Bayrische Knoedel

This recipe could alternately be titled Bavarian Dumplings. Bayrische or Bayerische is how you say Bavarian in German apparently. Knoedel are a hugely popular dish throughout Europe, including Bavaria, Germany, Austria, Eastern European countries such as Czechoslovakia, into Ukraine and Belaruse, and even into the Scandinavian countries. Most often made with bread and/or potato, these dumplings form the basis of some meals with meat in them, and can become a dessert dish with a sweet topping. This particular recipe calls for chopped ham, and so would be part of a main dish. You will note that there are virtually no quantities mentioned for the ingredients.

Bayrische Knoedel (Bavarian Dumplings)

Cook potatoes, put through ricer, have potatoes cold before mixing with the rest. Cut bread in very fine cubes, about half a loaf, put lots of grease in a frying pan and fry bread til a golden brown, not too brown.

Mix bread cubes with potatoes and enough flour to make a soft ball and not sticky when formed. Chopped, boiled ham is very good mixed in the center. It will take about 5 1/2 to 6 cups flour. Drop balls in boiling salted water and cook for 1/2 hour or until they come to the surface. Serve with spareribs and sauerkraut on the side, using the gravy from the spareribs over the balls when serving.

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