The dumplings were what scared me…

/ J. F. Riordan

Mainly because I had never made any before. But they were easy and kind of fun to make. I could tell they were done when they floated to the surface of the boiling water.

This was one of those meals with lots of last minute preparation that can be daunting, particularly because all the recipes were new to me. But dinner was a success.

I sent all the leftovers home with my friends. I really don’t enjoy heavy meals like that anymore.

But I could eat a lot of dumplings: so chewy and dense and delicious. I sent them home, too.

23 thoughts on “The dumplings were what scared me…”

  1. Being of German extraction (well, Pomeranian, as there was no “Germany” when my great-great grandparents emigrated), my DNA is drooling at those dumplings.

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  4. What a special thing to do for your friend! Preparing a meal for someone is such a sincere expression of love. Happy you were pleased with the results- kudos to you for taking on a challenge! I have found that taking on cooking one of your mother’s specialty meals is daunting.

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  6. Dumplings were my favorite dish that my Grandmother made. Between my grandfather and I, We ensured no dumplings were ever leftover and sent away! 😁🍲

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  7. My grandmother with who raised me, always used to make German delicacies as she was an immigrant from Germany. Reading your post brought back wonderful memories of the delicious food she used to make. I still have one of her books of recipes but unfortunately they are written in German and in cursive so I can relate to your experience of trying to make those items, but glad the dinner was a success.

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  8. I glad you had great success with your culinary adventure. Sauerbraten is my husband’s favorite German dish. When we went to Germany in 1986 I bought the spices necessary to prepare it. I separated the spice mix into little amber bottles, each with enough for one recipe. When we left Tn last year, I left behind all but one of those bottles. I had made the dish once many years ago but not again. It wasn’t terribly hard but just not to my taste. As for your other part of the story about using the old recipes. I have experienced that when using my mother’s recipes. She wrote quantities such as 3/4 of a box of graham crackers and Number 2 sized cans of vegetables. With the shrinkage of product package sizes now it makes cooking experiences an adventure.

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  9. But isn’t it always thrilling to do something new! I do that…frequently… and have a wonderful neighbor who says she doesn’t cook well… but she did manager to raise two wonderful children and her husband is still living!

    My latest endeavor, last night actually, had the misfortune of being cooked in too small of a skillet… but I persevered… it actually turned out quite good [chicken, pasta, spinach and cheese]… what could possibly go wrong… good thing my cleaning crew arrives soon!

    Keep doing new things… keeps the brain active and sense of accomplishment…

    On another note, I was referred to a new author, David Rosenfelt. His character is an attorney with a sense of humor…he has a dog… I describe his books as “chick flicks” … easy reads… have a wonderful day… 🙂 C

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  10. One Picture? With all the scrumptious descriptions of the food? Just kidding. So glad it was such a success. You are also very strong and decisive in sending all that food home, with none to spare for you, Charlie and perhaps the dogs? At any rate, glad it was a success. Marilyn

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    • Sauerbraten isn’t a particularly pretty dish, though. It’s not like a lovely rare tenderloin or something. It’s a hunk of tender, slightly gray meat with a thick brown gravy. We can’t all be photogenic.

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      • We make an Eastern European dish of fried cabbage with small potato dumplings scraped from a plate into the boiling water. Served with sour cream it is the ultimate peasant food but it does not look inviting at all. But once you start eating it is hard to stop!

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  11. Yes potato dumplings are the best! We have a dish from our Ukrainian/ Russian side of the family called Haluska. A dish served throughout Eastern Europe. Fried onions and cabbage with potato dumplings and sour cream. The dumplings are made with raw potatoes, eggs and flour. Scraped off a plate into boiling water about the size of gnocchi potato pasta and pulled out when they float on top. It is just so good and really hard to stop eating. Yes it can get heavy but making it only once in five years works out fine.

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  15. My maternal grandmother came from Germany through Ellis Island at age 7 with her younger brother and parents. They settled in northwestern Ohio, but Grandma later somehow made her way to Cincinnati and met my Irish-American grandfather. They ran away together and married. Some of her first attempts cooking for him were a disaster: burned pork chops and overcooked peas, but he happily ate them. She improved to the point of making some of the best home-cooked meals I’ve ever enjoyed. Shredded beef barbecue and potato salad in summers, and big Thanksgiving and Christmas Day dinners were just a few. My sister inherited Grandma’s “cooking gene” and is a great cook, but I miss those wonderful childhood meals. Congratulations on your Sauerbraten and dumplings success!

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  16. I have fond memories of helping my mom make chicken and dumplings as a child—before my vegan days. I was fascinated by them floating to the top. As a person who loves family history and traditions, I’ve appreciated your cooking posts. It’s so easy to let those traditions slide these days. Hugs to the pups! ❤️❤️

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