You guys have been asking for a cooking video for quite some time and when I went home for Easter earlier this year, my brother and I recorded one for you. 😊 I hope you find it helpful! If you give this a try at home, I would love for you to post about it on Facebook, Instagram, or TikTok, and don't forget to tag me! *Since a few people were irritated by this: The dish is usually just the dumplings with the sauce. We just decided to make some red cabbage with it (which some locals would be opposed to) because we find it to be a fitting side and you'll find this as a side of many traditional Bavarian dishes.*
Servus Feli.. Ich glaube da schleicht sich jemand,der sich für dich ausgibt und ein Gewinnspiel verspricht durch deine Kommentare.... Entschuldige, falls ich mich irren sollte.
Oh Feli, thank you for this.. my mother was from Bavaria and she made this often when I was a child, it was also my favorite. She passed in 1992, and I havent had it for 30 years. I'm going to try and make it now. Thank you so much!
I am not from Bavaria but it is the same for me with the food my grandma made. She now has dementia and can't cook anymore. I always use her Waffelrezept. And it tastes like pure childhood! It is also amazing for her. Because she remembers the taste and she is always happy she can have them, although she can't make them herself anymore.
Yes. Thank you. I will. Try this. Looks like my type of cooking. You made my day giving me the information. Thanks for the schooling. You and your brother did excellent. Keep up The good work.
I love German food. Every meal feels like it’s made by grandma. It’s just big and hearty. I’ve never tried to make bread dumplings. I’ve made the potato ones though. Might have to give this one a try. Seems like a good way to get rid of leftover bread.
can't wait to try it!! Thank you Feli, you've inspired me to not only cook German food, but now to learn the language! Im practicing every day during my commute. Love your channel
More cooking videos, please! I was just talking about making schnitzel and spaetzle and here you are with a German cooking demo! Show us ALL the Bavarian food, please and thank you!
What perfect timing to come across this recipe. A few days ago I was thinking of the Speckknoedel Suppe I had several times while hiking the Tirol. Now that I know how to make the dumplings I can enjoy both versions and relive those wonderful times in Deutschland und Österreich. Pfiat di!
I lived in Germany for eight years, six as a kid (my father was in the U.S. Army), and two as a member of the U.S. Air Force. I met my wife in Germany in 1968 (her father was in the Air Force) and we both love German food. We can't pass a German restaurant we stumble on while traveling without getting a meal. Our most recent find was the restaurant Bavaria in Eagle Beach, Aruba. It was great. So, we'd enjoy more German food videos. Keep them coming.
@@donnas9599 I spent three years at Kelley Barracks in the early '60s. Spent lots of time at the Patch AYA. Speaking of great German restaurants, there was one in Vaihingen not far from Patch that was my dad's favorite. It was called Am Wallgraben.
My grandparents make them for every holiday and they are the best! My grandfather had a German restaurant called the Bavarian Inn in NY so we were always spoiled with great German food. Loved this content and would love to see more!
That's basically the recipe I use as well. The only difference is, that I use chanterelles. Oh, I'm not bavarian, but coming from the northern part of Germany. Goes to show that the recipe has spread. 😉
I grew up with this, and having lived in the US for far too long I really miss this type of food. Thankfully we're visiting Germany in a few weeks again :)
Yes, thank you! I've always loved Semmel Knodel and Kartoffel Knodel but since my mother passed I haven't been brave enough to try them. Especially not from a recipe in German with metric measurements. You make it look so easy and the Imperial measurements really help. I'll definitely be trying this soon.
Oh yummy, yummy, yummy or Lecker, Lecker, Lecker! I had this exact meal last month while visiting my sister. Great idea, cooking a German/Bavarian meal. Thanks Feli!
I love Schwammerlsoß mit Knödel (Dumplings with mushroom sauce)... but its definitely even better with mushrooms fresh from the forest :) ...i've never seen it with red cabbage. I have to try that.
I never knew how much sugar they used in bread in America until I made my own and wow amazing fresh soft and full of flavor without all that sweetness which I never liked anyway
A few years ago I decided to start baking my own bread. I don't think I've bought a loaf of store bread since. My bread contains flour, water, salt, and yeast. That's it.
