ByAngehqv1
Hi, I'd like to cook something my grandma always used to cook: dumplings with potatoes and tomato sauce. I'm just a bit confused about what to make with dumplings (my grandma isn't alive anymore, so I can't ask her 😂). She didn't make potato dumplings, but they weren't bread dumplings either. I can't find any other kind of dumpling or a recipe without bread or potatoes. Can anyone help me?
(1 votes)
Loading...We have roulades and dumplings 👀 yes, I am from Thuringia and I like dumplings because I like them so much 😂
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Maybe if u would still say what region your grandmother would come from.
From the south I still know so-called peasant dumplings (or also called dough dumplings or flour dumplings). These are dumplings that are made from dough, i.e. essentially flour + milk, if necessary still with egg. Consistency is distinctly different from the stuffing or potato dumplings, distinctly firmer, more compact, harder, almost rubber-like.
(old) buns/sembles are also in it (depending on recipe) but only as an inlay, not as a painful ingredient.
Maybe something like that?
I’m late. You know that it was flour dumplings. With us in the Saarland we called the “Whichmählknäppcha” (white flour dumplings), also called “Gaumenhäftlinge”. Cooked together with potatoes was the “Vaheirade” (married). But tomato sauce didn’t exist. I didn’t like that stuff. That was too “dädalich” (fade, tasteless).
Liver dumplings
whether tomato sauce is suitable for this, I cannot tell you – I only know both in a good soup
Well, with tomato sauce, I’ve always eaten them at my grandma, but flour dumplings are!
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Knödel with potatoes? That’s a funny combination….
What did the dumplings taste? Can individual ingredients be included? If it should be without potatoes and semmel, it can only be a grits dumplings.
I also know the soup, but they were a little firmer. Relatively neutral taste as if they had been only from flour milk and egg and then cooked in the water, whether there was anything else in there, I don’t know. Yes I did not see the combination, my grandma was swabin, and has always cooked things that nobody else knows.
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This served my Austrian mother with crushed butter and rub cheese. yummy