Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)

Category: Dishes from cereals and flour products
Kitchen: german
Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)

Ingredients

Spelled flour, white flour can 500gr
Eggs 2
Salt 2h l
Milk + water 250ml
Boiling water

Cooking method

  • Saar (German Saarland, French Sarre) is the smallest federal state in Germany, not counting the cities that have the status of federal states (Berlin, Bremen and Hamburg).
  • Capital: City of Saarbruecken.
  • Population: 1,030,324 (2008)
  • Land area: 2,568.7 sq. km.
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • Today Saarland is economically closely connected with the Grand Duchy of Luxembourg and the French province of Lorraine. Saarland, Luxembourg and Lorraine form a single economic region of Central Europe with developed mechanical engineering, instrument making, metallurgy, chemical, electronic and textile industries.
  • The most famous brand is the porcelain concern Villeroy & Boch.
  • Saarland is a land that has changed its nationality 8 times in 200 years.
  • The territory of the Saar was inhabited by Germanic tribes during the great migration of peoples. Since 870 it belonged to the German state, but was in the years 1680-1697. and in 1792-1815. in the power of France.
  • The territory of the Saar is located on the border between Germany and France and many times passed from hand to hand between these states. In 1919, the region of Saar, according to the definition of the League of Nations, was ruled by France.
  • In 1920-1935. Saar was considered part of Germany, but was occupied by the Allies, then entered the Nazi Germany of the Third Reich as the "Western border mark". Hitler named her Saarbrücken.
  • After World War II, Saarland was re-occupied by the Allies, becoming part of the French occupation zone in 1945 and a French protectorate, part of the economic union with France in 1947, and even managed to take part in the Olympic Games as an independent state.
  • The United States and Great Britain sought to incorporate the Saar into France, following Alsace and Lorraine, while France itself advocated the transformation of the Saar into an independent border state, like Luxembourg. This last sentence was made at referendum and rejected by 65% ​​of the Saar population, who sought reunification with the FRG. On January 1, 1957, after a fierce public discussion and a new referendum, Saarland became part of the FRG as a federal state. According to the then concluded Franco-German treaty, French is taught in Saar schools as the first foreign language.
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • Today I have dumplings from Saar.
  • I'm not a fan of dumplings, but how delicious it was !!! And just!!!
  • Quote from the recipe discussions
  • Als ECHTE Saarländerin nur zum empfehlen.
  • We take spelled flour, but in the original recipe it is worth that white flour is also possible. I took a plain spelled and mixed it in half with whole grain.
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • We mix all the ingredients and get the dough, like for pancakes. Instead of milk, I poured mineral water with bubbles, read it in the discussions.
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • Pour a lot of water into a large saucepan, add salt and put a tablespoon of dumplings in boiled water.
  • The recipe says that you need to cook for 20 minutes, I got ready for 10, I didn't wait, threw it on a sieve.
  • When the water is glass, I fried the onion in ghee in a pan, put the dumplings there and fried a little.
  • Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
  • The dish is served with various sauces and fried speck.
  • It turned out very tasty !!!!
  • Bon Appetit!!!

Note

By the way, if you mix these dumplings with boiled potatoes, speck, you get the dish "Geheirate", we have it in the competition.
You can read about the dish here
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I didn’t write about Saar herself, she took from here
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NataliARH
Why are they all silent! I generally thought from the photo pork with onions! I have not tried such dumplings, but I cooked fried spetzle with onions and sour cream, I can imagine the unreal taste of these !!! and now I want to fry all the dumplings in oil, thanks, dear, for the tasty treat! I can smell the aroma through the monitor !!!
Lerele
NataliARH, it is very very tasty !!!!! And the gray ones and like pork are similar due to the flour of whole grain spelled, it is a little dark, and it gives such a taste, now I try to put it everywhere, at least a little.
Thank you for rating!!
Lerele
Today I did a little differently, replaced 50 grams of flour with Parmesan cheese, with the help of Frau Tim and her Passatel, the taste turned out to be different, but also delicious !!!

Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
Elena Tim
Well vseoooo! Teased! Now I also want your dumplings!
I drag it to bookmarks. As soon as it comes to the dumplings, I will do yours!
Thank you, Lerelka, you are awesome!
Lerele
Elena Tim, I was tormented here for three days, I wanted them and it still didn't work out. But today I was full, I was with sour cream, and my husband dipped dumplings with sausages and even a dough in cheese. And he moaned how delicious he was.
By the way, they can be made in the form of a spetzle, passed through a press. Then cook less, and such large ones need to be cooked for a long time so that they boil well inside.
Elena Tim
Quote: Lerele
But today I was full, I was with sour cream, and my husband dipped dumplings with sausages and even a dough in cheese. And he moaned how delicious he was.
Oh, how delicious you are telling, the mouth water is flowing!
Tell me, how long are they about to cook? Large, I mean.
Elena Tim
Irish, well, I made your dumplings yesterday - sooo delicious!
I, just like you, added cheese, only not Parmesan, but regular. Grated 100 g and replaced some of the flour with it.
In short, Timon asked for more today!
If we don't eat it again right away, we can, and I will have time to take a picture ...
Lerele
Elena Tim, I often do it too, although I didn’t like it very much before, but now I am enjoying it. To be honest, I like it more with ordinary cheese. I like soft cheeses, with a creamy taste, and although I buy Parmesan sometimes, it’s not ice cold to me.
And even my meat-eater can just eat these dumplings, without meat.
So eat for health
Elena Tim
So my meat-eater will go to the store for cheese especially for these dumplings!
True, in the evening he asked to fry the ribs with onions!
Lerele
Elena Tim, I'll give you one more Tipp, try the Spreewald potato soup, it's so delicious, and every time it turns out differently, and every time it's successful !!!
I have prescribed dumplings, and this soup is also a frequent guest.
Elena Tim
Come on! Do you have it in your recipes?

Oh, I found it already! Thank you, I will definitely try to cook it.
Elena Tim
Well, I am reporting as promised.
Saar dumplings Saarlаеndische Mehlknepp (Bundeslaende-Saarland)
Listen, Ir, I'm not really worried about the figure (like a gritsa, you can't spoil it with anything), but after your dumplings, damn it, I thought that if I consume them in the amount I want, then I will spoil even what is sho!
Sooo delicious! I dragged the recipe into my cookbook so I wouldn't run far.

Ha! Imagine, I just noticed that you also fry them with onions! And I add straight to the boiled onions and that's it. Damn, attentive! Lan, next time - just around the corner, I'll try to fry it too. Finally I will die from gluttony!
Thank you, my friend, once again! Do not let the slim look! (at least mentally)
Lerele
Elena Tim, Frau Tim, forgive the scoundrel, did not react immediately
And now I climbed to refresh my memory, I was going to do it, and here on you, extraordinary beauty !!!!
And I didn't think to sprinkle it with pepper, bastard, it will be even tastier with it !!!
By the way, these dumplings will affect the figure less than your pies then
Elena Tim
Quote: Lerele
And now I climbed to refresh my memory, I was going to do
Gyyy! Do you also run according to your own recipes when you need to cook something?
Quote: Lerele
By the way, these dumplings will affect your figure less than your pies.
And I'm not scared, I have a black bag, it makes me slim!
But for you, yes ... you need to be careful, with flour ...
Well, contact me, if anything ... I'll tell you from an old friendship, de normal bags are on sale.
Lerele
Elena Tim, does not slim, but ages
And according to recipes, yes, I run, here it is faster for me to find than in a recipe book
Elena Tim
I can’t think of anything yet ... I’ll take revenge on those later! And my revenge will be ... wow!
Trishka
Elena Tim, Len, what kind of flour did you use?
And then I have not seen the kind that should be, and dumplings are hot!
Lerele
Trishka, can I answer instead of Frau Tim ???
I can't make a quote from a tablet, but I repeat that the original recipe says what can be done with white flour. ABOUT!! Speed
Feasting
... We take spelled flour, but in the original recipe it is worth that white flour is also possible. I took a plain spelled and mixed it in half with whole grain.
Elena Tim
I use McFoy and don't worry. Very tasty dumplings are obtained!
The last time I cooked for two days in a row, we could not eat.
Trishka
Lerele, Elena Tim, thanks girls, we have to pile!
Thank you !
Trishka
Lerele, but tell pzhl., can these dumplings be served with pickled onions, or will it be wrong?
And then my, not very fried onions like!
Lerele
Trishka, you can either just fry them a little in oil so that they are soaked in a creamy taste, and without onions at all, or just put them in hot butter, or eat with sour cream. And serve with anything, and as a side dish, and as an independent dish.
Trishka
Lerele, Thank you !
Lisichkalal
And I have not tried the dumplings yet, although I have the necessary flour))), but with pleasure I read the story of Saarbrücken, just on the border of which I live. Very interesting ! Ira, thanks!
Lerele
Lisichkalal,

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