Hot answers tagged dumplings
11
The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter.
There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining "chowder". You're always finding a counterexample. I wouldn't be surprised if someone came up with ...
11
Spätzle originates from a region spanning Austria, Switzerland and southern Germany. I can tell you that here in southern Germany, Spätzle is definitely considered a sort of pasta. You can buy premade, prepackaged dried Spätzle, and it is always on the pasta shelf. So I'd say it is correct to refer to it as pasta, at least for historical/traditional reasons, ...
9
I am German, let me try to help, I've made many dumplings:
There are four types of potato dumplings. They are called Klöße in northern Germany and Knödel in the south, both words mean the same.
-Rohe Klöße (Raw Dumplings). These are made from raw grated potatoes. They are the most difficult to make. The surface is shiny and a bit slimy and you have pieces ...
8
The key to fluffy matzo balls is very simple. The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly ...
6
Wikipedia says its for keeping the raw dough from turning brown. Alternatively you can use something called "Knödelhilfe" (Dumpling-helper), which is the anti-oxidant Potassium metabisulfite E224. (Kartoffelkloß (German), Potassium metabisulfite).
I have done the recipe many many times without the sulfur, just heard about it for the first time, even though ...
6
I would say Spätzle is closer to pasta than a dumpling - it's a dough similar to pasta (eggs, flour, water, salt).
For me, the main difference between pasta and dumplings is that pasta is cooked in water and sauce is added later, while dumplings are often cooked and served in the broth which flavours them.
The English language wikipedia page ...
6
When cooking for for a crispy exterior you want to cook fast and hot. Most dumpling recipes I have seen call for similar ingredients and just about all of them say to boil for about 15 minutes in a broth or soup.
If you are already doing this try mixing up the different ratio of ingredients.
Cooking it longer will not make it harder with this cooking ...
5
Disclaimer: I have eaten them often (I live in Germany), but never made them myself.
The versions with raw potatoes exist, but are uncommon. When you say Klöße in Germany, everybody assumes the cooked-potato variety. I checked the biggest German online recipe database, and the most popular recipe there uses starch, other popular recipes include flour.
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4
Short answer:
There should be no egg in Kartoffelknödel.
It's usually 50% raw and 50% cooked potatoes.
Grate the raw potatoes. Squeeze out the juice with a dish towel. Let the juice sit. Then mix the potatoes together. Drain the excess water from the juice and add the starchy rest to your dough. Add some more starch and semolina (i imagine breadcrumbs might ...
4
My mother (from Vienna) used to make these. We called them "gummi" knoedeln.
You've inspired me to try to make them again.
I don't have exact quantities, but here's basically how she used to make them.
She put the RAW potatoes through a juicer and collected the potato "meat" left behind in the juicer.
To this she added egg, semolina, salt and sour ...
4
My Kartoffle Knoedel:
I cook my russet potatoes with the peel. Make sure they are done but not overdone. As soon as they are done, they dried in a bowl. Or you can make baked potatoes.
The secret to kartoffel knoedel is that the potato is as floury as possible. When they are cold I put them through the potato ricer, add pepper, salt and nutmeg, add ...
3
To get started, follow these steps:
Cook the potatoes in their skins, and save the water they were boiled in.
Peel while hot
Use a ricer in a large enamel dish
Sprinkle potato starch over the mix, but not much too (it is easy to get potato starch during the Passover season)
The trick then is the "quill", a German wooden spoon that has a star shaped ...
3
There isn't really a difference between them, or at least it is a very loose one, since dumplings can be regarded as a variety of pasta, such as tortellini.
In Italian language, "pasta" commonly indicates just dried durum-wheat pasta or fresh egg pasta (such as spaghetti, maccheroni, etc.) while there isn't an exact translation for "dumpling"; stuffed pasta ...
3
I think gnocchi should work best with varieties of potatoes that you think of as mealy, dry, and fluffy when cooked. The most common mealy potato is russet. From On Food and Cooking:
Mealy types (russets, blue and purple varieties, Russian and banana fingerlings) concentrate more dry starch in their cells, so they're denser than waxy types. When cooked, ...
3
I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or ...
3
Anything that is normally cooked by simmering / boiling in liquid can be cooked in a microwave in the same way, if your microwave can keep the liquid simmering.
So for pelmeni just put them in a bowl of salted boiling water (use a kettle or the microwave to bring it to the boil first), bring back to a simmer and cook on high for the same length of time ...
2
I actually like the dense ones better (I know, heresy to some), but I've seen a number of suggestions for how to make fluffy ones.
In addition to using seltzer, some people recommend:
Adding baking powder
Refrigerating longer
Separating the eggs and beating the whites
Adding extra oil
As Dani suggested, handle them as little as possible
Try any of ...
2
Sounds to me like your dumpling "dough" did not set up--@cdbitesky is right that continuing to cook them won't help them set up.
Is the almond milk a substitution for cow's milk? My first thought would be that almond milk might not work right--it definitely doesn't have the same properties as regular milk, and that could be crucial in this case.
It could ...
2
I watched my German neighbor make them and she ground raw potatoes, poured milk over the raw potatoes, and then squeezed all the starch and milk out. She added some cooked potatoes, eggs and breadcrumbs, boiled them and froze them. Then when she made a pork roast she put them in with the roast and cooked and browned them and they were THE BEST!!!!
2
I grew up eating these and longing for more, they were a special 'treat' : My mother had special muslin sacks that she had made to help "drain" the raw potatoes that she had put through a meat grinder after they had been peeled washed and set on a tray to dry off . We would hang them to let the excess moisture weep out and then twist them to squeeze out ...
2
Maybe you used too much evil, as in mistaking teaspoons of evil for tablespoons of evil? :^D
Seriously, the recipe itself could have errors like that, either from being handwritten in one of its iterations en route to you, or even a simple typo. Common ones that could produce what you describe are teaspoon vs. tablespoon, baking powder vs. baking soda, etc.
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2
You could add chopped fresh herbs to the dough. I'm not familiar with Jiaozi to know how much it would affect the texture, but its common in pasta dough. If you chop it fine enough, it should bleed quite a bit of green color into the dough.
I don't know any particularly traditional food coloring methods, but I do know that tea is often used in place of ...
1
For Qingming Festival, Chinese will eat a vegetarian dumpling called "艾饺", pronounced: /aɪ tɕja/. This is easily distinguishable from other dumplings due to their vivid green color, see Baidu Baike, which comes from the ingredient 艾草, a variety of mugwort grown in China.
1
Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either.
I would suspect that your box of bisquick is either contaminated, or you may have gotten a bad box. Sometimes manufacturing processes don't go right, so it might be that your box got far too big a portion of baking powder, or some other component ...
1
A very good German cooking website is chefkoch.de
I think the Google Translator result is not perfect, but quite understandable:
Potator dumplings
If you have problems with the translation, feel free to ask, but due to license concerns I don't want to add the whole smoothed out text.
1
Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted ...
1
It is possible, but considering the fact that the filling for pelmeni isn't pre-cooked (in any recipe that I've seen), you want to make sure to cook it thoroughly.
You can place them in a microwave safe bowl with water and cook them for 9-12 minutes until done.
You can also place pelmeni in a single layer on a plate. Cover with a wet paper towel or clean ...
1
Like @justkt said you should be fine using regular homemade pasta dough. If you want something more specific though I used this recipe from Food.com. Its super good. Especially since I also made the cottage cheese myself as well.
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