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Jan 28, 2008 09:19 AM

hunting down the german(?) steamed *bread* dumpling

i'm trying to track down the origins (or find out what the more accurate version is) of a meal my family makes. it's our "traditional german" meal of a pork roast, with saurkraut and steamed bread.

i know this set-up is pretty standard german/austrian fare, but online i can only find variations on "dumplings" -- no one seems to do it the way my family does. nor can i find the word "kvigelda" (or anything like it) which is what our family refers to this bread/steam dumpling as. (it's been passed on phoenetically, and none of us speak german so we can't really guess at what it might mean.)

to make it, we take what's basically standard white bread dough, roll it out, brush it with butter, cut it into strips, roll them up, and steam them over the saurkraut.

i don't know if it's actually german, some other part of europe, or if it's just some variation (bastardization) that a family member made up in the mid-west after they moved to america. (i have a feeling our use of frozen, packaged white bread dough is only a couple decades old...)

but the buttering, rolling, and steaming over the saurkraut is what really seems unique. and what REALLY stymies me is the name -- "kvigelda" -- where did it come from?

any thoughts?

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  1. Try Knoedel. I've had Bread Knoedeln in Munich but they were the big baseball size ones like the Kartoffel (potato) Knoedeln.

    1. I've been to this German butcher in Philadelphia with a German American friend and they have a huge selection of products. Is this the bread dumpling you speak of?
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      1. You know, when I first read your post, I thought you must be talking about "Dampfnudeln", which are massive steamed doughballs, but the generally come with a sweet filling. The 'kvigelda' definitely sounds like it's either Austrian or Yiddish origin... Amish, perhaps?

        Try Serviettenknoedel as a search, it seems to come closest to what you are looking for, even if your family had their own special way of making it.... good luck!

        1. I agree with linguafood that it sounds like Dampfnudeln (which means steamed dumpling) Here is a Bavarian recipe for dampfnudeln steamed over sauerkraut- seems similar to what you've described:

          I wouldn't be surprised if kvigelda is some dialect for Knoedel . I had Germ Knoedel, a type of sweet Dampfnudeln with a vanilla sauce, in Austria last winter.

          1. My relatives came from the Odessa area of Russia back to southern Germany after the Bolshevik revolution and then to the United States. They made a particular type of dumpling that I have been searching for on the internet when I stumbled across this post.
            My grandmother, father and I make these dumplings...recipe is:
            Make a white bread dough (or "cheat" and use store bought frozen white bread dough) and let rise slightly until you can roll the dough into "noodles" about 4-6 inches long and 1/2 inch in diameter and place them on a nonstick surface (I spray my marble slab with pam). Let rise. Meanwhile take 1/2 large yellow onion (med dice), and 1/2 cup salted butter, 2-3 russet potatoes (1/2 inch to 3/4 inch dice), and put them 1 layer only deep in a cast iron pan with a pinch of salt and then enough water to bring it up to 1/2 inch (usually about 1 cup). Bring to a simmer. By this time the "noodles" should be risen slightly. Do not over proof. Turn up the heat to medium and lay them on top of the ingredients already in the pan. Put the lid on and set a timer for 45 minutes and turn down the heat to a gentle simmer. In 45 minutes the bubbling sound will turn to a frying sizzle. At this point it is safe to take off the lid. Impatience will yield deflated noodles listen for the frying sound. They should be a little brown if not replace lid for a bit. Then flip and brown the other side with lid off if you want. Serve with sour cream and crack black pepper.
            We can chat more I will check this post from time to time.