@@conlon4332 Yes and no. The yeast needs to feed on a "sugar," but there are sugars available in the flour and other ingredients. If you want to proof your yeast or give it a head start, then, yes, you can add sugar, but a full portion of yeast (about a tablespoon) needs no more than a teaspoon of sugar to get it going. So the bottom line is that if you're going to add sugar to help your yeast, you only need a teaspoon or so--not the massive amounts a lot of commercial bread (and some home recipes) call for.
I agree, but I'd also point out that the sauce she made is ubitiquous. It's basically the gravy for Swedish meatballs and the foundation of many cream soups, "Thanksgiving green beans," and many other applications. I mean no disrespect or insult--there's a reason that sauce is so prevalent: it's delicious! In fact, if I were going to teach someone how to make one and only one sauce, this would be the one.
Wow that meal looks delicious. I have two broken ankles and a broken knee that aren't healing, so I can't stand for long periods of time, but if I ever heal, I want to try these delicious looking bread dumplings and sauerkraut. My best friend growing up had parents from Germany, and her mom made delicious food. I used to love it when I was invited to stay for dinner with them, which was quite often!! Thank you!
My grandmother used to make this, but not the mushrooms and sauces. The next day she would cut them up and fry them on the stove. She passed in the mid 90’s and I have been asking everyone in my family if they knew how to make them. Just my luck, nobody did. My grandfather was from Wallerdorf, north east of Munich. Thank you so much for this video. It brought back so many memories with her.
I make the bread dumplings differently (I'm from Thuringia): I cut 8 rolls into cubes and fry it in 2-3 batches with butter in a large pan. Then I put the fried bread roll cubes into a large bowl. In a measuring cup I mix half a (German) cup of flour with a cup of water until smooth and nothing clumps and dump into the bowl. Then I add 4 eggs, salt and nutmeg and continue with kneading, let it rest for about 30 minutes, shaping and letting sit in salted water (just before the boiling point, but it should not boil). Where your dumplings are certainly the healthier option because there is less fat.
@@henningbartels6245 I know the potatoe dumplings from Thuringia (half and half or grey/green dumplings). But they also have bread dumplings there. It is a dish to use leftovers or old/stale bread and not throw away stuff. Back in the day, people couldn't afford to waste anything, so they came up with all kinds of recipes to make from things people often throw away nowadays (maybe, with costs rising, we go back to those things? I'd love to see that!).
@@hellkitty1442 I grew up with a great depression ww2 immigrant grandmother from Germany. I eat every last morsel of all food stuff. Can't understand the waste of today.
@@djnone8137 me neither. I mean, if it's moldy, ok. But there's so many recipes out there to make food from leftovers. I try to use everything and not throw away good food. I may not have experienced not having enough to eat, but I grew up looking after money and spendings. And today that is needed even more than a few years back. Hope, you still have your grandmas recipes. Treasure them!
@@hellkitty1442 I'm from an area north of Thuringia. Dumpling as a side are not very common here, rather potatoes in various forms. People used their creativity to come up with recipes for leftover potatoes - like fried potatoes, potatoes salad or pancakes from leftover potatoe mash. Though, from old bread they made "Arme Ritter" - a sort of french toast, or "Klump" - oval shaped dumplings for soups.
When I lived in Germany my favorite meal was a Frikadellen sandwich. The owner of the bar where we had our stammtisch would make them for me. SOO GOOD!!! But I am also a huge fan of mushrooms so will definitely be trying this! Thanks!
This has always been one of my favorite dishes to purchase from a stand at a Weihnachtsmarkt during the Christmas Holiday season. Now I feel an upcoming need to visit Germany again!
Semmelknödel are one of my fav German foods! We used to have them with a beef roast. Now I’m vegitarian so I will DEFINITELY be trying YOUR version! Thanks for the great idea!!
Oh the memories. Dumplings are our family favourite, and when we smell the mushrooms cooking we get excited. Red cabbage was always homemade, but we have ready made in quite a few Canadian grocery stores.
