The name of this dish has German roots. The word strudel refers to a roll of thin dough with a sweet filling. But they also designate the second dish, in which there are yeast dough rolls. In Altai and Kazakhstan, this dish is called German dumplings.

The uniqueness of the dish lies in the fact that it can be prepared as a second course and served as a first. In addition, German dumplings can help out the hostess if the family is suddenly left without bread. Today we will cook strudel for dinner for 6 people.

german dumplings recipe

Dish: Main course

Cooking time: 1 hour

Total time: 1 hour

Servings: 6 servings

Ingredients

Step by step recipe with photo

It is better to cook yeast dough yourself, remember that it is better to take pressed yeast, and it is advisable not to put sugar in the dough, carbohydrates are already enough.

How to cook Strudels (German dumplings)

Cut the meat into small pieces. In this case, trim the fat and chop finely. Separate and a few bones without meat and fat. Boil the broth from the bones. Cut the carrots into small cubes (chopping on a grater is acceptable). Onion cut into half rings. Cut potatoes into large slices.

In a cauldron, with a volume of 4 liters, heat the vegetable oil and lower the pieces of duck fat there. As soon as they are reddened, we lower the pieces of duck into the cauldron. Salt and pepper to taste. Fry the meat until half done. At this time, the dough is rolled into a layer and greased with sour cream.

We twist the layer into a roll and cut into portions. We leave the rolls for proofing.

Add carrots to the meat and fry for about 5 minutes. Avoid charring, otherwise the dish will look unattractive!

It's bow time. We also fry it for no more than 5 minutes. Put the potatoes in the cauldron and immediately rolls of dough. We do not lay them out tightly, but leave gaps. In addition, the upper tier should not reach the lid by at least 8-10 cm. After all, when cooking, the rolls increase greatly in size. We add water to the cauldron so that the water of the dumplings covers only 1/3. We wait for boiling and cook until cooked for 25 minutes.

At this time, we are preparing a snack of sauerkraut, apples, onions and butter. Such a simple salad will perfectly complement our dumplings.

Put the dumplings on the dish in the center, and around the potatoes and meat, sprinkle with herbs.

Serve with broth and cabbage appetizer.

German dumplings are ready. Bon Appetit.

Dumplings in German

I bring to your attention an interesting recipe for making German dumplings with potatoes and meat. Already intrigued? Keep this very simple recipe in mind.

INGREDIENTS

1. Strange as it may seem, the recipe for making dumplings in German begins with meat. It must be washed, dried and cut into small pieces. Pour some oil into a saucepan and heat up. Send the meat there and fry until golden brown.

2. Pour a little oil into a separate pan and send finely chopped onion there. Fry until transparent and add the carrots, peeled and cut into thin sticks (can be grated). Fry over medium heat until soft.

3. Wash the tomatoes, dry and cut into small cubes. Add to the pan with the vegetables and fry for another 5 minutes.

4. Transfer the fried vegetables to the meat. Salt and pepper to taste, adding your favorite spices if desired. Pour in some water and simmer over medium heat for 15 minutes.

5. In the meantime, peel the potatoes and cut into medium pieces. Add to the saucepan with the meat, simmer until tender.

6. Now it's time to start dumplings. Combine the egg with a pinch of salt, pour in the water and gradually add the flour. Knead the dough and roll it into a thin layer on a floured surface.

7. Put a couple of tablespoons of sour cream and spread a thin layer over the entire surface.

8. Gently roll up the dough layer with a roll.

9. So that German-style dumplings at home are not too large, you can cut the dough in the middle.

10. Cut the finished rolls into small pieces.

11. Send dumplings to the prepared meat with potatoes (if necessary, add water) and cook over medium heat for about 10 minutes.

12. Wash fresh greens, dry and chop. Pour greens and you can remove the dish from the fire. Here is such an unusual, but rather simple recipe for dumplings in German.

German dumplings. We're making soup.

• Needed for dumplings:
• 2 eggs
• 500 gr flour
• 1 tsp salt
• 250 ml sparkling mineral water
• 600-700 gr potatoes
• For soup:
• 4 small potatoes
• 1 carrot
• 1 onion
• greens to taste
• frying oil.

Cooking method

We always have a bone from the breast, so we almost always cook broths on it, if the broth is not made with meat, then just pour water and chop the peeled potatoes into small cubes, cook until half cooked.

In the meantime, we make frying in butter (vegetable), fry the onion until golden brown, add the markovka grated on a fine grater.

When the potatoes are ready, the turn comes for dumplings, put them in a boiling broth with a teaspoon.

When they float, put the frying, cook for another 10 minutes.

At the end, add finely chopped greens.

Boil mashed potatoes.

