Recipe for Meat Dumplings


1/2 lb veal, pork or beef; ground
2 eggs; well beaten
2 tablespoon shortening; melted
1 tablespoon chives; chopped
2 tablespoon parsley; chopped
1 salt and pepper; to taste
2/3 cup bread crumbs; fine dry


Combine all ingredients and mix well. Shape into walnut-sized dumplings. Drop into a kettle of boiling salted water and cook, uncovered, until dumplings rise to the top. Makes about 22.

NOTES : The East Germans are devotees of dumplings, or knodel, which they make in seemingly endless variety. Some knodel are prepared with a yeast dough; others are made of flour or potatoes, and include such ingredients as bread cubes, cheese, meats, fish, semolina and fruits. Knodel may be either savory or sweet and are served in soups or stews, as accompaniments to meats, game, poultry or fish and as desserts. Following are typical kinds.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
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