My Mother's Cooking - Homemade Egg Noodles and Dumplings

My Mother's Homemade Egg Noodles & Dumplings

Chicken Soup with Noodles
Chicken Soup with Noodles
My Mother's Cooking
My Mother's Cooking
Beet Soup without the Noodles
Beet Soup without the Noodles
Rolling Out the Dough
Rolling Out the Dough
Separating the Noodles
Separating the Noodles
Wide Egg Noodles
Wide Egg Noodles
Narrow Egg Noodles
Narrow Egg Noodles
Small Dumplings
Small Dumplings
Large Dumplings
Large Dumplings

My Mother's Cooking

Cast your vote for Egg Noodles and Dumplings

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HOMEMADE EGG NOODLES

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My mother rarely made homemade egg noodles. It is quite a bit of work and store bought noodles are quite inexpensive. However, she always made them on two occasions – when she made chicken soup and when she made beet soup. As usual, my mother didn’t follow a written recipe and she rarely measured ingredients precisely.

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The recipe that follows is my best recollection of how she made them. The ingredients below are for one batch of noodles. Of course you can make multiple batches and refrigerate or freeze them, but I would still roll them out and cut them in separate batches and let them sit out and dry before saving them. Fresh noodles cook quite quickly so don’t overcook them.

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

15 Minutes

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Ingredients:

1 Cup of Flour

2 Eggs

½ Teaspoons Salt

Flour for processing

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Preparation:

  1. Sift the flour and the salt into a large bowl.
  2. Make a depression in the middle and add the two eggs.
  3. Use a fork to gradually mix in the flour until you have a large sticky ball.
  4. Using your hands, incorporate any excess flour and add a little more flour if it feels too sticky.
  5. Cover the bowl and refrigerate for 30 minutes while you clean up the area and prepare a flat surface to roll out the dough.
  6. Flour a flat surface and a rolling pin and roll out the dough about 1/8 inch thick.
  7. Flour the upper surface and cut the dough into strips about four inches wide.
  8. Stack the strips and cut them crosswise into strips about ¼ inch wide.
  9. Separate them by hand and spread the noodles out on a pizza pan and let them dry for 15 minutes while you bring a large pot of water to a boil.
  10. Dump the noodles into the boiling water and cook about 5-6 minutes. Remove one and taste it to see if it is done.
  11. Drain in a colander and rinse with cold water before refrigerating or adding them to soup.

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Egg- Drop Dumplings

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The easiest egg dumplings to make for soups are egg-drop dumplings. My mother added these to her cream soups such as pumpkin soup and potato soup.

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She simply put a half cup of flour in a large soup bowl .Then she beat one egg with a pinch of salt with a fork. Next she slowly dripped the beaten egg into the flour while stirring it with a fork.

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This produced a lot of small dumplings of varying sizes. Don't worry if there is a little flour left over. It will serve to thicken the soup. Bring the soup to a simmer and add the dumplings while stirring. They will cook in a few minutes.

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Larger Egg Dumplings

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There are many ways to make egg dumplings for soups, stews and side dishes. The following recipe is one of the easiest and most versatile. By adjusting the amount of water that you use, you can either

1. roll and cut or pinch them into small dumplings, or

2 use a plate and a tablespoon to scrape them into boiling water like spaetzle

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Ingredients:

2 Cups of Flour

2 Eggs

½ Teaspoons Salt

1/2 Cup of Water (approximately)

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Directions:

1. Place the flour in a large bowl and make a depression in the middle.

2. Add the eggs, salt and water and knead the ingredients into a large smooth ball.

3. If necessary, you can adjust with water or flour to get the right consistancy.

4. If you are using the spaetzle method, spread some of the dough on a small plate and using a tablespoon, scrape small dumplings into the boiling liquid. If the dough sticks to the spoon, simply dip the spoon into the boiling liquid.

5. If you are using the roll ad cut method, the dough must be a little drier and you should let it rest for about 20 minutes before proceeding with the next step.

6. Divide the large ball of dough into three smaller ones. Then working with each of these in turn:

7. Divide each smaller balls into three parts, and then roll each of those into quarter inch in diameter dowels.

6. Flouring the cutting board and your hands as necessary, cut the dowels into 1/4 inch wide pieces and let them dry a few minutes before boiling them.

7. Alternatively, you can simply pinch the dowels into small dumplings using your thumb and index finger. Sprinkle them with flour and let them dry a little before boiling them.

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Homemade Egg Noodles

Hungarian Dumplings - Galuska

North Central Wisconsin where I learned how to cook from my mother

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Comments 3 comments

Leroyworld profile image

Leroyworld 4 years ago from Texas, No place else

I will have to try this. Noodles sound like fun to make.


kashmir56 profile image

kashmir56 4 years ago from Massachusetts

Thanks my friend for another great recipe, sounds awesome !


jojokaya profile image

jojokaya 4 years ago from USA

I love to make egg noodles at home.

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