Dumplings are beloved cornerstones of German cuisine. Traditionally served with dishes like rouladen and sauerbraten, they soak up the rich sauces that accompany many hearty German entrees. Some of the most popular dumplings are made of potato; they can include meat or not, and paired with fruit or custard sauces they can also be offered for dessert. Whether savory or sweet, you’ll want to add a few of these authentic German recipes to your kitchen repertoire.
Although the ingredient list is short and these dumplings are not hard to make, the preparation process is fairly involved and takes some practice. To make it easier, start with a dumpling mix.
The name Hoorische translates as “hairy ones” and alludes to the dumplings surface which comes out quite rough because the potatoes are grated coarsely. A filled variation is stuffed with ground meat and/or liver sausage.
These dumplings filled with fried seasoned potato cubes, onions, sauerkraut and leeks, served boiled or fried with sour cream, are a variation of a Ukrainian national dish.
Both names refer to dumplings made with a sweet yeast dough. They can either be steamed, as is common in Austria, in which case they are called Germknödel (with the ‘Germ’ standing for yeast). Or they can be cooked in a liquid mixture of cream, milk, butter and sugar, in which case they are called Dampfnudeln.