The recipe you quoted does not call for eggs to make dumplings. I assume you are referring to
POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings) I'm not sure why you would want to reduce the egg content to one. Personally, if it were me, I wouldn't...but that having been said, you probably could use one, but be certain to beat egg before adding to ingredients, and reduce bread crumb content accordingly. As for "is it enough to have the pot covered in dumplings"... that's a personal call you'll have to make if reducing egg and bread crumb content. If eggs are not a health issue, why not stick to the recipe, as is? Let us know how you make out, especially if you reduce egg content to one! I'm sure other members would be interested in your findings\suggestions. I hope this is of some help. Worst case scenario ... judge the final amount of ingredients using one egg (beaten), and if it is obvious the consistency is just not right, or enough volume, go to adding a second egg ( beaten as well ) and more bread crumbs. Have fun with your experiment!
B-man
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Originally Posted by Sophie
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Originally Posted by b-man
Kish 's Gurkensalat (Cucumber Salad)
If I make dumplings with stew, is 1 egg enough to have the pot covered in dumplings. I want my dumplings to taste more like pasta and be puffy.
Makes 4-6 servings
Ingredients:
4 medium cucumbers/ peeled and thinly sliced
4 green onions thinly sliced/ can use yellow onions minced
1/4 c. sour cream or mayonnaise / not salad dressing!
1 Tblsp. cider vinegar
Salt and pepper to taste
1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best!
Peel cucumbers and slice or grate thin (hand grater works good for this).
Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving.
B-man
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