Knodles (German Bread Dumplings)
By Chris Edwards Chris_Edwards
This recipe was passed down to me from my German born grandmother. She came to this country in the 1930s. She worked in a country club as a cook and was quite an accomplished one at that. This is one of her german recipes passed down to me. This is so good with pot roast and gravy!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Chris Edwards Chris_Edwards - Jul 14, 2012
I shared a photo of this recipe.
Patricia & Jake Fish pattifish - Jul 14, 2012
The photo shows some leafy green in the dumpling, like parsley. I would be inclined to add something scrumptious with garlic and parsley. Can't help it with my Italian blood.
Chris Edwards Chris_Edwards - Jul 15, 2012
You can add parsley...and garlic. This is the original recipe but I do occasionally add extras to taste :)
Rose Rauhauser NewYorkWoman - Jul 16, 2012
Never made dumplings but my husband is German but they cooked Pennsylvania Dutch in place of German food. These dumplings looks like they would be good in soup, do you do that and also I would be inclined to add grated parmaseano/regiano cheese and parsley too, have you ever tried them in soup or are they usually served as you do with gravy??? We don't eat that many carbs, so I'm inclined not to make them with just gravy. Lovely recipe.
Chris Edwards Chris_Edwards - Jul 17, 2012
I have not personally put them in soup to cook but I don't see why you couldnt as long as you keep the lid on during the time it is cooking.