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 (German: [ˈknøːdl̩]; sg. and pl. ) or Klöße ( German: [ˈkløːsə]; sg. : Kloß) are boiled dumplings commonly found in Central European and East European cuisine.

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

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.

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.

Made from cooked riced potatoes, eggs, potato starch, and salt and formed into balls that are gently boiled, these dumplings are soft and tender and make the perfect accompaniment to your meat-and-gravy dishes or vegetarian sauce-based dishes. There are different variations of Kartoffelklöße within Germany as well.

Pick your mood—chewy, crispy, soupy, fancy—then pick your method.

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Do I boil water before adding dumplings? ›

Add frozen dumplings in a large pot of boiled water, stir gently allowing dumplings to separate. Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again.

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.

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.

Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork. Add egg and 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife.

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.