Beat eggs with salt, add mashed potatoes, mineral water and flour, mix, the mass turned out to be a little thicker than sour cream.

How to cook the German national dish Dumplings with potatoes - a recipe with step by step photos

German dumplings- something between traditional dumplings and zrazy. All because they cook such dumplings with a very satisfying filling and always with sour cream sauce.

We will prepare the dough for German-style dumplings from potatoes and flour with the addition of a chicken egg. Such potato dough will turn out to be very tender and will go well with the chosen filling.

Cooking German dumplings at home means diversifying the everyday menu in an interesting and unusual way. Although even for a festive table, such incredibly mouth-watering potato meatballs are perfect.

The dish is prepared very simply and quickly. Even if you have never tried to cook dumplings before, our step-by-step recipe for making them with a photo will help you figure it out quickly.

For the filling, we will use a mixture of fried smoked meat and champignons with leeks.

We will bring the sauce for German-style dumplings to the required density in a pan and make it from sour cream, milk and garlic. You can optionally add a wide variety of spices and seasonings to this dish, but, as practice has shown, salt and black pepper are enough.

Let's start cooking German dumplings stuffed with cream sauce.

Ingredients

Cooking steps

Let's prepare the dough for dumplings. To do this, thoroughly wash all the potatoes, peel, cut into large pieces if desired and cook in salted water until tender. After that, we drain the water from the potatoes, and pass the tubers themselves through a meat grinder or simply crush them. Mix mashed potatoes in a deep bowl with one chicken egg and the indicated amount of flour. Salt and pepper the ingredients to taste, mix them thoroughly.

We cut the selected smoked meat into small cubes and put it in a pan with vegetable oil heated in it, lightly fry. Crush the garlic cloves with the flat side of a knife, peel and chop very finely. Add garlic to the pan with the meat. We wash the mushrooms under running water, dry and cut into neat slices or small cubes. We also add them to the pan and mix thoroughly with the rest of the ingredients, fry the filling until the meat and mushrooms are ready.

Next, we will prepare a hearty sauce. Peel the carrots and rub on a coarse grater. We heat the pan with vegetable oil and lightly fry the grated carrots on it. We also send chopped leeks and garlic cloves pressed through a press into the pan. Pour the required amount of milk and sour cream into the pan, salt and pepper the sauce to taste, mix it thoroughly. Bring the liquid in the pan to a boil and the sauce thickens slightly, then turn off the heat.

Wet our hands in water and begin to form dumplings. Make a small ball out of a piece of potato dough, squeeze it so that you get an even and neat medium-sized tortilla. Put a teaspoon with a slide of the prepared filling in the center of the cake and close the edges of the dumplings. Form a ball again. Do these manipulations with all the potato dough and stuffing. Boil dumplings in lightly salted water for 3-4 minutes until they float. Put the finished potato meatballs with the filling in a plate and pour them with the still hot sauce. Serve the dish to the table only hot. German dumplings with potatoes are ready.

German dumplings

"German dumplings or struli"

So this dish has always been called in our family. His mother cooked for us for the holidays, and we

he was very much loved and expected. His mother was taught to cook by a German woman in the distant hungry times. And I decided to pamper my family with this dish.

In order to avoid disputes over the name of this dish, there are a lot of names, someone calls this dish “Club”, someone “Strudli”, someone “Struli”, in Belarus “Flowerbed”

The recipe of the dish is rooted in Germany, but I think that in Ukraine it was thoroughly corrected.

So we set the meat to boil, we love both the pulp and the bones. This dish can be prepared from any meat and poultry, as you like. The main thing in this dish is the process itself. We don't need much broth. For 0.5 kg of meat (I cooked from pork), one liter or a maximum of 1.5 liters of water is enough. I always dip the meat in boiling water, put one peeled onion, carrots, celery and boil the broth for about an hour.

During this time, I knead the dough: 1 glass of milk, a pinch of salt, 1 egg and flour as much as the dough takes, we don’t need very steep dough, it will be hard to roll into a thin layer. We knead the dough, let it stand, rest, and in the meantime, peel the potatoes and onions. Then we divide the dough into two parts and roll out a thin cake, sprinkle it with quite a lot of flour so that it does not stick to the table and grease it with melted butter (it’s delicious if you fry onion in oil until golden, finely chopped, but tasty without it), turn greased dough into a tight roll, do this with both pieces of dough and cut into small rolls of the same size.

As soon as the meat is cooked, put the potatoes cut into rings, making sure that the water slightly covers the potatoes. On top of the potatoes we spread the onion frying in butter, and then our dumplings, they are located on top, they are cooked almost for a couple.

