John Myers
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Hafflake Dumplings
The perfect hafflake dumplings recipe with a picture and simple step-by-step instructions.
*** Dumpling dough ***
- 2 Eggs
- 0,333333 Cup Water
- 0,5 tsp Salt
- 0,5 tsp Dried ginger
- 0,25 tsp Black pepper
- 0,333333 Cup Chopped parsley
- 1 Cup Oatmeal
- 0,5 Cup + 1 El Mehl
*** onions ***
- 3 Onions
- 5 tbsp Olive oil
*** Cook ***
- 1 liter Vegetable broth
- 1 liter Salt water with a few sprigs of parsley
- The dough: whisk the eggs with water and spices until a little foam forms. Add the remaining ingredients while stirring and place in the refrigerator for at least two hours.
- Meanwhile, cut the onions into rings and separate them. Fry in hot oil over medium heat until browned nicely. Remove from the plate, cover and set aside.
- Bring the broth or salted water with parsley to the boil in a saucepan, then turn the heat down a little until the liquid is only simmering slightly.
- Use two teaspoons to form small dumplings out of the dough and add to the boiling liquid. After the dumplings float on top, cook for another 10-15 minutes (depending on the size of the dumplings).
- Just before the dumplings are done cooking, heat the pan with the onions.
- When the dumplings are done, remove them from the liquid with the slotted spoon and add to the onions in the pan, fry together for another 3-5 minutes.
- Tastes great as an accompaniment to meat and fish, or as a soup (without onions, of course …)
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