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Dumplings and Noodles Recipe

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This recipe for Dumplings and Noodles is from The Kammlah and Bachus 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 egg
½ egg shell milk
1 to 1½ cups flour
½ teaspoon salt
Directions:
Directions:
In a small deep bowl, whisk egg, milk and salt with a fork. Add about a cup of flour and continue mixing with fork. Add more flour as needed. Final dough should be about pie dough consistency and should pull away from edges of bowl.

For dumplings, use a heavily floured white cup towel. Roll dough to about a quarter inch thick. Cut into 1 x 2 inch pieces. Drop into simmering roast drippings with additional broth to have adequate liquid to cook. Or use chicken drippings and chicken broth.

For noodles, roll dough on heavily floured white cup towel. Dough should be very thin, about as thick as a commercial noodle. Let dough dry for 4 to 5 hours. When dough is no longer sticky when cutting, slice into 4 inch slices. Stack slices and cut into ⅛ inch strips. Allow noodles to continue drying for several more hours. Cook as you would commercial noodles, drain, place in serving bowl with butter, and serve with gravy (roast, chicken or turkey)

I usually use 2 to 3 eggs when making noodles for the holidays.

Do not dry noodles on any surface (i.e. wooden table) that moisture can damage.
Personal Notes:
Personal Notes:
Noodles are a traditional side dish for our family at Thanksgiving. The noodles or dumplings can also be added to chicken soup.

 

 

 

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