Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
ushrooms and continue to cook for 2 or 3 minutes more
FOR THE STEW: Remove and discard
he dumplings just before adding them to the stew.
For the
Mix together in a large bowl everything except the bread and water for boiling dumplings. Hand beat for 5 minutes. (Yes, you will get tired!)
f water on to boil for the dumplings.
De-fat, and
FOR THE DUMPLINGS:
Combine and sift flour,
immer.
Cover and simmer for 15 minutes.
Skim off
For Egg Rolls:
Preheat oven to
ixture thickens and boils.
FOR THE DUMPLINGS:.
Stir 2 cups
HINT: Put egg roll wrappers in freezer the
For the dumplings, heat the milk in a
cover and cook on low for 9-11 hours or on
o a boil and simmer for about 5 mins. Add the
an, roast in the oven for 1 hour. After 1 hour
inutes, cool to room temperature for the dumplings: chop chicken to a
ater and immerse the salsify for 5 mins. Drain and slice
For the dumplings, combine the flours and half
bject and leave to soak for a few minutes in 200ml