Feli, I live in Norwood here in Cincinnati and I love this meal also. But, I always enjoy a good beirschnitzel. Feel free to come over and bring either one of these. Have a good day!
This looks so so good! It reminds me of Kneidalach (Matzo ball) a little bit. You should do more German recipes, I think it would be great to learn more of your cuisine 🤎
Chicken in the sauce? That was probably "Geschnetzeltes Züricher Art" (Geschnetzeltes is sliced meat in that kind of cream sauce, Züricher Art means "in the way they do it in Zurich (Switzerland)" which is the specific version with Mushrooms.
I recognize how hard you work on your American accent. You are so accessable because you sound so much like us Midwesterners! I'm proud to call you an Ohioan! I've learned so much from you. I thoroughly enjoy your channel.
The shown American onion looks like a white onion or in German "Gemüsezwiebel". Those are also bigger in Germany. They are also sweeter and milder than yellow onions.
I love this dish and make it often in the fall, except that I use Eierschwammerl mushrooms. I'd never seen or used these mushrooms before in the US, but they're easy to find here in Austria. Instead of Semmelknödel, I mostly just use pasta, usually spaghetti. It's super delicious and one of my all-time favorite dishes!
The Austrian "Eierschwammerl" would be "Pfifferlinge" in Northern Germany or chanterelle in English. Though the usual Golden chanterelle seems to be only native to Europe, there are many more similar varieties from the same mushroom family, with a few varieties also native to the US. There are canned chanterelles here in Europe, but they don't taste the same - they are preserved in some acid water. The fresh mushrooms are much better.
I have zero experience with German food but this looks so yummy, I want to try it. And I would honestly love to see more recipes like this on the channel :D
My mothe rin law puts the lebkuchen in the sauerbraten. Now is the time of year you can actually do that. Probably you can get ginger snaps in America all year.
pro tip: whenever you use finely chopped onions in a lump, whether with bread for dumplings or with meat for meat balls, always stir-fry them golden in a little butter first. Never put them in raw. Whether for Semmelknödel, Fleischküchle or Maultäschle. Makes it so much better😋
I'll have to try this! I made red cabbage, bacon and apples with my Oktoberfest feast... It does take extra time and prep but the results are delicious! Kroger sells the Aunt Nellie brand of red cabbage but it is so expensive... From scratch is better and cheaper without the bacon and apples. Shred the cabbage, slice a red onion with sugar and vinegar, cook down and soften.👍😁😋🤤
I think the expansion of the topic is quite successful. Please more. I found it amazing that you can buy ready-made breadcrumbs for dumplings in Bavaria.
Red cabbage is easy to prepare. I’ve been eating it my whole life and have prepared it professionally for my cooking jobs almost as long. My great grandmother (from Saxony) taught my mother how to make what we call German red cabbage.
I really enjoyed this. The best part is that you are doing "real cooking," using your hands and getting the spoon handle mucked up! Cooking videos where everything is pristine are just too silly to believe. Also, this sounds like a great recipe! More cooking! And maybe a wine tasting/recommendation video. I know almost nothing about German wine. (When in college a few eons ago, we thought Schwarze Katz wine was, well. . . the cat's pajamas!)
I just made some about a month ago after I asked my mom how she makes them. She comes from Baden-Württemberg. Her recipe is close, but exactly the same( no parsley and has nutmeg). I live by the Mexican border so I use Mexican rolls (bolillos) which can be found in almost any bakery here. It has very little sugar compared to the American versions. My next dish will be spaetzle.
When I read the title I was hoping for kartoffelknödeln, since one of my favorite meals from my trips to Bavaria is that with gravy and a slice of pork steak, but I'm not disappointed at all with what you actually cooked.
Ooh! I'm definitely grabbing this for future use, because this sounds like the purest comfort food to me! Aunt Nellie's is a brand of red cabbage in jars that I see in all the grocery stores where my inlaws live in Pennsylvania. I'm not sure how they compare to actual German brands, but if you don't have an Aldi, this may be an option for you. I just looked them up online, and they're from Wisconsin, so their products may be much more widely available than I originally thought.
