Ingredients:
Dough
(Nudelteig)
3 cups AP flour
3 eggs
1/2 cup water approx
1/2 teaspoon salt
1 tablespoon oil
Cabbage Meat Filling
1/2 medium head cabbage Shredded ( about 8 cups give or take)
1 pound of hamburger or sausage meat
4-5 strips of bacon diced
1 diced onion
1 1/2 Tablespoon Ketchup
1 teaspoon Paprika or Chile powder
1 tablespoon Worchestershire sauce
Salt
Pepper
Garlic powder
1/4 cup oil
1/4 cup butter for frying
***If your pressed for time you can use a lot of prepared items as substitutes and it will be just fine.
A bag of ready made slaw, or you can even use a jar of Sauerkraut.
2 Tblsp dried minced onions in place of an minced onion
Lasagna noodles or lasagna dough sheets or even a bag of bread or pizza dough will work.
printer friendly Metric Conversion Chart
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Swissmar/ Borner
5 piece Mandoline
My Favorite Mandoline!
The simplicity of it along with it's durability using surgical metal blades and a great tool to hold
the cabbage or carrot, whatever you are slicing.
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Gather your ingredients for the noodle dough (Nudelteig) |
In a large mixing bowl place the flour and salt and mix well to combine. make a hole in the center and crack the 3 eggs in. Mix the eggs together with your hands .... |
...add the water and oil, then mix together with your hands... |
...till you have a nice dough ball that feels cohesive. Cover the dough and let it rest while you make the filling. |
Gather your seasoning ingredients for the filling, and dice the onions. |
Shred the cabbage. I use a mandolin, but a knife works well or food processor. Also you can use a bag of shredded cabbage slaw. |
Brown the bacon, then the meat and the onions, it may be good to use a bit if vegetable oil if you feel there is not enough fat in the pan to brown well. This happens if the meat is too lean. |
Add the cabbage and cook till softened. Then add the seasoning ingredients, simmer for approx. 5 minutes and turn off the heat. |
Place in a bowl or pan and let it cool. |
Divide the dough into 2 balls. Roll out the first dough ball on a smooth surface without flour underneath it. It has to grab the surface a bit and not slip so it rolls out. the extra flour is to sprinkle on top of the dough so it doesn't stick to the rolling pin. |
Roll out a large triangle about 18" by 24"... |
...and lay out half of the meat filling. |
Roll this up like your doing a batch of cinnamon rolls. |
I cut about 2 inch pieces. They are not going to rise like a bread dough. Repeat with the other dough ball. |
I added some oil and butter to a large frying pan and then turn the pan on low. Add the dumpling rolls until the pan is filled. Then turn up the heat a bit and brown to caramelize the bottom a bit. |
Ladle 2-3 cups of chicken or beef stock around the dumpling rolls.... |
....Simmer for 20-30 minutes covered. This makes such a sweet presentation with all the spirals, and it is easy to just simmer and serve. No transfering to another serving dish and the pan helps to hold the shape of the dumpling rolls. |
Add some chopped parsley and serve right out of the pan if you like.
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You can use the same filling for a meat pie turnover....
or a baked dumpling or Dampfnudel
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