Okay, there's a story behind this one.
Casey's mom makes a beef stew with egg dumplings that she calls "knerts". It's not like the word "knife" where the "k" is silent, either; you pronounce the "k"....and the "n". "Ka-nerts." Got it?
So, now tell me how long you think you're gonna remember that. Cause I never do! When I'd ask about the dumplings, I could NEVER remember the word "knert". Instead, I said, "ka-nobbles". Being a cook, an English major, and having a silly side myself, I found it hard to understand why I could not recall this particular food-related nonsense word.
"Knert," upon being searched, appears to be linked to Norwegian, Hungarian, or Russian language. IF that's a correct spelling.
In a strange twist of irony, Casey's mom is from Norway, Iowa.
Anyhow...the dumplings. I have been intending on making these egg dumplings despite a serious flour-and-water dumpling failure in my past. (feels shame) On Monday, I wanted chicken soup and had some thawed-out chicken thighs in the fridge waiting for me. And that's when the soup began...
Chicken Soup with Homemade Egg Noodles (a.k.a. K'Nobbles)
8 to 10 boneless, skinless chicken thighs, cut into chunks
1/2 medium onion, chopped
3 stalks celery, chopped
2 T. olive oil
1 c. carrots, sliced
6 c. water
2 chicken bouillon cubes
seasonings: garlic powder, marjoram, parsley flakes, poultry seasoning
K'Nobbles:
3 large eggs
1 1/2 c. four, + extra for shaping
1/2 t. salt
- Cook celery and onion in olive oil in a large pot.
- Add chicken when the onion starts to brown; continue to cook.
- Add carrots, water, bouillon and seasonings.
Simmer while you mix up the k'nobble dough. - Break eggs into a small mixing bowl; add salt and flour. Stir to combine. It'll be a sticky mixture, but that's fine.
- Turn up heat under soup, but not to a full boil, just make sure it's about at a low boil or close. You don't want there to be too much action in the pot or the noodles might break up.
- With a fork, pull a glob of the egg mixture out of the mixing bowl and put it on a flour-covered cutting board. Dust the egg dough with flour to make it easier to work with, and flatten it out onto the cutting board.
- Cut it into strips (as thin or as wide as you like) and drop them into the soup. Let them sit for a few seconds before you stir them in.
- Continue until you've used up the dough, or you are just plain sick of standing there. I don't know how long you can store that dough, though, cause it has raw egg in it. Probably should just use it up, huh?
- Allow soup to simmer until k'nobbles have plumped up and look like they are done. Try one!
bag 'o thawed chicken thighs...
about this many carrots...
Just accept the fact that you are going to make a mess, and swear that you'll clean it up...
2 comments:
Heh, I've pretty much come to terms with the fact that I always make a mess in the kitchen. No matter what I'm making.
I've never seen dumplings like that before, are they noodly in texture or bready? It looks awesome either way.
They are basically a type of pasta--if you think about it, that's what the TV chefs do to make their pasta dough.
So, no they are not bready at all. I'm sure if I used a better type of flour and rolled the dough through a pasta machine, I'd have some kickass pasta.
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