German Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dumpling:
3 c flour, 1 tsp salt, 1 c milk, 1 egg
Sauce:
500 ml whipping cream, 1 1b bacon, 1/2 tsp salt
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Directions: |
Directions:Cut the bacon in bite size pieces and fry slowly in a large pan till mostly crisp. Try not to get the pan too caramelized on the bottom, because this will cause your cream to go brown, and it won’t look as amazing as my mom’s always did! Drain the pan of most of the fat and pour the cream into the pan and turn on low…to just a slow simmer.
Get a large pot of water on the stove and bring it to a boil. While you are waiting for your water to boil, put the flour and salt in a large bowl, create a pit in the middle and pour the milk and egg into that and stir with a fork. It will be sticky. When the water is boiling, is a tablespoon…..dip in the water…(my mom’s trick to not have the dough stick to the spoon)…then cut off a half spoon sized piece of dough and dip the spoon in the water and the dough will drop off and go back for another gob of dough. Do this till all the dough is gone. The water should be boiling as you are adding the dumplings. Let it boil 5 minutes after you’ve added the last dumpling, then drain in a large colander or use a pot that already had a straining insert.
By this time the cream gravy should be slowly bubbling ad reducing a little, so it is less like cream and a little thicker, like loose gravy.Dump the dumplings in the cream and eat with fried sauerkraut on top or if you don’t like or have sauerkraut (are you truly a Schwab?) then diced up dill pickles is a close second. |
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Personal
Notes: |
Personal
Notes: My mom, Ida Schwab made these favorite dumplings throughout our lives. As I talked to other cousins they all had their own family’s rendition…the way “their” mom made them. Ours, of course, are the best!
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