Reviewed: May 24, 2012

These were honestly the best dumplings I've ever had. Following others' suggestions, I did not try it with nutmeg.

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Cooking Level: Intermediate

Reviewed: May 22, 2012

5 because memories of sauerbraten and KartoffelGlase, as Nan called them, are priceless. I lost her recipe years ago. She made hers larger, about the size of a small potato and they were oblong, about 3 1/2". She also put a crouton in the center and rolled them in browned/ buttered bread crumbs when done. My fondest memories are of slicing them the next day into potato pancakes and frying them. Add apple sauce for breakfast. SOoooo Good. Thanks for this, with the few changes, these were very close to Nan's. I've come to realize that each region of Germany has their particular variation of these. Your reviews would bare that out. Just make and tweak them to your families version.

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Tom

Reviewed: Feb. 8, 2012

The receipe was great! I did not make it as good as my "Oma Edelweiss" or my Mama, but for never ever making it...it was very good! My family actually LOVED IT! We made it ...mit Hirsch Fleisch Schnitzel! I sure do miss both my Oma's!!!

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Brucker Haus

Reviewed: Jan. 27, 2012

i just got done making a batch of these and my wife and family liked them gotta find a german meat dish to go with it. I am going to make a bunch of them for the next family holiday gathering.

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chuckcurry101

Home Town: Janesville, Wisconsin, USA

Reviewed: Sep. 20, 2011

I grew up on a variation of this. Boil potatoes, cool, peel, salt, pepper, nutmeg. Cut potatoes and cube onions. Put through grinder on rough setting adding onion pieces. Add seasoning as you grind. When done mix with eggs and flour. THEN make snowball size balls. Boil a little longer after they rise. One layer per bowl. Best with sauer braten but also good with rouladen though I cheat and add vinegar to my part of the gravy. About two large yellow onions worth of onions. No bread or crumbs. Just grind pieces as you grind the potatoes turning bowl as it comes out of the grinder to dispurse evenly.

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Anton

Reviewed: Feb. 9, 2011

Delicious! Not only did my family like them, but my neighbors daughter, who was visiting at the time and very picky, liked them. I served them with Sauerbraten and red cabbage. Yummy!! I added a little more salt so they wouldn't be too bland and cooked them in some of the juice from the sauerbraten.

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mistinasmith1999

Reviewed: Jan. 28, 2011

My Oma always used to make these too and we all loved them as kids. These dumplings were wonderful but the only change I made was replacing the nutmeg with garlic and onion powders. So good SlimCooking and thank you!

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