European Stars And Stripes (Newspaper) - October 9, 1986, Darmstadt, Hesse                                Products to be found in local grocery stores attest to the popularity of his particular Type of food in Germany. Known As Klosse North of the main River and is Knodel in South  and Austria dumplings have Long been an important part of the cuisine of Central Europe. At hoche Pann in the Sud Irol the Bur Kapelle has a 12th-Century Freso showing ,1 woman making Knodl and tasting one of them to see if the seasoning ii Correct. And legend has it that the typical bavarian housewife serves Knodl various kinds of course365 Days of the year. It s also asserted that a bavarian Knodel one won a War. According to this Story the lower bavarian City of Deggendorf was under siege by the Bohemian hussies in the t4th Century. The Deggendorf defenders soon ran out of ammunition. But one o them .1 ailed Cook no doubt had a Brilliant idea Load he Cannon with hardened Knodel and hurl them Al the enemy. His tactic worked. The hussies , and Deggendorf was saved. The bavarian credit this Victory not to the heaviness of their dumplings but instead to the shape. They Point Oul that the hussies accustomed Only to the Oblong shaped dumplings of Bohemia thought they were indeed being attacked by cannonballs when the spherical bavarian dumplings were fired at them. Apparently the proper shape of dumplings remains a sore Point be Iween bavarian and bohemians to this Flay. One of my favorite kinds of German dumplings is the bavarian Semme Knodel a bread dumpling made from hardened Semmern dinner Rolls. Semme Knodel could in fact be Des uhf d As the  Side dish of Bavaria. They can be found on dlr Nusl every bavarian restaurant menu As an accompaniment to roasted meats or to meats with sauces gravies. When Bacon or Ham is added to the Basic dough the dumplings become known As  . My husband has pointed out that Semmel Knodl Are closely related to the bread dressings that americans serve wit i Turkey and other oven roasted meals. The main difference is thai the dough is formed into balls and boiled instead of being used As a stuffing and baked. After living for several years in Munich i can t imagine a traditional bavarian meal without Semme Knodel. Once it a Beer Garden in aying near Munich even saw a targe Semme Knodel being served to several children each dumpling garnished with a big Lollipop stuck into the lop. Al least the bavarian Don l always take their dumplings Loo seriously. Following Are some general instructions for making dumplings which you can apply to most dumpling recipe plus recipes for bavarian Semme Knodel and for using up any leftover Knodel. The goal in Matins dumplings is to produce ones thai Are Light and flavorful and thai no one would think of using As cannonballs against the hussies. You should strive for the kind of dumplings that Robert p. Tristram coffin praised when he wrote my family dumplings Are sleek and seductive yet Stout and masculine. They taste of meat yet of flour. They Are wet yet they Are dry. They have weight but be Light airy yet substantial. Earth or fire water velvet ind elastic meat wheat and magic they ire our family glory May they be yours too. General instructions for making dumplings 1. Make and Cook the dumplings just before they Are to be served. Dumplings Are Best when they Are fresh and hot plan your preparation and cooking time so Hal the dumplings will be ready when the rest of the meal is served 2. Knead the ingredients thoroughly until the dough is very smooth in order to have firm Well shaped dumplings. 3. To be certain thai the dough is the Correct consistency it i Best to make a lest dumpling and Cook it completely before shaping and cooking the rest of the dumplings. If the dough is Loo Slack and does t hold its shape add a Little More starch flour breadcrumbs to help it Slick together. If it s too stiff. Add More liquid milk water or cooked ingredients such As mashed potatoes. 4, wet your hands with curl tap water before you shape bread meat fish marrow dumpling dough into balls. Flour your hands before shaping Al Muir or potato dumplings. Some dumpling Are shaped Between in spoons instead of hands. For these dip the spoons in the boil ing cooking liquid each time before using them to shape a dumpling. All of these methods Are necessary to prevent the dough from sticking to your spoons or hands. 