I made this for dinner Saturday night and I thought it was pretty easy to make and tasted wonderful. The dumplings weren’t as dense as I expected, but Rainer said they were perfect. The sauce was really tasty, but we ran out when we had the second two portions for lunch on Sunday, so in the future, I might make 50% more sauce (but I did grow up in the south and love me some gravy, so I can’t say for sure that everyone would need extra sauce). When I first poured the milk over the bread, I thought that it really wasn’t enough, so I added a little more milk. After the eggs and other stuff were added later though, the dumpling dough was much too mushy, so I had to add in another Brötchen and some flour. Lesson learned, stick to the recipe.
Except! The sauce was not thick at all at the end of the cooking time, so I ended up added some cornstarch mixed with water to thicken it up a bit.
I also used champignon mushrooms, a mix of white and brown, and found the sauce plenty tasty. There were shitake mushrooms in the store and I originally was going to use those but Rainer rejected that plan as straying too far from the original recipe. He said next time I can make crossover Asian bread dumplings with shitake mushrooms.
For this coming week, I’ve chosen Rahmgulasch (Creamy veal goulash). It’s another recipe from the Bavaria section of the book. So if you want to participate, prepare this dish sometime this week and the post about it next Monday.
And until you guys go through the list and pick out recipes you want us to do, I’ll just keep picking. I’ve got half the recipe names translated to English, so there’s plenty of recipes there for you guys to choose from. Nominate something!