When I was in Bavaria they had some called Finger Noodle that sounds like the same thing. I think I'm going to have to make dumplings now for supper!!!! -- Kevin Rupp 2301 Canal Blvd Hays, Ks. 67601 krupp@ruraltel.net www.volgagerman.net volgagerman@ruraltel.net www.germansfromrussia.net > From: Rosemary Larson <larso260@tc.umn.edu> > Organization: University of Minnesota > Reply-To: Rosemary Larson <larso260@tc.umn.edu> > Date: Sat, 18 Aug 2007 11:01:57 -0500 > To: <GER-VOLGA@rootsweb.com> > Subject: Re: [GV] Dumplings > > Hi, > > I make a slight variation in the dumpling ingredients. I put in some butter > to lighten the dumplings. > > There was a good restaurant in New Prague, MN that served among other fine > delicacies--dumplings that were about 4 inches long and about 1 inch in > diameter. They called them "Bohemian Bullets." I think they were more > like "Belly Sinkers" because they were so heavy. > > Have a good day. > Rosemary Larson > An Ellis Countian living in Minnesota > > > ----- Original Message ----- > From: "Becky Jamison" <rjamison@bresnan.net> > To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; > <GER-VOLGA-L-request@rootsweb.com> > Sent: Saturday, August 18, 2007 10:43 AM > Subject: Re: [GV] Dumplings > > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made > both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: >> I have had a number of requests for this and finally getting this out: >> >> Dumplings >> Two cups of flour, three eggs, salt, and a little water. Mix everything >> together when adding the water just add enough to make the dough a a firm >> moist batter. The dough should be stiff enough to use a tsp to spoon out. >> Get a large kettle half full of water. When water is boiling begin to >> spoon >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The >> first >> time I made this my dumplings were huge!) After all dumplings are in >> quarter about two potatoes and put into pot. While this is cooking dice >> up >> a yellow or white onion and place into a small skillet with a stick of >> butter and let cook until onions are translucent. When potatoes are >> done >> drain and place back into pot. Add the onions and butter and cook/fried >> until desired. I like to eat these with a can of pork n beans. A very >> cheap meal. We have this a lot during lent on Fridays. >> >> (Some people add baking powder, some add milk. There are different >> variations to this recipe.) >> >> Cheese Sacks >> I small containor of Dry Curd Cottage cheese. (Do not use the regular >> cottage cheese that contains the way) >> 1 whole egg >> Chopped scallons >> Pepper and salt >> >> Mix together in a stiff mixture the above ingredients. Set aside. Make >> noodle dough. (pretty much the same recipes as above less the water) >> Roll >> out the dough and cut into squares. Add mixture to each square and pinch >> them shut. One trick it to use egg yolks smeard along the edge of the >> square to help seal the edges. Gently place them into boling water and >> boil >> for about 20 minutes. Some sacks may open in the water. While this is >> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >> onion and let them fry together into a small skillted. You may also take >> a >> slice of bread and cut into small squares and place into the butter to >> soak >> up and fry. After the cheese sacks are complete pour the fried breads >> squares/onions and butter over the cheese sacks and enjoy! >> >> Of course there are variations to this recipe as well. We sometimes used >> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >> with a little sugar and pour over the cheese sacks. >> >> >> Kevin Rupp >> >> >> >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the >> quotes >> in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Hello - yes, we had "finder noodle and sauerkraut" This was browned together after they were cooked together and drained. Makes my mouth water just to think of it today. Thelma Mills On 8/18/07, Kevin Rupp <krupp@ruraltel.net> wrote: > > When I was in Bavaria they had some called Finger Noodle that sounds like > the same thing. > > I think I'm going to have to make dumplings now for supper!!!! > > > -- > > Kevin Rupp > 2301 Canal Blvd > Hays, Ks. 67601 > krupp@ruraltel.net > www.volgagerman.net > volgagerman@ruraltel.net > www.germansfromrussia.net > > > > > > > > > > From: Rosemary Larson <larso260@tc.umn.edu> > > Organization: University of Minnesota > > Reply-To: Rosemary Larson <larso260@tc.umn.edu> > > Date: Sat, 18 Aug 2007 11:01:57 -0500 > > To: <GER-VOLGA@rootsweb.com> > > Subject: Re: [GV] Dumplings > > > > Hi, > > > > I make a slight variation in the dumpling ingredients. I put in some > butter > > to lighten the dumplings. > > > > There was a good restaurant in New Prague, MN that served among other > fine > > delicacies--dumplings that were about 4 inches long and about 1 inch in > > diameter. They called them "Bohemian Bullets." I think they were > more > > like "Belly Sinkers" because they were so heavy. > > > > Have a good day. > > Rosemary Larson > > An Ellis Countian living in Minnesota > > > > > > ----- Original Message ----- > > From: "Becky Jamison" <rjamison@bresnan.net> > > To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; > > <GER-VOLGA-L-request@rootsweb.com> > > Sent: Saturday, August 18, 2007 10:43 AM > > Subject: Re: [GV] Dumplings > > > > > > Kevin, does that ever bring back wonderful memories! My grandmother > (Mollie > > Koleber Margheim) made these just as you described, But the dumplings > were > > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've > made > > both > > recipes quite a lot but they never turn out just like Grandma's! Thanks > for > > sharing! > > Becky Margheim Jamison > > Canon City, CO > > > > > > On Sat, 18 Aug 2007 08:23:02 -0500 > > Kevin Rupp <krupp@ruraltel.net> wrote: > >> I have had a number of requests for this and finally getting this out: > >> > >> Dumplings > >> Two cups of flour, three eggs, salt, and a little water. Mix > everything > >> together when adding the water just add enough to make the dough a a > firm > >> moist batter. The dough should be stiff enough to use a tsp to spoon > out. > >> Get a large kettle half full of water. When water is boiling begin to > >> spoon > >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The > >> first > >> time I made this my dumplings were huge!) After all dumplings are in > >> quarter about two potatoes and put into pot. While this is cooking > dice > >> up > >> a yellow or white onion and place into a small skillet with a stick of > >> butter and let cook until onions are translucent. When potatoes are > >> done > >> drain and place back into pot. Add the onions and butter and > cook/fried > >> until desired. I like to eat these with a can of pork n beans. A very > >> cheap meal. We have this a lot during lent on Fridays. > >> > >> (Some people add baking powder, some add milk. There are different > >> variations to this recipe.) > >> > >> Cheese Sacks > >> I small containor of Dry Curd Cottage cheese. (Do not use the regular > >> cottage cheese that contains the way) > >> 1 whole egg > >> Chopped scallons > >> Pepper and salt > >> > >> Mix together in a stiff mixture the above ingredients. Set > aside. Make > >> noodle dough. (pretty much the same recipes as above less the water) > >> Roll > >> out the dough and cut into squares. Add mixture to each square and > pinch > >> them shut. One trick it to use egg yolks smeard along the edge of the > >> square to help seal the edges. Gently place them into boling water and > >> boil > >> for about 20 minutes. Some sacks may open in the water. While this is > >> boiling make your ³Schmeltz². Take a stick of butter and a finely > chopped > >> onion and let them fry together into a small skillted. You may also > take > >> a > >> slice of bread and cut into small squares and place into the butter to > >> soak > >> up and fry. After the cheese sacks are complete pour the fried breads > >> squares/onions and butter over the cheese sacks and enjoy! > >> > >> Of course there are variations to this recipe as well. We sometimes > used > >> Schwazenberan instead of cheese or you may also add the Schwazenberan, > mix > >> with a little sugar and pour over the cheese sacks. > >> > >> > >> Kevin Rupp > >> > >> > >> > >> > >> > >> > >> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > >> quotes > >> in the subject and the body of the message > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes > > in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > -- http://www.mariental-louis.com/