5. In most cases you should form ill thy dumplings before you put any dumplings on a wooden culling Board without letting them Louch each other. B. Use .1 Large pot and plenty of liquid because dumplings swell during cooking. If you Don t have a pot urge enough to hold All the dumplings use two pots and Divide the dumplings Between them. 7. Gently lower the dumplings into the rapidly boiling lightly salted water. Add All the dumplings Al the same time. Don l crowd the dumplings in the pol or they will Slick together. Bring the water to a boil ii gain then reduce the heat and let the dumplings Cook at a simmer. 8. Musi dumplings should be cooked uncovered except yeast raised and baking powder dumplings which must be Sto Ameri covered. A Irick or cooking steamed dumplings is to cover the pol with a tightly filling Glass lid or Glass pie pan so you can watch the dumplings and see exactly when they Are puffed and ready 9. Test to Sec if the dumplings Are done. Remove one from the water and tear it apart with iwo Forks. The Center should be dry. 10. As soon As the dumplings have finished cooking remove them with a slotted spoon and Transfer them to a colander to Drain for a minute or two. Serve immediately while the dumplings Are still hot. Bay Rische semm Elkow in bavarian bread dumplings b stale Semmern dinner Roll with crusts 2 eggs 1-1/2 cups milk 1 Teaspoon Salt 1 medium onion 3 slices Bacon or 1/3 cup chopped Ham optional 1 to 2 Tablespoons finely chopped fresh Parsley 2 Tablespoons butter 1 Teaspoon crumbled dried Marjoram them Are known at Brit Chen tit Germany Ouli Ide of the Southern it Ion. If Thucie Are not available use 10 to 12 i Licet of tale homemade White bread with Currii begin preparing the Semme Knodel at least l-l/4 hours before you plan to serve them. Cut the Rolls into Small pieces about the size of Small Croutons or into very thin slices. Put them into a Large bowl. In another bowl beat the eggs Well then stir in the milk and Salt pour this mixture Over the bread pieces mix with a Large spoon until Alt the bread has been Morse Ned and let Sil for at least 30 minutes preferably 1 hour. Meanwhile put a Large pot 6-quart of cold lightly salted water uncovered Over High heal on the stove. Finely chop the onion optional Bacon or Ham and Parsley. In a medium size Skillet heal the butter until melted then saute the onions and Bacon or Ham until the onions Are soft and Golden. Stir in the Parsley and Marjoram. Add the onion mixture to the snaked bread and knead Well until the ingredients Are thoroughly blended and none of the bread remain dry. Wet your hands in cold Lap water to keep the dough from sticking to them and form the dough into 6 to 8 balls each about the size of an Orange. Of the dough is Loo firm or too soft follow the general instructions for correcting it after All the dumplings  been formed drop them into boiling sailed Waler Lei the water crime to a boil again reduce heal to in cover the pol Halfway and simmer the dumplings for 211 minutes. Immediately remove the dumplings using a so called Sinicin and Transfer them to a colander in Drain. Serve line As an accompaniment to roasted meals or in meals Wilh . Makes h to 0 Large dumplings Cusp i or 2 dumplings ppr serving note you can add tie grated and finely chopped Peel of 1 Lemon to the Knodel dough when you add the Parsley if desired. This gives a pleasant interesting flavor to the cooked Knodel. Uses i or leftover dumplings cold leftover dumplings can be made into a dish known As Kneidel Al few err Liflet Mil t i Fried dumpling with egg often served As a Light lunch or supper dish. For each serving Cut one Large Knodel into 1/4 Inch thick slices. Chop half a Small onion and Fry the pieces in butter until Gulden in a medium Sie Skillet then add the dumpling slices and Fry them in both sides until lightly browned. In a Small bowl lightly beat 2 eggs with a Little Salt and Pepper. Four these Over the dumpling slices in the Killel and let the whole mixture Cook Over medium Low heal just until the eggs have Sel. Do not sir the mixture after you Adel the eggs. Garnish Wilh some chopped fresh Parsley and serve immediately accompanied Liy a Green salad. Cold leftover dumplings can also be turned inn kind Essalat dumpling salad slice the dumplings very thinly and arrange them on a plate or in a shallow bowl Poura simple  dressing Over the dumpling slices and Garnish Wilh chopped onion and freshly ground Black Pepper. Some recipes suggest that you loss the dumpling slices witly he dressing and onion then let the salad sit Al room Lempo Realure for t hour before serving it. October 9, tt96 Orlett att Otto