10 Sep

NoFoodImage Sometimes called Jewish Dumplings, this is a noodle, stuffed with a beef mixture, and boiled in your favorite broth.

-By Christine (Salzer) Strommen


2 cups sifted flour
1/2 tsp salt
2 eggs
2-3 tbsp cold water

Meat Filling:
1 1/2 cups finely-chopped cooked beef
1 wire-beaten egg
1 tsp grated onion


  1. Sift flour with salt and make a well in the center of flour. Add eggs and water. Mix with hands until dough becomes a compact ball.
  2. Knead on lightly-floured board until smooth and elastic. Let stand for 1 hour.
  3. Roll out on a lightly-floured board as thin as possible. With a sharp knife, cut into 2-inch squares.
  4. Top each square with 1 tsp of meat. Moisten edge with water and fold the noodle over the meat to make a triangle, securing edges.
  5. Drop into your favorite broth, one at a time. Simmer slowly for 15 – 20 minutes. They will float.
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Posted by on September 10, 2011 in Side Dishes


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