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Pioneer Cut Dumplings from the 1800's

Submitted by: BARB MAXWELL

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

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Semmelknoedel (Bread Dumplings)

Submitted by: Peachy

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your meat, and cover with a little gravy.

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Flat Dumplings

Submitted by: Kathy

These are dumplings that would make your mom proud! Lightly seasoned with parsley and onion, these are tender and lovely in chicken soup.

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Herbed Dumplings

Submitted by: RONNASTEFAN

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Savory dumplings for beef or chicken stew.

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German Brotchen Rolls

Submitted by: MARBALET

These rolls are nice and chewy with a very firm crumb. Most enjoyable.

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German Rye Bread

Submitted by: MARBALET

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

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Easy German Biscuits

Submitted by: Elma Dreiling

My mother-in-law, who was of German descent, gave me this delicious recipe for easy yeast biscuits. It's so special because it goes back in her family for generations.

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Polish Chicken and Dumplings

Submitted by: SLOEFINGER

This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.

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