From beautiful Cesky KrumlovÂ to Oktoberfest Munich, to the Southern US statesÂ to London pubs, dumplings make the world and the people who eat them delighted and full of joy.Â Dumplings are classified as tasty balls made from dough (mind out of the gutter, please) which come in a variety of dishes both sweet and savory and in several cuisines.Â
In the Czech Republic they make very delicious sweet dumplings called ‘ovocne knedliky’.Â You cannot leave Prague without one making it to your oh so appreciative mouth.Â Depending on the season,Â peaches, plumsÂ or berries will be stuffed inside these wonderful treats and will send you and your senses on a delectable ride.Â Can you tell I love these things?Â Recipe to follow soon, I promise.
Germany specializes in potato dumplings, or ‘kartoffelknodel’ which is a typical side dish with roasted and braised meats, I think you could get by with wienerschnitzel as well.Â Using potatoes, breadcrumbs, flour & eggs you drop these dumplings in simmering water for 15-20 minutes- that is, after you stuff a crouton in the middle of it.Â Â German potato dumplingsÂ are a perfect addition to any meal, just add sauerkraut and raise your Bavarian pint to the Fatherland.
Ahhh, the Southern US, where chicken ‘n dumplings is a staple on the menuÂ and you may see less teeth than youÂ bargained for.Â You make this dish by boiling a pot of flour dumplings with chicken broth and meat, the end effect being a brothy, doughy chicken stew. Â It is a bland, yet warm & cozy dish that is perfect for a sore throat.Â
I’m too hungry to continue, so I must get to the kitchen and start on my favorite of the dumplings, the Czech ovocne knedliky.Â Look out for the I’d Rather be in Cesky Krumlov Ovocne Knedliky / Sweet Dumplings Recipe.