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These are the real thing, the way my great Oma used to make them in Germany. The recipe was given to me by my great uncle and my grandma - separatley - so I figure it was something the whole family must have seen made often. We always had them with a roasted goose and sauerkraut. The gravy was always thick and made with the goose drippings and fried wild mushrooms that we had picked just outside of Squamish, B.C. in the fall. Just thinking about is brings the memory of the rich and heady aromas flooding back to me...
What a great recipe! I have never heard of potato dumplings before this. These were wonderful served with a pork roast and green beans. (I would like to add a bit of sage to them next time and serve with chicken...) Thanks for posting!