In a serving bowl mix eggs with milk, vanilla, salt, and sugar.
Dip one dumpling at a time into the egg mixture, submerge it with fork to absorb more egg, and repeat from other side.
Spray the bottom of the pan with non stick spray, and place dumplings on the hot surface. Turn down the heat to Low and cook till the bottoms turn light brown, than flip each dumpling over and continue frying the other side.
Add a little bit of butter on each dumpling while still in the pan.
Remove done dumpling on a plate, serve plain with Maple syrup and cream, or with fruit and syrup and cream or bananas with chocolate syrup and cream. The options are personal so be creative.
Dough #1:
In a shallow bowl or on top of clean counter-top place flour.
Using a cheese grater, grade the butter on top of the flour.
Crumble between your fingers and mix flour with the butter. This process needs to be done quickly, because then the butter will get softer and dough stickier.
Form into a ball and place in a Ziploc bag and put in the fridge for 15 minutes.
Dough #2:
In a small cup beat one egg with 3 tablespoons of water and 1 tablespoon of vinegar.
Pour this mixture over the flour with salt. With the help of fork mix the egg mixture into the flour. Now knead by hand everything together and form a smooth ball.
Roll Dough #2 out into a large rectangle.
Remove dough #1 from the fridge and by hand form smaller rectangle about half the size of dough # 1. Press it on the first half of dough #1 leaving at least 1 cm of the dough not covered on the edges.
Take the other side of the dough # 1, and fold it over dough #2. Now take the edges from the bottom dough, and press into the top layer, ceiling the dough #1 in.
Gently roll this into large square about three millimeters thick. Fold the rolled out square in half and that in half again. Wrap the dough into a clean dishtowel and place it in the fridge for 15 minutes.
After 15 minutes repeat this process two more times. Place the dough back in the fridge till ready to use.
Recipe Notes
This dough is light and delicious. Can be used with many different filings to create countless recipes.
In a sauce pan bring corn syrup, honey and sugar to boil on high heat.
When the mixture turns into rolling, foaming boil turn the heat to medium and continue boiling for 7 minutes.
Take the pot off the heat, and stir in (with fast stirring strokes) the marshmallow cream.
When all combined stir in the peanuts (whole or chopped)
Cut parchment paper into larger shape than the backing dish’s bottom for extra paper reaching at least an inch on to the sides.
Pore the hot mixture on the parchment paper into the backing dish and let cool in a room temperature.
30 minutes later check if the candy is solid, but still bendable. Retrieve the paper with the candy on a flat surface.
Cut into desired pieces before it gets too hard. Leave on the parchment paper until the individual pieces are ready to be wrapped or they will stick to any surface.
Place all the ingredients for the dough in a bowl. Mix all by hand into soft , slightly sticky dough. Place the dough in a plastic bag and put it in a freezer, while making the filling.
Make the filling. In a medium bowl mix egg white with rum and vanilla, add nuts and sugar. Stir, and spoon it out in a corner of a medium zipper bag. Twist the bag tightly around the filling.
Take the dough out of a freezer, divide into 6 identical balls. Flour the surface on which you are going to work on.
Roll each ball onto 4 mm thick circles. Cut each circle into 6 widgets.
Place the wide side of the widget closer to you. Cut the corner off of the bag with filling, and squeeze some filling alongside the longer side of each wedge.
Start rolling the the dough toward the other end.
Spray backing sheet with nonstick spray. Place about 12 crescent on one sheet. Make sure the filling on the edges is pointing up.
In a small bowl mix egg yolk and 1 tbsp of water. Brush the egg-wash on each crescent.
Preheat the oven to 360 F and bake for 20 minutes.
After the crescents are done coat them in 2 parts of powder sugar and one part granulated sugar. Let cool before eating.
Filling for these sweet rolls can be: Poppy seed filling, cream cheese filling, and plum sauce filling.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, empty it on a lightly floured surface. Pinch off identical pieces. Roll the dough between both palms into smooth ball. Flatten each piece with your fingers, and place it in the palm of your left hand. Place about one full spoon of desired filling in the middle of the circle. Wrap the dough around the filling, by pinching the edges together like a knapsack. Make sure no filing is running out.
Brush oil in the 2” deep baking pan and place the filled rolls next to each other, with the pinched side down. Also brush the sides of each roll with oil. This will provide easy separation of the rolls from each other.
Let the rolls rest for another 30 minutes.
Preheat the oven to 350°
Bake the rolls for 30 to 35 minutes. When done baking ,let cool and then flip on a plate. Dust with powder sugar.
Peel and cut potatoes into smaller pieces. Cook them in a quart of water, with 1 tsp of salt for 30 minutes. Drain all the water and place potatoes in a shallow bowl or on a counter top. Mash the potatoes, till the texture is free of lumps and smooth. Let cool.
In a medium bowl mix 1 cup of all-purpose flour,1 ½ cups of farina hot cereals,1 tsp of salt and 1 tsp of Baking powder. Mix well and pour it on the potatoes.
Add two eggs, and by hand kneed smooth dough.
From the dough form about 12 identical balls 2 in. in diameter.
Take each ball, place it in the palm of your hand and with the other hand form flat-like a thick pancake shape.
Curve your fingers up, forming a nest like shape.
Place a large spoon full of ham in the cup and start gathering the dough around the ham. Make sure all the ham is wrapped inside the dumpling and no pieces are showing.
Place ½ cup of hot cereals in a small bowl and roll the dumpling in it.
Repeat this process with all the dumplings.
Place the dumplings into boiling water. Cover with lid and bring to boil again. Turn down the heat to medium and cook for 10 minutes.
When done cooking take the dumplings out of water immediately and place them in a large bowl and puncture once with a fork. Cover with clean cloth.
If your pot was not large enough to hold all the dumplings, repeat the process with the rest of the dumplings in the same water.
In a frying pan sate on a 4 Tbs of butter 2 large onions till golden brown. This dish is served with Czech sauerkraut and fried onions on top.
Cut the bacon into small squares and fry it on a frying pan along with one chopped onion.
Cook until onion is glossy color and bacon crispy. Set aside to cool.
In a medium bowl mix turkey and beef, add salt, garlic, eggs, marjoram, and breadcrumbs. Mix well.
In a separate bowl pour cup of milk and individually dip one slice of bread at a time in the milk. Squeeze the access milk out of the bread, and add the soaked bread to the meat mixture along with the bacon and onion.
Stir everything together.
Wet your hands and form out of the mixture two same size cylinder shapes, and place them on greased baking dish.
Bake at 375° F for one hour and 15 minutes or until the meatloaf turns brown.
After done baking, slice the meatloaf into half inch thick slices. Serve with mashed potatoes and gravy and vegetables.
