POLISH DUMPLINGS FOR SOUP RECIPES
POLISH CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, CarbohydrateContent 53.1 g, CholesterolContent 223.7 mg, FatContent 34.4 g, FiberContent 2.3 g, ProteinContent 42.5 g, SaturatedFatContent 9.3 g, SodiumContent 1542.5 mg, SugarContent 1.2 g
POLISH PUMPKIN SOUP WITH DUMPLINGS RECIPE BY JULIE ROTHMAN ...
While just tad on the sweet side, this hearty and delicious soup will bring welcome warmth to the autumn table. For a beautiful presentation, garnish the soup with a few toasted pumpkin seeds, chopped herbs and a dollop of sour cream. For a vegan-friendly soup, swap the milk for coconut or almond milk.The pumpkin soup recipe is from the "Polish Cookbook" by Joanna Adamska-Koperska (Culinary Arts Institute, Melrose Park, Illinois, 1978). The recipe for traditional soup dumplings is from "The Art of Polish Cooking" by Alina Zeranska (Pelican, 1989). Both recipes were originally published in The Baltimore Sun.
Provided by THEDAILYMEAL.COM
Total Time 24 minutes59S
Prep Time 14 minutes59S
Cook Time 9 minutes59S
Yield 8
Number Of Ingredients 12
Steps:
- Step 1: In large saucepan, beat together 1 quart milk and 1 (15-ounce) can pumpkin puree. Stir in 1/2 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon pepper and 1/2 teaspoon salt. Bring just to a boil.
- Step 2: Add 2 tablespoons butter (if using). Stir in soup dumplings. Cook and stir 5 to 10 minutes, or until dumplings are heated through; do not boil.
- Step 1: In a bowl, mix 1 1/2 cups flour, 1 large egg, 3/4 cup water and a dash of salt. Beat with a spoon for 2 minutes.
- Step 2: Drop small portions of the dough into boiling water (or directly into soup) from a teaspoon. Cook uncovered until the dumplings float.
Nutrition Facts : ServingSize 1 serving, Calories 213 calories, SugarContent 8 g, FatContent 8 g, CarbohydrateContent 28 g, CholesterolContent 43 mg, FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 4 g, SodiumContent 231 mg, TransFatContent 0.1 g
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These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves. This recipe is from "Polish Classic Recipes" by Laura & Peter Zeranski, a fun book that updates the classics. Think tortellini when making these - these are not pierogi-sized dumplings. I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste. I saw these at the Polish deli - $10.99/lb - for that you can make this recipe several times!
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I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE.
I don't know where I got this recipe, my Great-GrandMother was Dutch German,
(German Dutch however it goes), so I belong to a German web site...it may have
come from their.
She was a Quaker....
She used to make these dumplings also, and passed it down...I
never ended up with her written recipe.
Although it a Polish recipe....the German and Polish have a lot of the same
recipes just may be named a little different.
She is the same Great-GrandMother that my 'Potato Candy' Recipe came from.
ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does.
These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe.
P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.
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Reviews 5
Category Potatoes
Cuisine Polish
From justapinch.com
Reviews 5
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