; stir just until mixed. (Dough will be very thick.) Drop by
tablespoonfuls into six mounds onto hot blackberry mixture cover
tightly and simmer for 15 minutes or until a toothpick inserted
in a dumpling comes out clean. Spoon in-to serving dishes. Serve
with cream or whipped cream if desired.
Apple Dumplings
Ingredients :
1 pastry for 2-crust pie
Syrup Ingredients:
1 cup granulated white sugar
2 cups water
3 Tablespoons butter (softened)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Filling Ingredients:
6 apples (peeled and cored)
1/2 cup granulated white sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 Tablespoons butter (softened)
Directions:
1. Roll pastry slightly less than 1/8" thick. Cut
into 7" squares.
2. Bring syrup ingredients to boil. Boil 3 minutes.
3. Put apple on center of each pastry square. Fill
with mixture of sugar, cinnamon, nutmeg. Dot each with
teaspoon of butter.
4. Bring points of pastry up over apple and overlap.
5. Place a few inches apart in baking pan. Pour 1 cup
hot syrup mixture around dumplings.
6. Bake at 425 degrees F for 45 minutes. Just before
serving pour rest of warm syrup over dumplings and serve
with cream.
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Corn Meal
Dumplings
1 cup of cornmeal
1/4 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs
1/2 cup of milk
Combine dry ingredients. Add
eggs and milk. Stir in 1
tablespoon melted butter. Drop
batter from spoon into soup
beans or pan of stock. Cover and
simmer 15 minutes. Remove at
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Polish Pierogi
Dough:
4 cups of flour, sifted
1 egg
1/2 tsp. salt
1 cup of milk or water
Sauerkraut Filling:
1 lg. can of sauerkraut
1 med. onion, diced
4 slices bacon or salt pork, diced
Potato and farmer cheese filling:
5 or 6 med. potatoes
1/2 stick butter
1 med. onion, diced
1 - 1 1/2 lbs farmers cheesemay use other
cheese) but farmer’s cheese is more
traditional.
Dough: Mix egg, salt and
milk or water gradually adding flour while
stirring to form stiff dough. Turn onto
floured board and knead as for bread. Roll
dough into ball, place into plastic bag in
refrigerator to chill while filling is being
prepared.
Fillings:
Sauerkraut: Place
sauerkraut in pan, cover with water and
bring to a boil. Simmer for 5 minutes,
drain, rinse and squeeze out all the water.
Place sauerkraut, onion and bacon or salt
pork in a frying pan. Fry until browned
adding a little oil if bacon is lean, set
aside to cool.
Potato and Farmer's Cheese Filling:
Prepare potatoes as for mashed potatoes. In
separate pan while potatoes cook sauté onion
with butter until tender. To prepared
potatoes stir in onion mixture and
farmers cheese,
blend well.
Roll dough 1/2 at a time on floured board.
Cut into circles with a glass or doughnut
cutter. Roll each circle again maintaining
circle shape to approximately 1/2 its size
again. Place filling in each circle enough
so that it can be folded in half without
overflowing. Travel around edge on both
sides with a fork or use your fingers to
crimp and seal. Drop into simmering water
until each pierogi floats. Place in
refrigerator or container in freezer until
ready to serve.
Serving Suggestions:
Pierogies may be boiled or lightly fried in
butter and topped with your choice of
caramelized onions, cut up kielbasa,
crumbled bacon. Cabbage and or beets make a
wonderful side dish.
Some people even enjoy them with a splash of
vinegar!
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