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Gulasch: A hearty beef stew with onions, paprika, and various spices, often served with bread or dumplings.

Introduction: What is Gulasch?

Gulasch is a traditional Hungarian dish that has been enjoyed for centuries. It is a hearty beef stew that is loaded with onions, paprika, and various spices, which give it a unique and irresistible flavor. The dish is typically served with bread or dumplings and is a perfect meal for colder days.

Gulasch has a rich history that dates back to the 9th century when Hungarian shepherds started making the dish to keep themselves warm during the harsh winters. Over time, the dish became so popular that it spread throughout Europe, and today it is a staple in many households across the continent.

Ingredients and Preparation of Gulasch

Gulasch is a simple dish that can be made with just a few ingredients. The key ingredients include beef, onions, paprika, and various spices. To prepare the dish, the beef is first seared in a pot until it is browned on all sides. The onions are then added and cooked until they are translucent. The paprika and spices are added next, along with enough water or beef broth to cover the meat. The dish is then simmered for several hours until the beef is tender and the flavors have melded together.

There are many variations of gulasch, and some recipes call for additional ingredients such as potatoes, carrots, or tomatoes. Some recipes also call for the addition of sour cream or vinegar to give the dish a tangy flavor. Regardless of the recipe, gulasch is a dish that is sure to warm you up on a cold day.

Serving and Variations of Gulasch

Gulasch is traditionally served with bread or dumplings, which are perfect for soaking up the flavorful broth. However, some people also like to serve the dish with rice or noodles. Gulasch is a versatile dish that can be served for lunch or dinner and is perfect for feeding a crowd.

There are many variations of gulasch, and each one has its own unique flavor profile. Some recipes are spicier than others, while some are milder. Some recipes call for the addition of beer or wine, which can give the dish a rich and complex flavor. Regardless of the recipe, gulasch is a dish that is sure to satisfy your taste buds.

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Grandma’s Steamed Dumplings Housewife Style

Steamed dumplings, poured over with a fine vanilla sauce or with lukewarm baked fruit, are always a welcome lunch for children and also relieve the burden on the wallet

Ingredients for 4 persons

  • 250 g flour
  • 1/8l lukewarm milk
  • 20g yeast
  • 50g soft margarine
  • 1 egg
  • 1 pinch of salt
  • 1 pinch of sugar

For baking:

  • 1 tablespoon margarine
  • salt, sugar

Preparation of grandma’s old dumplings

Mix all the ingredients together to form a dough that is not too firm, cover, and leave to rise in a warm place for 20 minutes. Form dumplings from the yeast dough and let them rise on a floured surface under a cloth for another 20 minutes. Now pour 1cm of water into a frying pan with a tight-fitting lid and bring this to the boil with 1 tablespoon of margarine and a pinch of sugar and salt. Put the risen steamed dumplings in and immediately close the lid. The steamed dumplings are ready when they are sizzling in the roaster, i.e. when the water has completely evaporated. Now the lid must be removed quickly so that no drops of water fall on the dumplings.

Useful additional knowledge steamed dumplings

Never heat the milk above 40° C, otherwise, the yeast fungi will no longer multiply.
A roaster with a glass lid is practical. So you can always see whether the water has already evaporated.

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Italian Vegetable Soup with Cheese Dumplings

been at work long? And then stand by the stove for a long time to conjure up a delicious meal on the table? Not with this great soup. Not only is it easy to prepare, but it’s also quick, has very few calories, and costs next to nothing.

Ingredients for 4 persons

For the cheese dumplings

  • 30g Parmesan
  • 100 g potato dumpling dough half and half
  • 2 teaspoons frozen basil
  • Salt

For the soup

  • 1 tbsp oil
  • ½ pack of frozen garlic – duo (iglo)
  • 1 tbsp tomato paste
  • 400 g frozen pan-fried vegetables Italian (Iglo)
  • 2 tsp vegetable broth
  • 2 tbsp pine nuts

Preparation

  1. Finely grate the parmesan. Mix with dumpling dough, basil, and ¼ liter of water. Leave to swell for about 10 minutes.
  2. Roll small dumplings out of the dough with moistened hands and leave to steep in slightly boiling salted water for 7-10 minutes.
  3. Heat the oil in a saucepan and sauté the garlic in it. Stir in the tomato paste. Add the frozen pan-fried vegetables, 1 liter of water, and broth, bring to a boil and simmer for 6-7 minutes. Season with salt and pepper.
  4. Roast the pine nuts without fat until golden brown. Drain the dumplings and serve them in the soup. Sprinkle with the pine nuts and serve. Good Appetite.

Useful additional knowledge

I have an extra tip for lazybones. If your day has been so tough that even rolling dumplings are too exhausting, I can recommend ready-made gnocchi. These are also a delicious addition to the soup. The pre-cooked ones from the refrigerated section are unbeatably quick to prepare. Simply put in boiling water for 2 minutes, drain and you’re done.

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Clear Oxtail Soup with Marrow Dumplings and Risotto

Recipe for a clear oxtail soup with marrow dumplings and risotto as a refinement. Enjoy this traditional recipe.

