Semmelknoedel (Bread Dumplings) - Review by LINDA MCLEAN ...
Thanks so much for this recipe. This was just one of the many different types of "knoedels" my Austrian Oma made for us. I made these for a chicken "stoup" we had for dinner last night and they were delicious. Didn't even need the bread crumbs. The only dumpling recipe I have of my grandmothers is the Potato Plum Dumpling which I have posted on this site. I remember her making a dumpling with fried pieces of pork fat in the center. To die for (literally), but worth the risk! She called them (Kram-eek) Knoedels. Anyone out there know what I'm referring to? Again, thanks so much Pietzsche!
Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort.
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
A classic Bavarian/German dish of pigs knuckles in broth. It takes some time, but is well worth the wait.