If there is a lot of water (my husband doesn’t like too much water without broth), take more than enough, otherwise the taste of dumplings will not be so tasty. Close the lid tightly and, without opening, cook for 20 minutes. There is another version of this dish, my German friend taught me it. So we fried chicken meat in oil, then transferred it to a pan with a thick bottom, then sauerkraut was added to the meat, fried, and then boiling water or broth was added, and then laid out on top of sour dough dumplings (but greased the dough with vegetable oil and sprinkled with onions ) . It was also very, very tasty. Bon appetit!

Marina Buzaeva

The recipe for this dish has been in our family for a long time from my grandmother. I remember from childhood how my grandmother rolled out the dough, greased it with butter and folded it on cabbage. Tightly closed the lid and did not allow to open, so we waited when they were ready favorite dumplings. And then these "fatties" unwrapped, put pieces of meat and ate. My grandmother also called them footballs (with an emphasis on the first syllable, unfortunately, I don’t know why.

Dough:500g flour

300g milk (warm)

1 pack dry quick yeast (I take), but you can also 30 g raw

50 g butter

a little salt

cabbage(preferably pickled) stew with pieces of meat, you can add potatoes. The saucepan or brazier should be roomy.

Roll out the dough into a layer, grease with melted butter, cut into ribbons, roll each ribbon into a roll.

Place the rolls in a bowl cabbage and drizzle the rolls with oil. Then tightly close the lid and do not open for 30 minutes (during this time our dumplings will be ready) .

You can also use ready-made yeast dough (I sometimes do this when there is little time, but homemade dough is better.

I bring to your attention an interesting recipe for making German dumplings with potatoes and meat. Already intrigued? Keep this very simple recipe in mind.

Preparation description:

German-style dumplings at home are a complete hearty meal for the whole family. This recipe is different from the traditional one, but you should definitely try it to fall in love with it once and for all.

Ingredients:

• Meat - 500 grams
• Bulb - 2 Pieces
• Carrot - 1 piece
• Tomato - 1-2 Pieces
• Potatoes - 500 Grams
• Egg - 1 piece
• Water - 100 milliliters
• Flour - 200-250 Grams
• Sour cream - 100-150 grams
• Vegetable oil - 2 tbsp. spoons
• Salt - 1 pinch
• Pepper - 1 pinch
• Fresh herbs - 1 pinch

Servings: 8-10

How to cook "Dumplings in German"

1. Strange as it may seem, the recipe for making dumplings in German begins with meat. It must be washed, dried and cut into small pieces. Pour some oil into a saucepan and heat up. Send the meat there and fry until golden brown.

2. Pour a little oil into a separate pan and send finely chopped onion there. Fry until transparent and add the carrots, peeled and cut into thin sticks (can be grated). Fry over medium heat until soft.

3. Wash the tomatoes, dry and cut into small cubes. Add to the pan with the vegetables and fry for another 5 minutes.

4. Transfer the fried vegetables to the meat. Salt and pepper to taste, adding your favorite spices if desired. Pour in some water and simmer over medium heat for 15 minutes.

5. In the meantime, peel the potatoes and cut into medium pieces. Add to the saucepan with the meat, simmer until tender.

6. Now it's time to start dumplings. Combine the egg with a pinch of salt, pour in the water and gradually add the flour. Knead the dough and roll it into a thin layer on a floured surface.

7. Put a couple of tablespoons of sour cream and spread a thin layer over the entire surface.

8. Gently roll up the dough layer with a roll.

9. So that German-style dumplings at home are not too large, you can cut the dough in the middle.

10. Cut the finished rolls into small pieces.

11. Send dumplings to the prepared meat with potatoes (if necessary, add water) and cook over medium heat for about 10 minutes.

12. Wash fresh greens, dry and chop. Pour greens and you can remove the dish from the fire. Here is such an unusual, but rather simple recipe for dumplings in German.

Description

Something between traditional dumplings and zrazy. All because they cook such dumplings with a very satisfying filling and always with sour cream sauce.

We will prepare the dough for German-style dumplings from potatoes and flour with the addition of a chicken egg. Such potato dough will turn out to be very tender and will go well with the chosen filling.

Cooking German dumplings at home means diversifying the everyday menu in an interesting and unusual way. Although even for a festive table, such incredibly mouth-watering potato meatballs are perfect.

The dish is prepared very simply and quickly. Even if you have never tried to cook dumplings before, our step-by-step recipe for making them with a photo will help you figure it out quickly.

For the filling, we will use a mixture of fried smoked meat and champignons with leeks.

We will bring the sauce for German-style dumplings to the required density in a pan and make it from sour cream, milk and garlic. You can optionally add a wide variety of spices and seasonings to this dish, but, as practice has shown, salt and black pepper are enough.