Ingredients

  • 1 cup parboiled rice
  • 10 homemade dumplings
  • 600 ml clear oxtail soup with meat
  • 1 cup bouillon vegetable broth
  • pepper and salt
  • 1 bunch of parsley
  • 2 lovage branches

Preparation of oxtail soup

How to prepare a clear oxtail soup with marrow dumplings and risotto:

  1. Cook the risotto in boiling salted water for about 20 minutes and then drain through a sieve. By the way, the deep-frozen marrow dumplings in something place boiling water and let it cook on a very low flame for about ten minutes, but not cooking. Chop the parsley and the lovage separately.
  2. Heat the broth with the meat, and the bouillon vegetables with the lovage Add and simmer gently for about 6 minutes.
  3. Lift the finished marrow dumplings into the oxtail soup with a slotted spoon and add the parsley, season to taste, and arrange on soup plates. It is better to serve the risotto separately – so everyone at the table can serve themselves serve.

Ingredients marrow dumplings

  • 40 gr of bovine bone marrow
  • 1/2 roll from the day before
  • 3 sprigs of parsley finely chopped
  • 1 egg
  • 40 grams of breadcrumbs
  • salt and pepper (from the grinder)
  • nutmeg (freshly grated)
  • 600 ml meat broth

The preparation of the marrow dumplings

  1. Soak half a roll from the previous weekday in a warmed water bath and express thoroughly again; separate the bone marrow from the bone and very finely chop
  2. Render the pulp in a frying pan over low heat until it is runny and then stir until foamy (like butter), add the squeezed bread roll in flakes, and add the egg, parsley, breadcrumbs, nutmeg, pepper, and salt.
  3. Then work everything together into a smooth dumpling dough, around the whole thing leave to cool in the fridge for an hour. Form small dumplings from the dough and simmer in boiling hot broth to cook for about 10 minutes. However, do not let it boil, as there is a risk of it falling apart!
  4. Pour the broth with the dumplings into preheated soup bowls and add something Serve sprinkled with freshly chopped parsley.
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Freeze Bread Dumplings: Here’s How

Freezing bread dumplings is a great way to avoid food waste or to stock up. In this article we will show you step by step how to freeze bread dumplings and then use them.

Bread dumplings are very easy and uncomplicated to freeze. Not only do you avoid waste if you have cooked too much, you also have a tasty and home-cooked side dish at hand when you need something quick.

Freeze bread dumplings: This is how it works

If you want to freeze bread dumplings, you should cook them first. If you cook the dumplings before freezing them, they will have a nicer shape and be easier to prepare and use.

Proceed as follows so that you can use the bread dumplings individually:

Place the cooked bread dumplings loosely on a tray or in a casserole dish and let them cool completely. Attention: The dumplings must not touch each other, otherwise they will freeze to each other.
Place the tray with the completely cooled bread dumplings in the freezer for at least an hour.
Then, remove the dumplings from the freezer and place them in a reusable glass or plastic freezer container.
Deep-frozen bread dumplings can be kept for up to four months in an airtight deep-freeze container.
Pre-freezing the dumplings on a tray will prevent them from freezing together. This allows you to remove them individually from the freezer and use them.

How to use frozen bread dumplings

You don’t need to thaw frozen bread dumplings before using them. They are therefore an uncomplicated side dish when time is of the essence.

Tip: Freezing bread dumplings is particularly advantageous for single households because you can remove the dumplings individually. In this way you can cook a larger quantity as meal prepping and then have bread dumplings in stock for many weeks.

How to prepare frozen bread dumplings:

Bring a pot of salted water to a boil.
Remove the desired amount of bread dumplings from the freezer.
Add the still frozen dumplings to the boiling water.
Let the bread dumplings simmer in hot water at the lowest temperature for about 20 minutes. Attention: The water should only boil and not boil, otherwise the dumplings will fall apart.
Serve the dumplings as usual.
Alternative preparation options:

Frozen dumplings can also be prepared very well over steam with a sieve insert in the pot or with a steam cooker.

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Cooking Tips

Safe Recipe for Semolina Dumplings

Semolina dumplings should not fall apart during cooking and should not form a hard lump on the inside. Perfect semolina dumplings should be nice and fluffy. Semolina dumplings are very easy if you follow a few tips.

Ingredients

Semolina dumplings can be made with fat (butter) or without. There is not much difference in taste. Anyone who pays attention to their slim figure can certainly do without butter. Basically, you take about 60 g of semolina for one egg, a small piece of soft butter, salt, and nutmeg. Also read the sure-fire, fat-free recipe on Cooking & Kitchen Original Semolina Dumpling Soup. Simply stir the ingredients together with a spoon. The dough should not be too thin, but not too firm either. Let the mass swell and infuse for a while.

Preparation

Set up a wide pot with 1 liter of water. Lightly salt the water. When the water boils, the dough has already set and become firmer. For boiling, the water should only boil slightly. Form dumplings with two small spoons. Always push the mass with one spoon onto the other. Slide slowly into the water.

If the dumplings stick to the bottom, nudge them lightly with a spoon to loosen them. As soon as the semolina dumplings float to the top, take a close look at the water. Then free the water from the floating gravel. Add the vegetable stock cube and bring it to a boil.

