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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Kloesse (Dumplings) for soup Recipe

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This recipe for Kloesse (Dumplings) for soup is from The Heck/Wiesener Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter or margarine
1¾ cups flour
pinch salt
3 eggs
Directions:
Directions:
Melt butter. Add flour and stir. Add salt. Add eggs one at a time, slightly beaten, stirring constantly. Dough must stick together. Remove from heat. Dip hands and spoon into cold water and then form dough into small balls. Drop into soup and cook for 30 min. They are done when they rise to the surface.

Really good in chicken soup.
Personal Notes:
Personal Notes:
This recipe comes from my Oma, Clara Wiesener. I don't make them often but it brings back memories when I do.

 

 

 

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