August 31, 2012
Cinnamon Dumplings ( Nudli)
I learned to make this dumplings from my mom who is Hungarian, so I considered them to be of Hungarian nature. They are easy to make only require a little time and patience for rolling and cutting...
Depending on the type of soup, sometimes I just make a pot of soup and this dumplings for dinner. They are lightly sweet but very filling. A nice finish to a meal.
I hope you enjoy this little dumplings as much as we do !
2-1/2 cups mashed potatoes
2 tbsp. vegetable oil
2-1/4 to 2-1/2 cup flour
3 tbsp. vegetable oil
1 cup fine bread crumbs
Icing sugar and cinnamon, to serve
Place mashed potatoes into a large bowl. Add oil, half of the flour, egg and salt, and using your hands, mix it all together adding as much flour as needed to form nice, smooth dough ball. Cover with a clean kitchen towel and set aside.
Meanwhile place oil in a large pan and heat on medium heat. Stir in bread crumbs and brown, stirring constantly, to brown evenly. (Use medium-low heat, as it can burn fast). Remove from heat and set aside.
Roll about half of the dough on a floured board into a 1/2 inch rope. Cut into 1 to 1-1/2 inch long portions. Repeat with the rest of the dough. Keep dough and dumplings covered with a clean kitchen towel to prevent form drying.
In a large pot bring about 3 quarts of water to a boil. Drop dumplings into the boiling water and cook until they float on top, about 8-10 minutes.
Using a slotted spoon remove dumplings from the water shaking off excess. At this point, you can place them in an lightly greased serving dish and keep them covered until ready to serve, or toss them in the bread crumbs.
To serve sprinkle with icing sugar and cinnamon.
Leia’s Culinary Treasures