Put the dumplings back into the soup and let them simmer. At least 20 minutes or until the dumplings are as firm as you want them to be. There are also people who only like dumplings if there is still a core inside. As soon as you have made the semolina dumplings a few times, you no longer have to strain the water or you know exactly how long the dumplings have to steep.

Different types of semolina

Every semolina behaves differently and if the semolina dumplings don’t get soft even after a long steep, you don’t have to throw the soup away. The dumplings can also be left in the cold soup overnight and they are usually perfect the next day. Some types of semolina taste better in soup (soup cooking), while others are good for sweet and savory main courses (semolina recipes).

Conclusion

Anyone who can prepare fluffy semolina dumplings can also cook any other type of dumpling. Cooking & Kitchen wishes you a lot of fun trying out the recipes (make dumplings yourself). The spinach and sage dumplings come without any meat at all and are prepared on the basis of potato dough.

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Clear View for Serviette Dumplings

They go well with goulash, and martini goose and, as roasted dumplings with eggs, are a popular dish not just for children: tender serviette dumplings. They are particularly good for soaking up creamy sauces and gravy. The recipe is usually passed on from generation to generation in families. But the preparation is changing.

The question

Can you also prepare serviette dumplings in cling film?

The short answer

Yes, you can. To do this, place the dumpling mass on a piece of cling film or roasting film, shape it and then tie the film with a knot or kitchen twine. For this type of preparation, the dough should be a little softer, since no moisture (cooking water) can get in from the outside.

And now the but…

But… are they still serviette dumplings? For the proponents of the traditional method, there is no question about it: the dough mass is placed in a fresh tea towel or in a clean cloth serviette that has been briefly and thoroughly soaked and squeezed out well. It is best to form the mass with wet hands as evenly thick as possible, wrap it in the tea towel, tie the ends with kitchen twine – and then put it in the boiling water.

Alternative suggestions

Gauze bandages made of cotton (pharmacy) or (new, of course!) cloth diapers are good alternatives to cling film, roasting film, and serviettes or tea towels. If you want exactly the same serviette dumplings, you can also use artificial casings for making sausages and fill them with the dumpling mixture using a piping bag without a nozzle.

You should avoid preparing it in aluminum foil. Not only with the serviette dumplings, but in general. The answer to the question “How dangerous is aluminum foil really?”.

Sweet serviette dumplings with curd cheese

We have the best dumpling recipes for your dumpling day!

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Freeze Dumplings – Here’s How!

Fruit dumplings are simply delicious! We would love to have plum, apricot, or strawberry dumplings all year round. The good news: Sweet dumplings made from potato or curd dough can also be frozen wonderfully. We’ll tell you the best way to do it.

Freeze and finish dumplings properly

Place the dumplings at a distance from each other on a baking sheet and pre-freeze them so that they don’t stick together, then simply place in portions in cans or freezer bags and freeze.

To finish, place the dumplings, not thawed, in the boiling, lightly sugared water, allow them to rise, and allow them to steep for 15-18 minutes.

Meanwhile, prepare the butter crumbs.
Lift the dumplings out of the water, drain, roll in the buttered crumbs, and serve sprinkled with icing sugar.

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Wild Garlic Dumplings: A Recipe for Fresh Wild Garlic and Old Rolls

Wild garlic dumplings are a hearty, vegan dish that you can easily prepare yourself in spring. You can find out here what you need apart from fresh wild garlic.

Wild garlic dumplings or dumplings in general are a dish from southern German and Austrian cuisine. The round treat traditionally consists mainly of old rolls, eggs, milk and wild garlic. But it’s also easy vegan. You can serve them with a side salad or eat them with a sauce.

You can pick wild garlic yourself in many forests in Germany in March and April. It is important that you are able to recognize wild garlic and do not confuse it with the poisonous lily of the valley – these look very similar to wild garlic.

Important: Buy the ingredients for the dumplings with an organic seal. This is how you avoid chemical-synthetic pesticides.

Wild garlic dumplings: recipe with step-by-step instructions

Ingredients:

400 gilte rolls, cut into cubes
2 small onions
6 tbsp vegan butter
225 ml plant drink
4 tsp locust bean gum
200 g fresh wild garlic
salt, pepper and nutmeg
possibly some flour or breadcrumbs

Directions:

Place the bun cubes in a bowl.
Peel and chop the onions.
Heat two tablespoons of the vegan butter in a pan or saucepan and sauté the onion pieces in it until translucent.
Add the sautéed onion to the bun cubes.
Then add the plant-based milk and the locust bean gum and mix everything together roughly with your hands or a wooden spoon. Let it swell for half an hour.
In the meantime, wash the wild garlic, chop it up and mix it into the bread roll mixture.
Season the dumpling dough with salt, pepper and nutmeg. If it is too soft or runny, you can add some flour or breadcrumbs and knead it in.
Bring salted water to a boil in a large saucepan.
Use your hands to form round dumplings from the dough and add them one by one to the boiling salted water. Turn the heat down and let it steep for about 15 minutes.
Lift the dumplings out of the water and let them drain.

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