John Myers
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Dumplings Side Dishes: Water Sparrows from Mama Lätitia
The perfect dumplings side dishes: water sparrows from mama lätitia recipe with a picture and simple step-by-step instructions.
Proposal 1
- 3 piece Free range eggs
- 250 Milliliters Whole milk
- 500 g Sifted flour
- 1 pinch Salt
- 1 shot Mineral water
- 3 tablespoon Weck flour – breadcrumbs
- 3 tablespoon Butter or clarified butter
- 1 glass Apple compote – homemade –
Suggestion 2
- 4 piece Free range eggs
- 200 Milliliters Water
- 350 g Flour
- 1 pinch Salt
- 1 glass Homemade fruit – pears – peaches – plums
the dough
- Make a homogeneous dough from the ingredients that falls from the spoon and tears. So even more solid like spaetzle or pancakes. My mom always said to me: boy, you have to notice that when the dough is good.
preparation
- Bring lightly salted water to a boil. Cut off the dumplings with a spoon and let them slide into the water. Let it infuse until it floats at the top. Then remove with the slotted spoon and keep warm in a bowl
Serving suggestion: with applesauce or fruit
- Fry the breadcrumbs in butter until light brown, pour the breadcrumbs over the dumplings. Serve with applesauce or preserved fruit.
Serving suggestion: hearty
- At my mom’s, the dumplings were allowed to get cold, then they were fried in a pan with butter shell, a few “clattered” (whisked) poured over them, briefly whipped, and then a fresh green salad was served.
- For my part, I have always chosen this variant: I also seared the dumplings, and I made a sour two-sauce sauce with it. PS: Steam the finely chopped onions until translucent, deglaze with a little cream, season with salt, pepper and a dash of vinegar, done.
- That was always on the menu at Kahlgrund, simple, inexpensive, and above all it tasted good.
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