2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: Mix ingredients together, and knead well
1: Bring a large pot of salted water to a full boil
2: Cut mixture into 8 or 9 pieces
3: (Add more flour, if necessary as you knead)
4: Roll into balls
5: Quickly drop balls into boiling water and partially cover pot (leave a little space open)
6: After water returns to a full boil, cook for seven minutes
7: Remove each dumpling with a slotted spoon, break in half with a fork & check for doneness
8: Serve with a rich gravy entree
9: Recipe By : Ruth Moravec File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/mmdja006
13: zip