Let's start cooking German dumplings stuffed with cream sauce.

Ingredients

• 
  (700 g)
• 
  (100 g)
• 
  (large, 1 piece)
• 
  (taste)
• 
  (taste)
• 
  (200 g)
• 
  (100 g)
• 
  (2-3 cloves + 2 cloves per sauce)
• 
  (1 tbsp + 150 g for sauce)
• 
  (100-150 g)
• 
  (1 PC.)
• 
  (chopped, 2-3 tablespoons)

Cooking steps

Let's prepare the dough for dumplings. To do this, thoroughly wash all the potatoes, peel, cut into large pieces if desired and cook in salted water until tender. After that, we drain the water from the potatoes, and pass the tubers themselves through a meat grinder or simply crush them. Mix mashed potatoes in a deep bowl with one chicken egg and the indicated amount of flour. Salt and pepper the ingredients to taste, mix them thoroughly.



We cut the selected smoked meat into small cubes and put it in a pan with vegetable oil heated in it, lightly fry. Crush the garlic cloves with the flat side of a knife, peel and chop very finely. Add garlic to the pan with the meat. We wash the mushrooms under running water, dry and cut into neat slices or small cubes. We also add them to the pan and mix thoroughly with the rest of the ingredients, fry the filling until the meat and mushrooms are ready.



Next, we will prepare a hearty sauce. Peel the carrots and rub on a coarse grater. We heat the pan with vegetable oil and lightly fry the grated carrots on it. We also send chopped leeks and garlic cloves pressed through a press into the pan. Pour the required amount of milk and sour cream into the pan, salt and pepper the sauce to taste, mix it thoroughly. Bring the liquid in the pan to a boil and the sauce thickens slightly, then turn off the heat.



Wet our hands in water and begin to form dumplings. Make a small ball out of a piece of potato dough, squeeze it so that you get an even and neat medium-sized tortilla. Put a teaspoon with a slide of the prepared filling in the center of the cake and close the edges of the dumplings. Form a ball again. Do these manipulations with all the potato dough and stuffing. Boil dumplings in lightly salted water for 3-4 minutes until they float. Put the finished potato meatballs with the filling in a plate and pour them with the still hot sauce. Serve the dish to the table only hot. German dumplings with potatoes are ready.



Bon Appetit!

The name of this dish has German roots. The word strudel refers to a roll of thin dough with a sweet filling. But they also designate the second dish, in which there are yeast dough rolls. In Altai and Kazakhstan, this dish is called German dumplings.

The uniqueness of the dish lies in the fact that it can be prepared as a second course and served as a first. In addition, German dumplings can help out the hostess if the family is suddenly left without bread. Today we will cook strudel for dinner for 6 people.

german dumplings recipe

Dish: Main course

Cooking time: 1 hour

Total time: 1 hour

Servings: 6 servings

Ingredients

• 1 kg yeast dough
• 5 pieces. potato
• 1 PC. carrot
• 1 PC. onion
• 5 st. l. vegetable oil
• duck meat 1/4 of the carcass
• sour cream

Step by step recipe with photo

It is better to cook yeast dough yourself, remember that it is better to take pressed yeast, and it is advisable not to put sugar in the dough, carbohydrates are already enough.

How to cook Strudels (German dumplings)

Cut the meat into small pieces. In this case, trim the fat and chop finely. Separate and a few bones without meat and fat. Boil the broth from the bones. Cut the carrots into small cubes (chopping on a grater is acceptable). Onion cut into half rings. Cut potatoes into large slices.

In a cauldron, with a volume of 4 liters, heat the vegetable oil and lower the pieces of duck fat there. As soon as they are reddened, we lower the pieces of duck into the cauldron. Salt and pepper to taste. Fry the meat until half done. At this time, the dough is rolled into a layer and greased with sour cream.

We twist the layer into a roll and cut into portions. We leave the rolls for proofing.

Add carrots to the meat and fry for about 5 minutes. Avoid charring, otherwise the dish will look unattractive!

It's bow time. We also fry it for no more than 5 minutes. Put the potatoes in the cauldron and immediately rolls of dough. We do not lay them out tightly, but leave gaps. In addition, the upper tier should not reach the lid by at least 8-10 cm. After all, when cooking, the rolls increase greatly in size. We add water to the cauldron so that the water of the dumplings covers only 1/3. We wait for boiling and cook until cooked for 25 minutes.

At this time, we are preparing a snack of sauerkraut, apples, onions and butter. Such a simple salad will perfectly complement our dumplings.

Put the dumplings on the dish in the center, and around the potatoes and meat, sprinkle with herbs.

Serve with broth and cabbage appetizer.

German dumplings are ready. Bon Appetit.