Dumplings

[lvdkeyes]

I had a recipe for dumplings that came from a set of Time-Life cookbooks. It was for tomato soup with dumplings. I remember it had 3 eggs, flour, and salt, but I don't remember the rest of the ingredients. I have searched the net, but cannot find this recipe. The dumplings came out sort of like very light matzo balls. Can anyone help me?

[Kitchen Witch]

I have a Jewish recipe for dumplings which is quite old:

Soak 6 crackers in water; then press dry.

Fry 1 chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done.

Serve hot with melted butter poured over them, and garnish with parsley.


also - another Jewish dumpling recipe -

BAKING POWDER DUMPLINGS
Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of baking powder, stir in scant one-half cup of milk or water and mix to a smooth batter. Drop one teaspoonful at a time in the boiling soup; cover kettle, let boil five minutes and serve at once.


(btw - were you looking for a tomato dumpling recipe?)
1 cup flour
1/2 tsp salt
1-1/2 tsp baking powder
1/2 tsp dry mustard
1/2 cup tomato juice


Sift flour with salt, baking powder and mustard. Gradually stir in the tomato juice. Drop by tablespoons atop bubbling stew or boiling stock; cover. Cook without lifting the lid for 15 minutes.

Makes 12 dumplings.


I've got tons of dumpling recipes from just about every culture - let me know how close I came.

[Kitchen Witch]

Tomato Dumplings


1 quart tomatoes, chopped
1/2 cup chopped onions
1/4 cup butter
salt and pepper, to taste
1/2 cup brown sugar

Dumplings
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon cold butter
2/3 cup milk

In a medium skillet, saute onion in butter until tender. Add tomatoes, brown sugar, salt and pepper; cover and simmer for 20 minutes.

Combine flour, baking powder and salt, cut in butter. Mix in milk. Drop by tablespoons onto bubbling tomato mixture; cover and simmer for 15 minutes.

[lvdkeyes]

The recipe I was looking for was tomato soup with dumplings. I never made the tomato soup, just the dumplings. I remember it starts out by mixing 3 eggs into flour.

[Kitchen Witch]

I see - most of my recipes call for 1 or 2 eggs - I'll search deeper.

[lvdkeyes]

I had a set of 12-14 Time-Life cookbooks and it was in one of them, but, alas, when I moved to Thailand I couldn't bring all of my hundreds of cookbooks.

[Kitchen Witch]

Ouch! that had to hurt! I'd be lost without mine!

[lvdkeyes]

I still managed to bring about 100 of them. Although I would have loved to have them all, it just wasn't practical. I had to downsize from a house with a two car garage to a condo and space is at a premium. The internet is my saving grace.

[indiana anna]

You no doubt are talking about the same dumplings I use in potato soup.
I just mix 2 T. flour with l egg and stir, it will be wet, then drop by small amounts, probably about no more than 1/2 t. into bubbling soup one by one, they will increase in size but will not be big. Your directions sound just fine, almost same, just making more so use pan that will make room. It is worth a try, maybe first try with potato soup, which is easier than tomato I suppose, never made it.

[lvdkeyes]

Only flour and egg? I don't think this is what I am looking for. If that's all that was in the recipe I would have easily remembered it.