Awesome video! The German food dish I remember most when I visited Germany back in the summer of 2004 is Rinderwald (if I remember that name correctly). Keep it up with these great cooking videos showcasing wonderful German food whenever the opportunity allows. =)
Hi. My Name is Martin and i am from a little Village (about 55km outside from Munich) near Landsberg. I like watching your your Video. They are quite entertaining and some also informative. Greetings from your "Homeland" and keep going. 👏👋👍
I love Semmelknödel as opposed to the frequently-found Kartoffelknödel. Thanks for the video. I lived in Munich for a few years and always wished I could re-create a good Semmelknödel myself. I will try your recipe. Thanks again and I love your channel.
Hey Feli, supper Kanal, lerne gerade Englisch mit euch beide. Seit echt Klasse. Habe letztens Terence Hill bei Markus Lanz gefunden, weil ich dein Kanal gucke. Danke 🤗 der spricht voll gut deutsch, wusste ich gar nicht. Macht so weiter. Top 👍
You guys have been asking for a cooking video for quite some time and when I went home for Easter earlier this year, my brother and I recorded one for you. 😊 I hope you find it helpful! If you give this a try at home, I would love for you to post about it on Facebook, Instagram, or TikTok, and don't forget to tag me! *Since a few people were irritated by this: The dish is usually just the dumplings with the sauce. We just decided to make some red cabbage with it (which some locals would be opposed to) because we find it to be a fitting side and you'll find this as a side of many traditional Bavarian dishes.*
How long to cook the Knüdeln?
This video was fun to watch keep making these
@@blatherskite9601 20 minutes!
Servus Feli..
Ich glaube da schleicht sich jemand,der sich für dich ausgibt und ein Gewinnspiel verspricht durch deine Kommentare.... Entschuldige, falls ich mich irren sollte.
@@ilonahaun Stimmt, ich habe auch was "gewonnen".
Oh Feli, thank you for this.. my mother was from Bavaria and she made this often when I was a child, it was also my favorite. She passed in 1992, and I havent had it for 30 years. I'm going to try and make it now. Thank you so much!
❤❤🥰🥰
Have you already made it? Did it bring back the taste from childhood? 😊
I am not from Bavaria but it is the same for me with the food my grandma made. She now has dementia and can't cook anymore. I always use her Waffelrezept. And it tastes like pure childhood! It is also amazing for her. Because she remembers the taste and she is always happy she can have them, although she can't make them herself anymore.
Why did she herself not show you how to make it back then? You would not have had to wait 30 years.
Mindestens können Sie jetzt dieses wieder erleben.
@@Kloetenhenne Das ist sehr schön und lieb von Ihnen, das für Ihre Großmutter zu tun.
This was great! Going to try it. Would love to see another cooking video from time to time.
Enjoyed the first "Cooking with Feli" video! Would like to see a couple more of your favorite dishes for sure. I'll have to try to make this one.
Yes. Thank you. I will. Try this. Looks like my type of cooking. You made my day giving me the information. Thanks for the schooling. You and your brother did excellent. Keep up
The good work.
I love German food. Every meal feels like it’s made by grandma. It’s just big and hearty. I’ve never tried to make bread dumplings. I’ve made the potato ones though. Might have to give this one a try. Seems like a good way to get rid of leftover bread.
I just returned from Munich 2 weeks ago. The food was incredible! I will have to try this recipe! Thank you!
can't wait to try it!! Thank you Feli, you've inspired me to not only cook German food, but now to learn the language! Im practicing every day during my commute. Love your channel
I’ve waited from the very beginning for you to do recipes lol please keep them coming!!!
More cooking videos, please!
I was just talking about making schnitzel and spaetzle and here you are with a German cooking demo! Show us ALL the Bavarian food, please and thank you!
Yes, I would also love a few cooking videos especially spaetzle.
What perfect timing to come across this recipe. A few days ago I was thinking of the Speckknoedel Suppe I had several times while hiking the Tirol. Now that I know how to make the dumplings I can enjoy both versions and relive those wonderful times in Deutschland und Österreich.
Pfiat di!
