Tip: With Grandparents from Germany, I had these often growing up, usually with some type of pork, with gravy poured on top (or occassionally with butter and salt and pepper). However, we prepare the mixture in a bowl and then dump it onto a cutting board and with a butter knife, cut little pieces into a pot of boiling water (keep them small); and after cutting, drag/push dough to edge of cutting board and actually dip your knife into the boiling water and it comes right off).
My mother always made enough to have left overs the next day. My mother would fry the leftovers in butter (sometimes with onions), until they became a little crispy, and that is how we ate them. Another great way to serve them is with pork and saurkraut. YUMMY!
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Tip: With Grandparents from Germany, I had these often growing up, usually with some type of...