Dumplings
From the Kitchen of: Uncle Frank & Uncle Joe Reihel
Equipment: Large, heavy boiling pot that has it's own colander, another colander, Very Large bowl, spatulas
To start, fill pot to just below the top row of holes in the colander, add 3/4 tsp salt, and on stove on high
Mix together the dry ingredients & set aside.
In a large glass bowl w/ pour spout, hand-beat eggs. Pour in the water...Slowly add dry mix to egg mixture, stirring constantly. While stirring in the flour mixture, watch for a sticky but stirrable texture, use all of the flour mixture.
!!BATTER NEEDS TO BE VERY STICKY AND BARELY STIRRABLE to yield plump, unsoggy dumplings!
Fill spaetzel maker*, cook in boiling salt water, about 2 minutes, stirring frequently, (watch for possible boil-over, reduce heat slightly, if nec).
Carefully remove the metal colander from the boiling water & pour dumplings into another colander & Carefully replace the metal colander & bring back to boil. With a rubber spatula, gently stir cooked dumpling to remove excess water & turn into a large bowl (using spatula to lightly mix in with previously cooked dumplings) Leave the bowl uncovered.
**FOR EASIEST CLEAN-UP!!! - Get your cooking tools, pot, etc... into HOT,SOAPY water ASAP after cooking the last batch :-)
Make 2 batches of 6 eggs each for 14-20 people CLEAN pot/utensils between batches. Allow couple hours for all of this :) (fills my very large cut-glass bowl to the rim) 3 egg recipe serves about 2-3 people
Serve w/ Chicken Paprikas
*If no spaetzel maker or dumpling maker: Place about 1/2 cup batter onto a corner of a small cutting board & use the back of a tsp to push small portions of batter into boiling salt water.)
Last Modified: December 25, 2022