When I was in grad school in the Saarland, Semmelknödel showed up about every other week at the Mensa, and it was always nice on a crisp autumn day!
I lived in Germany for eight years, six as a kid (my father was in the U.S. Army), and two as a member of the U.S. Air Force. I met my wife in Germany in 1968 (her father was in the Air Force) and we both love German food. We can't pass a German restaurant we stumble on while traveling without getting a meal. Our most recent find was the restaurant Bavaria in Eagle Beach, Aruba. It was great. So, we'd enjoy more German food videos. Keep them coming.
Thank you for sharing 😊😊
Where did you live? I guess Bitburg or Heidelberg 😬.
@@SchenkinNY Frankfurt, Stuttgart, Ramstein.
@@jonham8469 I did 2 years at HQ USEUCOM at Patch Barracks in the early 80s. I LOVED it!!
@@donnas9599 I spent three years at Kelley Barracks in the early '60s. Spent lots of time at the Patch AYA. Speaking of great German restaurants, there was one in Vaihingen not far from Patch that was my dad's favorite. It was called Am Wallgraben.
My grandparents make them for every holiday and they are the best! My grandfather had a German restaurant called the Bavarian Inn in NY so we were always spoiled with great German food. Loved this content and would love to see more!
I remember, Lake Ronkonkoma!
That's basically the recipe I use as well. The only difference is, that I use chanterelles. Oh, I'm not bavarian, but coming from the northern part of Germany. Goes to show that the recipe has spread. 😉
I grew up with this, and having lived in the US for far too long I really miss this type of food. Thankfully we're visiting Germany in a few weeks again :)
Yes, thank you! I've always loved Semmel Knodel and Kartoffel Knodel but since my mother passed I haven't been brave enough to try them. Especially not from a recipe in German with metric measurements. You make it look so easy and the Imperial measurements really help. I'll definitely be trying this soon.
Gernan here with relatives from Bavaria and mother from Bohemia: Red cabbage and mushrooms in cream-sauce in one dish? - an absolute no-go!
Oh yummy, yummy, yummy or Lecker, Lecker, Lecker! I had this exact meal last month while visiting my sister. Great idea, cooking a German/Bavarian meal. Thanks Feli!
I love Schwammerlsoß mit Knödel (Dumplings with mushroom sauce)... but its definitely even better with mushrooms fresh from the forest :) ...i've never seen it with red cabbage. I have to try that.
It must be a warm and delicious meal. Thanks for sharing, Feli!
I never knew how much sugar they used in bread in America until I made my own and wow amazing fresh soft and full of flavor without all that sweetness which I never liked anyway
It was quite a shock for me when I first came here 😅
A few years ago I decided to start baking my own bread. I don't think I've bought a loaf of store bread since. My bread contains flour, water, salt, and yeast. That's it.
@@TWolf317 Don't you need sugar for the yeast to work?
@@conlon4332 Yes and no. The yeast needs to feed on a "sugar," but there are sugars available in the flour and other ingredients. If you want to proof your yeast or give it a head start, then, yes, you can add sugar, but a full portion of yeast (about a tablespoon) needs no more than a teaspoon of sugar to get it going. So the bottom line is that if you're going to add sugar to help your yeast, you only need a teaspoon or so--not the massive amounts a lot of commercial bread (and some home recipes) call for.
@@ajs11201 Most bread recipes I've used call for 1 teaspoon of sugar.
I'm the only American I know who owns a spaetzle-maker. But it's SO good!
It's always nice to see what foreign countries food dishes are prepared and made.
I agree, but I'd also point out that the sauce she made is ubitiquous. It's basically the gravy for Swedish meatballs and the foundation of many cream soups, "Thanksgiving green beans," and many other applications. I mean no disrespect or insult--there's a reason that sauce is so prevalent: it's delicious! In fact, if I were going to teach someone how to make one and only one sauce, this would be the one.
Wow that meal looks delicious. I have two broken ankles and a broken knee that aren't healing, so I can't stand for long periods of time, but if I ever heal, I want to try these delicious looking bread dumplings and sauerkraut. My best friend growing up had parents from Germany, and her mom made delicious food. I used to love it when I was invited to stay for dinner with them, which was quite often!! Thank you!
