Oh, and I decided to stuff each dumpling with freshmade croutons--three inside each--as one recipe creator suggested.


Some Yuletide versions of the recipe call for a pitted prune to be inserted into each the dumpling. Traditionally served with goose. I looked in the old cookbook, but it just said to cook the dumplings in boiling meat broth or salted water for ten minutes. It's one of those old-fashioned cookbooks that assumes you pretty much know what you're doing, and just reminds you of stuff. I have another German cookbook from the '60s, and it's more handholding in its approach. Dust your hands with flour when forming the dumplings, etc. Did you make Rotkohl to go with your Sauerbraten?