This sounds like an excellent recipe--quite similar to the one that I've used with much appreciation--however, rivels and dumplings are not the same thing. These are, in fact little dumplings (as the "intro" paragraph explains). Rivels, however, do not have milk in them. They are generally just egg, flour and salt. Their taste & texture are a bit differen. Rivels (and probably dumplings) can also become "smothered" if they are covered while cooling, as the steam makes their consistency a bit soggy--more like dumplings.
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This sounds like an excellent recipe--quite similar to the one that I've used with much...