I remember eating these back when I visited Hannover Messe....Thanks for the memories Feli.
It looks so yummy! I can't wait to try to make it myself. I hope you make some more cooking videos in the future.
Looks amazing! Hope you do more food videos. I feel like German food does not get enough recognition.
My grandmother used to make this, but not the mushrooms and sauces.
The next day she would cut them up and fry them on the stove.
She passed in the mid 90’s and I have been asking everyone in my family if they knew how to make them. Just my luck, nobody did. My grandfather was from Wallerdorf, north east of Munich.
Thank you so much for this video. It brought back so many memories with her.
My absolute favorite vegetarian dish.
Prepared alternately with mushrooms or chanterelles, it tastes incredibly delicious.
Looks delicious, I just made sauerbraten and potato dumplings, so now I’ll have to try this. Thanks
Oh, that looks amazing! You made me hungry! 🙂Have a great week, Feli!
My grandmother used to make these when she was making a pork roast with gravy. Delicious.
I make the bread dumplings differently (I'm from Thuringia): I cut 8 rolls into cubes and fry it in 2-3 batches with butter in a large pan. Then I put the fried bread roll cubes into a large bowl. In a measuring cup I mix half a (German) cup of flour with a cup of water until smooth and nothing clumps and dump into the bowl. Then I add 4 eggs, salt and nutmeg and continue with kneading, let it rest for about 30 minutes, shaping and letting sit in salted water (just before the boiling point, but it should not boil).
Where your dumplings are certainly the healthier option because there is less fat.
I thought, it is more common to make dumpling from potatoes in Thuringia?
@@henningbartels6245 I know the potatoe dumplings from Thuringia (half and half or grey/green dumplings). But they also have bread dumplings there. It is a dish to use leftovers or old/stale bread and not throw away stuff. Back in the day, people couldn't afford to waste anything, so they came up with all kinds of recipes to make from things people often throw away nowadays (maybe, with costs rising, we go back to those things? I'd love to see that!).
@@hellkitty1442 I grew up with a great depression ww2 immigrant grandmother from Germany. I eat every last morsel of all food stuff. Can't understand the waste of today.
@@djnone8137 me neither. I mean, if it's moldy, ok. But there's so many recipes out there to make food from leftovers. I try to use everything and not throw away good food. I may not have experienced not having enough to eat, but I grew up looking after money and spendings. And today that is needed even more than a few years back.
Hope, you still have your grandmas recipes. Treasure them!
@@hellkitty1442 I'm from an area north of Thuringia. Dumpling as a side are not very common here, rather potatoes in various forms. People used their creativity to come up with recipes for leftover potatoes - like fried potatoes, potatoes salad or pancakes from leftover potatoe mash.
Though, from old bread they made "Arme Ritter" - a sort of french toast, or "Klump" - oval shaped dumplings for soups.
Lecker! Rotkohl mit Äpfeln was always my favorite. My mom had to make it from scratch though. I can’t wait to try your Knödel recipe!
When I lived in Germany my favorite meal was a Frikadellen sandwich. The owner of the bar where we had our stammtisch would make them for me. SOO GOOD!!! But I am also a huge fan of mushrooms so will definitely be trying this! Thanks!
This has always been one of my favorite dishes to purchase from a stand at a Weihnachtsmarkt during the Christmas Holiday season. Now I feel an upcoming need to visit Germany again!
Feli, you are quite the talented cook! I love German food (I'm 1/2 German) and I think I'd like to try this dish. Thank you for sharing!
Semmelknödel are one of my fav German foods! We used to have them with a beef roast. Now I’m vegitarian so I will DEFINITELY be trying YOUR version! Thanks for the great idea!!
Oh the memories. Dumplings are our family favourite, and when we smell the mushrooms cooking we get excited. Red cabbage was always homemade, but we have ready made in quite a few Canadian grocery stores.
Looks awesome, even though I am not German I love the food from there.
