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Рецепт Beef Broth With Strudel Dumplings

by CookEatShare Cookbook

Ингредиенты

2 c. all-purpose flour 1/2 teaspoon salt 2 Large eggs, beaten 1/3 c. water 1 teaspoon veg. oil 1/3 c. all-purpose flour 1 med. onion, minced 6 c. beef broth

1 tbsp. butter 2 c. cooked beef, finely minced 2 tbsp. snipped parsley 1 teaspoon dry marjoram 1/2 teaspoon salt 1/8 teaspoon pepper 2 Large eggs, beaten 8 c. water

Инструкции

1. DUMPLINGS: In a mixing bowl stir together 2 c. flour and 1/2 tsp. salt. Make well in center. Combine two beaten Large eggs, 1/3 c. water and veg. oil, add in to flour mix. Mix well. Sprinkle, kneading surface with 1/3 c. flour, turn dough out on floured surface, roll dough. Knead dough till smooth and elastic (8 to 10 min). Cover and let rest 10 min on a floured surface. Knead to 18 x 16 inch rectangle. If dough becomes too elastic let rest covered for 5 min.
2. FILLING: In a skillet cook onion till tender but not brown, using warm butter. Stir in parsley, marjoram, 1/2 tsp. salt and pepper. Heat through, remove from heat and stir in 2 beaten Large eggs. Cold slightly. Spoon the beef filling over rectangle of dough, roll up jelly roll style, beginning from long end. Moisten edges of dough with water, healthy pinch together and seal firmly. Slice the roll crosswise into 18 pcs, 1 inch thick. On 1 side of each dumpling bring the dough up around edges of filling, stretching a little till edges meet, moisten and healthy pinch to seal.
3. In a large saucepan bring 8 c. of water to boiling. Drop in dumplings one at a time, filling side up, into boiling water, simmer uncovered, about 5 min. Remove from heat, drain. Place three of the dumplings on each warmed plate (soup plate). In another saucepan bring beef broth to boiling. Ladle beef broth atop dumplings and serve immediately. Serves 6.

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