9 hungarian potato dumplings Recipes

russet (baking) potatoes (2 large), left unpeeled, all-purpose flour, salt, unsalted butter, softened, egg yolks, unsalted butter, divided, fine fresh bread crumbs (from 1 slice firm white sandwich bread), walnuts (2 oz), chopped, sugar, divided, cinnamon, divided, firm-ripe red, black, or prune plums, pitted and cut into 1/4-inch dice

dozen damson plums (this will vary with the size of the plums), sized potatoes, peeled and quartered, egg, beaten, flour , sifted, salt, bread crumbs, butter (i use earth balance), sugar cubes or 1/2 tsp. granulated sugar for each plum, cinnamon , or rum or orange liquor (optional)

oil, onions, chopped, garlic cloves, chopped, stewing beef, chopped tomatoes, paprika, water, beef bouillon cubes, salt and pepper, to taste, bell peppers, chopped, potatoes, cubed, flour, baking powder, salt, milk

eggs, all-purpose flour, salt and pepper, dill weed, potato, boiled,peeled,and grated, low fat cottage cheese or 1 lb of diced and boiled cabbage

green cabbage head, russet potatoes, egg, cooking onion, flour, hungarian paprika, bacon, season salt, black pepper

onion (chopped fine ), garlic cloves (chopped fine ), butter, paprika, beef chuck (cut in small cubes ), water, water, water, caraway seed, parsley (chopped ), potatoes (diced ), carrot (diced ), tomato (diced ), green pepper (diced ), salt & pepper, flour, egg (dough will sit covered 30 min.), water, salt

potato, boiled, peeled, & grated, flour, salt, egg, water (approximately ), butter, flour, black pepper, nutmeg (ground ), parsley, chopped, beef stock (i usually use veal stock) or 4 cups veal stock (i usually use veal stock) or 4 cups vegetable stock (i usually use veal stock), salt, sugar, brandy or 1/2 tsp almond extract, asparagus, cleaned & cut on the bias into 1-inch pieces, half-and-half or 1/2 cup milk