Looks yummy! Thanks for sharing, Feli and Timo. I'd love to try your recipe one of these days :)
We came back from Germany in 1985. We lived in the Perlacher Forst housing area. I still miss the food, and fresh bread!
Feli, I live in Norwood here in Cincinnati and I love this meal also. But, I always enjoy a good beirschnitzel. Feel free to come over and bring either one of these. Have a good day!
This looks so so good! It reminds me of Kneidalach (Matzo ball) a little bit.
You should do more German recipes, I think it would be great to learn more of your cuisine 🤎
Well, the origin is from Knodel, so it basically a Jewish take on it.
Ooooh I want to try it. Kind of makes me think of my moms thanksgiving dressing
Oh man what timing! I was just planning my dinner. I already have most of this stuff. Looks like I know what I'm making tonight. Thank you!
My German grandmother used to make a similar dumpling recipe with chicken. I can't wait to try this recipe.
Chicken in the sauce? That was probably "Geschnetzeltes Züricher Art" (Geschnetzeltes is sliced meat in that kind of cream sauce, Züricher Art means "in the way they do it in Zurich (Switzerland)" which is the specific version with Mushrooms.
I recognize how hard you work on your American accent.
You are so accessable because you sound so much like us Midwesterners! I'm proud to call you an Ohioan! I've learned so much from you. I thoroughly enjoy your channel.
The shown American onion looks like a white onion or in German "Gemüsezwiebel". Those are also bigger in Germany. They are also sweeter and milder than yellow onions.
I love cooking! So excited to try this recipe!
This was a wonderful video! It _did_ look a little rich for me, but...I would definitely eat it!
I love this dish and make it often in the fall, except that I use Eierschwammerl mushrooms. I'd never seen or used these mushrooms before in the US, but they're easy to find here in Austria. Instead of Semmelknödel, I mostly just use pasta, usually spaghetti. It's super delicious and one of my all-time favorite dishes!
The Austrian "Eierschwammerl" would be "Pfifferlinge" in Northern Germany or chanterelle in English. Though the usual Golden chanterelle seems to be only native to Europe, there are many more similar varieties from the same mushroom family, with a few varieties also native to the US. There are canned chanterelles here in Europe, but they don't taste the same - they are preserved in some acid water. The fresh mushrooms are much better.
Danke, Feli! That looks delicious!
I have zero experience with German food but this looks so yummy, I want to try it. And I would honestly love to see more recipes like this on the channel :D
Our family's 'German dish' is sauerbraten, with ginger snaps in the beef sauce (yes, really!) and potato dumplings. Love that.
Only person I know who puts gingersnaps in the brine is a friend of Polish decent. His family's home city was near the norther border of Germany.
My mothe rin law puts the lebkuchen in the sauerbraten. Now is the time of year you can actually do that. Probably you can get ginger snaps in America all year.
Fun watching you cook German style
A good way
Feli that looks great. I will have to try this for sure.
pro tip: whenever you use finely chopped onions in a lump, whether with bread for dumplings or with meat for meat balls, always stir-fry them golden in a little butter first. Never put them in raw. Whether for Semmelknödel, Fleischküchle or Maultäschle. Makes it so much better😋
Looked yummy. Would love to see more German food recipes.
Loved the cooking episode. Would like to see more of these.
Looks great. I plan to try it. You should make more cooking videos
Brilliant, thank you. Käsespätzle next please!
Hehe - now that would probably go a little out of the Bavarian tradition. Käsespätzle is one of the archetypal Swabian dishes.... 🙂
That was cool. Would definately like to see some more traditional German cooking vids as it's not something you see very often.
Your brother rocking the Carhartt WIP - boy knows what's up.
I love German food. I haven't tried this though and it looks amazing.
I'll have to try this! I made red cabbage, bacon and apples with my Oktoberfest feast... It does take extra time and prep but the results are delicious! Kroger sells the Aunt Nellie brand of red cabbage but it is so expensive... From scratch is better and cheaper without the bacon and apples. Shred the cabbage, slice a red onion with sugar and vinegar, cook down and soften.👍😁😋🤤
Perhaps the most likeable person on the internet. Looks good.
