BABINKA'S DUMPLINGS (KNEDLIKY) _______________________________ 2 cups Wondra flour (note -- no other flour will make dumplings quite the same way) 3/4 cup milk (warm) 1/2 to 3/4 tsp. sugar pinch of salt, dash of cooking oil 1/2 to 3/4 tsp. Double Acting Yeast (optional) Croutons (about 1 cup) -- or about 1 slice of well-toasted bread, cubed, for 2 dumplings. ____________________________________ Mix the yeast, sugar, pinch of salt and dash of oil, into the milk, until the yeast is well dissolved. Allow the yeast mixture to get bubbly -- about 10 minutes or so. In a large bowl, mix the 2 cups Wondra flour into the liquid. If necessary, add a little more milk. Dough should be just a little bit moist and sticky, but firm enough that it can be peeled from the sides of the mixing bowl easily. Don't let them get too greasy -- don't use too much oil, don't put oil on your hands to knead them. Knead the dough about 3-5 minutes by hand, or maybe less if using a machine. Fold in the croutons while doing so. Turn the dough over in a greased bowl, then separate the dough into two (or more) loaf-shapes, so that you don't have to beat down the dough before boiling. Cover the two loaves with a towel (or towels), and allow to rise in a warm place until it is at least double (about 40 minutes to 1 hour). Transfer the loaves carefully and boil the two loaves in a large pot of boiling water -- large enough that you can flip over the dumplings from time to time. In Santa Fe, at almost 7000 feet, they should boil for 40 minutes or more. At lower elevations, they might need to boil longer. Slice with a wire dumpling-cutter if you're lucky enough to have one. Otherwise try a bread knife, which usually mangles the dumplings, because they are sticky and soft. ________________________________________________ Notes on leftover Knedliky from Flex: ------------------------------------- I diced up some of the knedliky & sautee then with some onions & bacon bits, salt, pepper & one egg. Mmmmm ... ! This is kinda of an old favorite usually made from leftover knedliky, (but if made from scratch, it's just flower & water boiled into hard lumps that then get diced) .. anyway goes by many names, one "Halushky" (English pronounce spelling). Kinda like gnocci, but a little different (we call those vnocky). _________________________________________________ ________________________________________________________________________ ________________________________________________________________________ DILL SAUCE * 1.5 cups of Sour Cream and/or plain unsweetened yoghurt * 1 cup wine, divided (about 3/4 and 1/4) * 2 small green onions * 1/2 cup mushrooms, chopped fine * 1 packet or teaspoon of chicken boullion * Dash of black pepper * Quantity of milk to dilute sauce (about 2-3 cups) * Flour or cornstarch to thicken sauce (about 1 heaping Tablespoon) * 1 heaping Tablespoon (Tbsp.) Dill weed (dried) * 2 tbsp Lemon Juice Sautée the onions and mushrooms in a bit of oil. When they start to go soft, add the 3/4 cup wine and continue sautéeing for about two minutes. Add the sour cream and spices, including boullion but not thickener nor lemon juice. Allow to boil about 5 minutes. Dilute the sauce with milk or water until it's a bit runnier than you would want. Allow to boil again. Mix the cornstarch with the remaining wine and stir well until completely dissolved. Sprinkle throughout the sauce and mix thoroughly and rapidly to avoid clumps. Remove from heat and add the lemon juice; mix well. ________________________________________________________________________ ________________________________________________________________________ PAPRIKASH STEW (by Suzy of "Warzone" band) ____________________________________________ 1 large onion, chopped 3 cloves garlic, chopped (optional) 2 carrots, diced 2 potatoes, peeled (optional) and diced 1 red bell pepper, diced 1 yellow bell pepper, diced Some cooked beans or fried tofu, etc., as desired for protein and texture (optional) additional veggies e.g. mushrooms, peas About 16 ounces "sieved" tomatoes (stewed?) About 2-3 bay leaves 2 Tbsp. Paprika 1 Stock Cube salt and pepper and other spices to taste (e.g. cilantro, dash of Worcestershire); oil for frying (optional) dollop of [veggie?] sour cream; dash of cornstarch and wine _______________________________________________ Heat the oil and sautee the onions and garlic in a very large soup pan until soft. Add in carrots and potatoes and cook for 10 minutes. Add paprika, bay leaves, and pepper. Stir well and sautee for 2-3 minutes so that the peppers get coated with oil and paprika. (Add optional vegetables based on how long they need to cook; e.g., add mushrooms after the peppers have sauteed.) Add the sieved/stewed tomatoes; add beans/tofu, the stock cube, and enough boiling water so that everything is covered in liquid. Simmer for 15 minutes. At the end of simmering, add optional dollop of sour cream, and/or a Tbsp. of Cornstarch well mixed with red wine; these optional ingredients thicken the sauce. Goes well with soy yoghurt and possibly lemon juice. Goes well with dumplings.