18

The main source of gluten in pierogi (the plural is pierogi, the singular is actually pierog) is the flour in the dough. You should be able to substitute regular flour for a gluten free version (eg rice flour) to make them gluten free. The same goes for whatever filling you are using, if you would regularly use flour as a thickening agent try corn starch or ...


17

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 ...


10

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 ...


9

I will quote here the bible of cooking science, Harold McGees "On Food and Cooking": "Dumpling doughs are minimally kneaded to maximize tenderness, and benefit from the inclusion of tiny air pockets, which provide lightness. [...] This tendency to rise with cooking is due to the expansion of the dough's air pockets, which fill with vaporized water as ...


9

The international dumpling clan is a quite diverse family: They come in a lot of sizes, from tiny, bite-sized gnocchi to huge, family-sized serviettenknödel and are made from a wide range of bases, like ricotta, potatoes, stale bread, breadcrumbs... If you were in an Italian restaurant, you probably were served some member of the gnocchi family - and ...


8

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. ...


8

That sounds like a beef Pirog, a Russian (and other surrounding areas) pie with meat (or other fillings) wrapped in pastry or dough and baked. There are also smaller stuffed pastries/breads called "pirozhki" in Russian (literally: little pies) that may be baked or fried. Polish pierogi are small filled dumplings. Similar in concept and pronunciation to ...


8

For the reason salt is most commonly used: it's a flavor enhancer. We're not used to thinking of dumpling dough as possessing a lot of flavor--especially when it's there to provide a bland contrast to the savory filling of the dumpling. But salt in the dough will "make it taste more," as my mother used to say. Specifically, you'll taste the subtle ...


7

As far as a I know, the lid is not really necessary for this style of dumpling at all. The only affect it will have is to increase the level of steaminess above the waterline, and very slightly prevent the dumplings from drying out. That is rarely a problem, especially if you flip the dumplings half-way through cooking. Your not quite big enough lid ...


6

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 ...


6

Add more broth. Use either water, balanced with spices, or add from a good brand. Edit: You could always make more broth than you need and freeze the rest.


5

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 ...


5

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 ...


5

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 ...


5

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. ...


5

The metallic aftertaste is because the mix had a unbalanced baking soda to phosphate ratio. Whenever your finished cook product is either yellow or has a orange spotted tint within it you have a unbalanced mix. The phosphate must have something to react with. A unbalanced PH will cause the aftertaste. (Metalic =too basic) I believe that this mix uses a ...


5

Three sets of tools would help you speed up your operation, with some caveats: Circle cutters, particularly ones that allow you to cut a lot of circles together like this kind. Dumpling molds in a variety of sizes. There are even some that mold-and-cut, but that's not actually a big help since you have to "pre-cut" the dough anyway. Cookie scoops for ...


5

No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the yeast with it the dough would rise much more slowly. The quantity of dough will only play a role in rise time if the dough is a significantly different temperature ...


4

Either would be safe. You will get better quality by freezing them uncooked. They should not get soggy due to the freezing, as neither the meat filling, nor the wrappers, are particularly subject to ice crystal damage. Gyoza are very small, so you should not need to thaw them: just begin the steaming phase right out of the freezer, and they will thaw ...


4

I would not follow the advice of boiling them for three hours, you will likely have nothing left! I would not boil them at all in fact, most dumplings you get from asian supermarkets in western countries are made so that they can be steamed from frozen for 15-30 minutes and then eaten. They are often produced for the catering trade, you see, so quick cooking ...


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

The Dinty Moore recipe adds water to thin the stew so the dumplings will boil properly. Otherwise it will be difficult to get your dumplings to cook evenly as they won't sink into the thick stew and the stew won't have enough convection around them. I would follow the Dinty Moore recipe including the dilution. Pillsbury calls for 25-30 minutes but that is ...


4

Add 1 TBSP of water to 1 TBSP of (AP) flour and mix to form a paste. Brush the edges with a thin layer of the mixture, which was what a chef on a TV cooking show recommended.


4

I would suggest removing from boiling water and draining in a colander. Then, removing to a cookie sheet so that the dumplings are in one layer, and more moisture can flash off. If you are making large batches, I assume you are adding a further cook or re-heat step to finish.


4

It definitely seems like you were supposed to purchase fresh Lasagna noodles, as Elenna123 said in a comment. If the noodles are hard, they're not fresh. Fresh noodles would be pliable enough for you to fold them like dumplings, for example. If you really wanted to make use of the dry lasagna you purchased, you could attempt to cook them (follow the ...


3

My Oma and Opa came over from Germany after WWII and brought my mother and her siblings. My husband and I just sold our house and are living with my Oma until our new home is finished. So, I have been on a German food binge. My Opa passed away several years ago and my Oma doesn't cook for herself anymore so I have been trying to soak up all of the German ...


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 wooden ...


3

I think your main problem may be the cooking. Once you have the consistency right (sticky and firmish) then if they fall apart it is because you are boiling them. Never ever use boiling water. Use water that is barely simmering. The water must hardly move as the dumplings are cooked. Alison Sauer (English and married to an Austro-Bavarian!)


3

Are you truly wedded to those particular ingredients? If you're not, I'd consider replacing the dumplings with a shelf-stable gnocchi: Boil a bit more water than you'd need for thinning out the stew (maybe 2x as much, depending on how many dumplings you're cooking). Cook the gnocchi in the water Add the beef stew Heat through If the stew's a little too ...


3

You want to squeeze out as much of the water from the carrots and oven dry the potatoes.To make them firmer for frying you could add some panko/homemade breadcrumbs. For simmering add a small amount of flour to the mix.


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