ISO: ISO: Recipe/Technique for Good, tender hand-made noodles/dumplings. . .

[mistral]

Made noodles once for my husband--he said his were better, even though I would not know as he has never made them for me! My noodles were tough, I will admit; I think I kneaded the dough too much. I want some tender noodles that I can make thick or thin as I wish.

I need a recipe for noodles (sometimes called dumplings in some parts of the country), preferable egg noodles. I have canned up a BUNCH of pork, beef and chicken and want good, tender noodles with them, perhaps to cook the noodles in the broth from the meats especially.

And how do you tell that a thick noodle or dumpling is done? Do they float?

Anyone got any good tips, recipes or instructions?

Come on, give me ten lashes with a wet noodle (recipe)!

 

[music-city-missy]

MIL's egg noodles

1 egg
1 tsp salt
3/4 cup flour (approximately)

Just beat your egg, add the salt and stir in the flour until you get a dough that is stiff and not too sticky. I don't really knead them. Cover the bowl and let rest at least 30 minutes - this is one of the keys. I like to divide into two pieces and roll out on a floured countertop but I have also put them through the pasta machine.

I roll them all different thicknesses, widths and ways - some untraditional (the multiblade rolling herb mincers make some pretty nice noodles!).

After I cut them, if I didn't coat them well with flour to cut (rolling up and cutting requires a lot of flour to keep them from sticking) then I toss them with a good bit of flour and again I let them rest and dry a little.

To cook, I drop in boiling broth or whatever and they will float but if you cut the noodles a little thick, this doesn't really mean they are as done as you might like them to be. I taste them but also know that I like some tooth to mine, DH does not. The longer they cook, even if they seem a little tough, the more tender they will be.

My grandmother's dumplings

1 egg mixed with enough ice water to make one cup
Flour

Make a well in the center of a bowl of flour and pour the liquid in. Using your fingers, start working the flour into the water 'squishing' it between your fingers until you have a nice dough that it not too sticky. Cover and let rest at least half an hour.

Divide dough into four pieces. Roll on floured countertop until it is as thin as you can get it - probably about 1/8" thick. Cut into thick strips. Drape the strip over your hand and wrist and take it to the pot of boiling broth. Tear off pieces and drop them into the broth being sure to use a spoon to push them down as you keep adding them. Cook for probably 5 minutes at least before serving.

 

[olga_d_ont]

Recipe: Ukrainian Egg Noodles & Ukrainian Dumplings Link

Ukrainian LOKSHYNA (egg noodles) and Recipes.

Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.

1 egg
1 tablespoon water
1 cup flour
1/4 teaspoon salt

Beat the egg slightly and combine with the remaining ingredients to make a stiff dough. Knead on a lightly floured board until the dough is smooth. Cover and let it stand for 30 minutes. Roll to almost paper-thinness and allow it to dry partially. Turn the dough over in order to dry the other side slightly. It must neither be sticky nor dry and brittle. Fold into a roll or cut into 3 inch strips. Stack the strips on top of each other. Cut the roll or the strips crosswise into fine shreds. Separate the shreds by tossing them lightly with the fingers. Spread them out to dry. The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use. When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes. The cooking period will depend on the size of the noodles. Strain over a colander or sieve, and then rinse with cold water to prevent sticking. Use as desired.

BROAD OR SQUARE LOKSHNA:

Follow the preceding recipe for Lokshyna. Cut the dough into broad shreds or tiny squares. These may be used in various lokshyna dishes.

LOKSHYNA WITH COTTAGE CHEESE:

Here is a nutritious dish which is very simple to make. Prepare a desired amount of lokshyna. Cook as directed. Drain, but do not rinse the lokshyna with cold water. Add some melted butter or bacon fat and mix lightly. Mix in some fresh cottage cheese and season to taste with salt. Top with chopped crisp bacon or salt pork. Keep it hot until ready to serve.

LOKSHYNA WITH EGGS:

Follow the preceding recipe, but instead of the cheese use lightly beaten eggs. To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg. Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt. Cook and stir as for scrambled eggs. Serve immediately.

BAKED LOKSHYNA WITH COTTAGE CHEESEnoodle and cheese casserole)

1 1/2 cups uncooked noodles
4 slices bacon, chopped
1 egg, slightly beaten
2 tablespoons thick cream
1 cup cottage cheese
Salt
1/4 cup buttered bread crumbs

Cook the noodles as directed in the recipe for Lokshyna. Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles. Sprinkle lightly with salt and mix well. Combine the egg with the cream and cottage cheese. Season to taste with salt. Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F.) for about 40 minutes. Serve as a main dish with a vegetable salad.

LOKSHYNA AND HAM: (Noodle and ham casserole)

Any leftover meat or mushrooms may be used in this dish.

1 1/2 cups uncooked noodles
1 tablespoon butter
3/4 cup ground ham
1/4 cup or more grated cheese
1 egg, slightly beaten
1/4 cup thin cream
1/2 tsp. salt
1/4 cup buttered bread crumbs

Cook the noodles as directed in the recipe for Lokshyna. Mix the drained noodles with the melted butter. Mix in the ham and cheese. Combine the egg, cream, and salt, and add to the mixture. If the ham is very salty, reduce the salt or omit it. Spoon into a buttered baking dish and top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.

LOKSHYNA RING:

2 cups cooked egg noodles
2 tablespoons melted butter
1/4 cup grated cheese
3 eggs, separated
1/4 teaspoon salt
1/2 cup cream

Combine the egg noodles with the butter and cheese. Beat the egg whites with the salt until stiff and set them aside. Beat the egg yolks, mix in the cream, and add to the noodle mixture. Fold in the beaten whites. Spoon into a well-buttered ring mold. Set the mold in a pan of hot water and bake in a moderate oven (350 degrees F.) for about 45 minutes, or until the mixture is set. Unmold carefully onto a large platter, and then fill the center with creamed chicken or creamed vegetables.

LOKSHYNA AND SPINACH CASSEROLE:

2 cups cooked egg noodles
1 tablespoon melted butter
1/4 cup grated cheese
1/4 teaspoon salt
2 cups cooked spinach
1/2 small onion, chopped
2 tablespoons butter
Salt and pepper
1/4 cup buttered bread crumbs.

Combine the cooked noodles with the butter, cheese, and salt. Squeeze the spinach dry and then chop it. Cook the onion in the butter until tender. Add the spinach. Season to taste with salt and pepper. Arrange the noodles and spinach in alternate layers in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F.) for about 35 minutes. Serve this dish garnished with hard cooked eggs.

FRIED COOKED LOKSHYNA:

Cook the egg noodles, drain, rinse with cold water, and drain again. Spread them in a thin layer on a platter and chill thoroughly in the refrigerator. Separate the strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F.)until the noodles are a delicate brown color. Remove and drain on absorbent paper. Sprinkle the noodles with salt and keep them warm. Serve as an accompaniment to meat, or use as a topping for creamed dishes.

FRIED LOKSHYNA:

Noodles prepared by the following method will be regarded as a rare treat by the family and guests. They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.

Prepare the noodle dough, but do not dry it. Cut the rolled dough into 3 inch strips. Shred each strip individually and toss the shreds lightly to separate the strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color. Drain on absorbent paper. Serve as desired.

Traditional Ukrainian Cookery

Link to Czech Dumplings

http://www.ukrainianclassickitchen.ca/YaBB.pl?num=1247795158

http://www.ukrainianclassickitchen.ca/YaBB.pl?num=1226943695