I think the expansion of the topic is quite successful. Please more. I found it amazing that you can buy ready-made breadcrumbs for dumplings in Bavaria.
Red cabbage is easy to prepare. I’ve been eating it my whole life and have prepared it professionally for my cooking jobs almost as long. My great grandmother (from Saxony) taught my mother how to make what we call German red cabbage.
Loved the video! More authentic German food recipes would be awesome Feli!
That looks very good! I have only had liver dumpling soup before.
I really enjoyed this. The best part is that you are doing "real cooking," using your hands and getting the spoon handle mucked up! Cooking videos where everything is pristine are just too silly to believe. Also, this sounds like a great recipe! More cooking! And maybe a wine tasting/recommendation video. I know almost nothing about German wine. (When in college a few eons ago, we thought Schwarze Katz wine was, well. . . the cat's pajamas!)
I just made some about a month ago after I asked my mom how she makes them. She comes from Baden-Württemberg. Her recipe is close, but exactly the same( no parsley and has nutmeg). I live by the Mexican border so I use Mexican rolls (bolillos) which can be found in almost any bakery here. It has very little sugar compared to the American versions. My next dish will be spaetzle.
❤ spaezle mom made great spaezle. None of seem to make them as well as she did. Itwas the "mom" touch.
When I read the title I was hoping for kartoffelknödeln, since one of my favorite meals from my trips to Bavaria is that with gravy and a slice of pork steak, but I'm not disappointed at all with what you actually cooked.
Ooh! I'm definitely grabbing this for future use, because this sounds like the purest comfort food to me!
Aunt Nellie's is a brand of red cabbage in jars that I see in all the grocery stores where my inlaws live in Pennsylvania. I'm not sure how they compare to actual German brands, but if you don't have an Aldi, this may be an option for you. I just looked them up online, and they're from Wisconsin, so their products may be much more widely available than I originally thought.
This looks really yummy, and really love red cabbage!
This looks so yummy. Thank you Feli 🌹
I did it and it turned out very well - big success with my family 🙂
Oh that makes my mouth water! I wish I could have some wonderful German food❤️
More cooking videos please!
Yes please!
My grandmother immigrated to U.S. from Mainz after the WW2. She would've loved this video.
My aunt made this foe me on my last visit to Germany but she wouldn't tell me how she did it. It was sooooo gooood. Now I know, thanks.
Awesome video! The German food dish I remember most when I visited Germany back in the summer of 2004 is Rinderwald (if I remember that name correctly). Keep it up with these great cooking videos showcasing wonderful German food whenever the opportunity allows. =)
Yes to more cooking videos! These look delicious. What else would you use the mushroom sauce for?
Mmm good old fashioned comfort food, love it.
Interesting that you use old bread for dumplings. Sounds good😃
Loved it, keep them coming! Reminds me of my youth 😊
My Oma made this with speck. One of my faves!
That looks really good. Thanks for sharing.
Happy Thanksgiving to you all!
That looks yummy. Gonna have to try it.
I lived in Heidelberg Germany for 3 years in the 80
Thank you Feli!! This looks incredible and I am definitely going to make it! Danke!!
Hi. My Name is Martin and i am from a little Village (about 55km outside from Munich) near Landsberg. I like watching your your Video. They are quite entertaining and some also informative. Greetings from your "Homeland" and keep going. 👏👋👍
I love Semmelknödel as opposed to the frequently-found Kartoffelknödel. Thanks for the video. I lived in Munich for a few years and always wished I could re-create a good Semmelknödel myself. I will try your recipe. Thanks again and I love your channel.
That looks amazing! I hope to try it someday soon.
Hey Feli, supper Kanal, lerne gerade Englisch mit euch beide. Seit echt Klasse. Habe letztens Terence Hill bei Markus Lanz gefunden, weil ich dein Kanal gucke. Danke 🤗 der spricht voll gut deutsch, wusste ich gar nicht. Macht so weiter. Top 👍
Lecker! Würde mir sicher gefallen! Koche ich gerne Rotkohl zu Hause, aber nur im Herbst und Winter.
The mushroom sauce looks sooooooo good!