I love Chicken Paprikas with Spatzle (drop dumplings); however, every Spatzle recipe I've ever made turned out 'hard or doughy' in the center. Was looking through a library book that featured recipes from Kentucky. I saw a recipe for Layered Sauerkraut and 'Neffles'.; which are tiny dumplings. Well, this sounds interesting! I see there is an addition of baking powder to the dough (could this be the secret to fluffy drop dumplings)? So, just for the fun of it, I'm sharing this untried recipe.
NEFFLES
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil or solid vegetable shortening, melted
1 egg, slightly beaten
3/4 cup cold water
Mix all above ingredients together. Drop by teaspoonfuls into boiling water. Cook uncovered, over medium heat, for about 15 minutes. Drain and set aside for use with the recipe.
LAYERED SAUERKRAUT AND NEFFLES
Make the Neffles, as directed, drain and set aside.
For the full recipe:
4 slices bacon
2 large onions, peeled and thinly sliced
1 (32-ounce) bag sauerkraut, drained
Salt and pepper
Fry bacon in heavy skillet, until crisp. Remove, drain when cooled, crumble. Keep the bacon fat in the skillet. Saute the onions in the bacon fat until transparent.
In a saucepan, thoroughly heat the sauerkraut.
In a 13 x 9 x 2-inch glass baking dish, layer half the sauerkraut, then half the dumplings, half of the crumbled bacon and half of the onions. Repeat the layers, salt and pepper to taste.
Note: I found a second recipe; which was almost identical.
I was thinking (since) everything was layered in the baking dish, that it would be baked; not the case. Both said to layer everything, then serve immediately.
NEFFLES
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil or solid vegetable shortening, melted
1 egg, slightly beaten
3/4 cup cold water
Mix all above ingredients together. Drop by teaspoonfuls into boiling water. Cook uncovered, over medium heat, for about 15 minutes. Drain and set aside for use with the recipe.
LAYERED SAUERKRAUT AND NEFFLES
Make the Neffles, as directed, drain and set aside.
For the full recipe:
4 slices bacon
2 large onions, peeled and thinly sliced
1 (32-ounce) bag sauerkraut, drained
Salt and pepper
Fry bacon in heavy skillet, until crisp. Remove, drain when cooled, crumble. Keep the bacon fat in the skillet. Saute the onions in the bacon fat until transparent.
In a saucepan, thoroughly heat the sauerkraut.
In a 13 x 9 x 2-inch glass baking dish, layer half the sauerkraut, then half the dumplings, half of the crumbled bacon and half of the onions. Repeat the layers, salt and pepper to taste.
Note: I found a second recipe; which was almost identical.
I was thinking (since) everything was layered in the baking dish, that it would be baked; not the case. Both said to layer everything, then serve immediately.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Creamy Yellow Squash and Corn Casserole (using eggs, cottage cheese and Cheddar)
- Almond Baby Carrots (using Amaretto or almond extract, microwave)
- Pasticcio Di Vedura (eggplant, peppers, and tomato casserole)
- Veggie Casserole (squash, potatoes, carrots, mushrooms and tomato)
- Pepper and Tomato Saute (1982)
- Scalloped Squash/Eggplant
- Sweet and Sour Peppers and Eggplant (Singaporean)
- Skillet Fried Corn (1982)
- Saag Paneer (Spinach with Fresh Indian cheese)
- Glazed Root Vegetables (Presto Pressure Cooker Manual, 2006)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute