The dumplings I grew up with were risen dumplings served with fresh pork and sauerkraut.   They were wonderful, fluffy things that took on the flavor of the broth in which they simmered.

The Bavarian Kitchen has a fantastic section dedicated to the preparation and cooking of them.  It takes care and patience to create these marvelous dumplings, and Arlena walks you through the process with skill.

Make sure to see her section on spaetzle.   I like to use these as a side and, also as a topping for soups.  You can modify with herbs, cheese, and other ingredients.

But that is just the tip of the dumpling.  They can be flat,  folded,  free-form,  stuffed,  or steamed.

They can be made with flour, potatoes, or other meals.

They are boiled, fried, baked, simmered or steamed.

They are used as appetizers, soup garnishes,  side dishes, and desserts.

Wikipedia has a great page about the history and widely varied kinds of dumplings.  I want to try all of them, and couldn’t stop Googling the links.

Then I came across this piece of dumpling wizardry by Alain Ducasse and posted at Citron et Vanille, by Silvia.  ( P.S.  -  This talented blog is worth your time )

They are staples in nearly every country in the world.

Tim Wu wrote an interesting bit on Asian dumplings titled A Dumpling Manifesto for Slate.

NYC hosts the Dumpling Festival October 24th.

So, my little dumpling,  would you care to join me for leberknoedel and,  perhaps,  a weisbier?

Thanks  Arlena

For a completely different take on dumplings try:   Year of the Tiger Dumplings