Readers' Recipes for Dumplings – Leserrezepte für Knödel (2024)

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Knödel is the German word for dumpling, and as such there are dozens of varieties. The most popular, however, are probably semmelknödel, which are made from day-old bread rolls (semmeln) soaked in warm milk and seasoned with onion, parsley, and a pinch of nutmeg. There are two basic ways to form bread-based knödel.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Potato dumplings are old-fashioned German comfort food, often served with a Sunday roast and gravy or classic German rouladen or sauerbraten. They are also excellent served with creamy mushroom sauce or a hearty beef stew.

The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg. Another variation, Speckknödel (bacon dumplings), are prepared exactly the same way only they have the addition of cooked bacon.

Dumplings are a favorite food throughout Germany. They are known as Klösse in Western and Northern Germany, and Knödel in South-Eastern Germany. Dumplings are made out of a dough (ingredients vary depending on the type of dumpling), most often formed into a ball-shape, then boiled or steamed in salt water.

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

What are the 3 main ways to cook dumplings? ›

Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying.

Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

Knödel comes from the word knode meaning little knot and Kloß originates from Middle High German from the word klō meaning flower bulb, ball, or clump. Written recipes of Knödel and Kloß can be traced back as early as to the 18th century, but these kinds of dumplings are not only typical German.

You will usually see these potato dumplings, or Kartoffelklöße (pronounced kartoff-el-kleuz-ze) or Knödel, on the side of our favourite meat dishes, like Sauerbraten, Roast Pork or Beef Rouladen.

This is an Austrian classic. Knödel (you pronounce the "k") means dumpling in German. My mother used to make this dish a lot when I was small because it's a good way to use up stale bread.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

Don't boil or stir the dumplings.

Vigorous boiling and stirring will cause the dumplings to fall apart.

It's the little things that really add flavor. Tip Three: Mix some dried herbs into your dumplings. Add a little bacon grease or poultry seasoning at the beginning of the simmer time. They're older, more "chickeny" and easy to work with.