German breakfast dumpling recipe?

Question

my grand parents had a recipe for breakfast dumplings/biscuits that they called dingbats,
I don't know why they called them that, would anybody know a source for finding this recipe?

thanks ....but there were no eggs in this recipe

Answer 1

German Apple Dumplings Recipe

8 oz plain flour
pinch of salt
4 oz butter
3 oz sugar
2 eggs, separated
2 T sour cream
4 small apples (either cooking or eating apples)
4 t jam (your desired flavor)
4 t flaked almonds

Sift together flour and salt. Cut in butter until the mixture resembles fine breadcrumbs. Stir in sugar. Add egg yolks and sour cream. Quickly knead to a smooth dough. Wrap in wax paper and chill for 45 minutes.

Divide the dough into four equal portions. Roll each section quickly to make a round of pastry. Peel and core the apples and fill the center of each round with them, add the jam and almonds. Wrap the pastry into a square, pinching the top to seal. Glaze with beaten egg white and bake at 350°F for 40 minutes in lightly greased baking pan. Serves 4.

http://www.cookingcache.com/dessert/germanappledumplings.shtml


Silken German Breakfast Dumplings
with Maple Syrup
(an egg-based breakfast entree)

Ingredients

1/2 cup butter
1/2 cup whole milk
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt
1 cup flour
4 large eggs

Combine 1/2 cup butter, milk, 8 Tablespoons unsalted butter, and salt in a medium-large saucepan. Bring to a full boil over medium heat. Add flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir mixture another minute to eliminate excess moisture. Remove from heat source and let it set for a minute or two to cool slightly, stirring occasionally. Then, beat in eggs, one at a time, by hand with a wooden spoon. Be sure batter is smooth before adding next egg. Set aside.

In a separate large kettle, bring water to a boil. Add a little salt to water. Drop batter by scooping off a teaspoon into the boiling water. Let dumplings cook for 10 to 20 minutes, depending on size. Lift with a slotted spoon; drain.

Serve in bowl or in individual ramekins. Drizzle with warmed, pure maple syrup and sprinkle with maple sugar (optional). Mix maple sugar with minced walnuts or pecans if desired.

Note: Do not double this recipe. It is best to set one batch aside in bowl while you prepare a second and third batch, but it's okay to boil batches all at once.

http://www.virtualcities.com/ons/ak/j/akj14012.htm

Answer 2

1

Answer 3

This is served with pork chops- no egg for this recipe-

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
1/2 cup water
1/2 teaspoon rubbed sage
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 medium onion, sliced
DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
1 tablespoon minced fresh parsley


DIRECTIONS
In a bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat.
For dumplings, combine the flour, baking powder, salt, celery seed and sage in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering