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

FAQs

What is the secret to perfect dumplings? ›

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

kəˈnōedᵊl. plural knödel or knödels or knoedel or knoedels. : dumpling.

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.

This knödel traditionally accompanies one of the more classic Austrian dishes: Schweinsbraten (a form of roast pork). The bread dumplings soak up the gravy rather nicely. This (side) dish also offers the possibility of forming some of those gorgeous long German words.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian, Slovakian and Czech cuisine. They come in many different forms.

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

Literally translated it “mein schatzi” means “my treasure”. It is a term of endearment used in reference to a spouse, or dating partner etc.

Pierogi (Eastern European filled dumplings)

What are dragon dumplings? ›

The dragon dumpling (Long Chao Shou) is a signature delicacy of Chengdu city. This is the special name for wonton in Sichuan.

Dumplings hold an exceptional significance in Chinese culture - the cuisine is incomplete without them, and if you've been to a Chinese restaurant in San Francisco, you will find them at the top of the menu.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Why do my potato dumplings fall apart? Too little potato starch in the dough, too many dumplings added at once or the water was not hot enough. How do you reheat potato dumplings? They best way to reheat them is to cut them into thick slices, then brown in a pan with butter.

There are many types of dumplings in Germany, such as: Dampfnudeln, Germknödel, Grießklöße/ Grießknödel, Semmelknödel, Kartoffelknödel/Kartoffelklöße, Königsberger Klopse, Leberknödel, Zwetschgenknödel and Topfenknödel/Quarkknödel.

Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely. Using the wrong type of flour: Different types of flour have different protein levels, which can affect the texture of the dumplings.

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!

The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.