Dumplings and Side Dishes (Klöße und Beilagen)

Semmelknödel are classic German bread dumplings that serve as the perfect vehicle for soaking up rich gravies and sauces. Made from dried white bread or rolls, milk, onions, and fresh parsley, these dumplings are seasoned with nutmeg, salt, and pepper to taste.

Semmelknödel: Bread dumplings perfect for soaking up gravies

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Grüne Klöße, or green dumplings, are a traditional German dish featuring fluffy dumplings made with a mixture of fresh spinach or a variety of herbs, which give a distinct green color to the dish. These dumplings are commonly made with a base of mashed potatoes or bread, enriched with eggs and sometimes ground almonds for a nutty touch.

Grüne Klöße: Spinach or herb dumplings.

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Leipziger Allerlei is a classic German side dish that originates from Leipzig, featuring a colorful medley of fresh vegetables. The dish is a combination of tender asparagus, sweet peas, carrots, and more, which are quickly blanched to retain their vibrant colors and nutrients.

Leipziger Allerlei Beilage: Vegetable medley with asparagus, peas.

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Rotkohl is a traditional German side dish that adds a pop of color and a blend of sweet and sour flavors to any meal. This dish is made by braising red cabbage with a combination of tangy vinegar, sweet apples, and aromatic spices.

Rotkohl: Sweet and sour red cabbage.

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Kartoffelklöße, or German potato dumplings, are a quintessential side dish hailing from Germany, which consists of soft, round dumplings made primarily from mashed potatoes, flour, and eggs. These fluffy balls are often seasoned with nutmeg and salt and may sometimes contain a piece of crouton or meat in the center.

Kartoffelklöße: Soft potato dumplings.

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