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Full Online Book HomeLearning KitchenBread - Dumplings Slicks
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Bread - Dumplings Slicks Post by :ranks Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3427

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Bread - Dumplings Slicks

1 cup chicken broth
2 cups all-purpose flour

Have chicken broth boiling. Dip off 1 cup of broth and slowly add to 2 cups all-purpose flour, stirring it into the flour with a fork. There is no need to add more flour.

Using a small amount of dough at a time, roll each piece as thin as pie crust (roll out on a floured surface just as you would for pie crust). Cut into small squares (approximately 1 1/2 to 2 inches) and drop into boiling broth (use all of the dough and have all the squares cut before dropping them into the broth).

When you are dropping them back into the broth, don't dump them in all at one time, but scatter them randomly a few at a time. This will help prevent them sticking together. Cover the pan with a lid. Gently shake the pan to separate the strips as they cook. Do not stir. Cook for 15 to 20 minutes, gently shaking pan several times during the cooking time.

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3 eggs 1/2 teaspoon salt 1/2 cup water 1 3/4 cup flour Mix thoroughly.Place the spaetzle maker over a pot of boiling water and let the dumplings drop directly into the water.

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6 to 8 c vegetable bouillon broth 1/2 c grated Parmesan cheese 1/2 c ricotta cheese (regular or low fat) 1/2 c flour 1 large egg, lightly beaten 2 tbsp fresh basil, parsley or cilantro, minced green onion tops, thinly sliced heat the broth in a large pot until simmering. In a medium bowl, combine the two types of cheese, flour, egg, and herb (your choice0 and stir until just smooth. scoop out about 1 tbsp of the mixture with a rounded spoon and with a second spoon, smoth top into a dumpling.