Comments on: Bread dumplings with cheese – Canederli al formaggio

By: Patty

Patty — Mon, 27 Sep 2010 16:25:05 +0000

Dear Arlene,
My mother-in-law is from Minnesota (my husband too) and she makes me what she calls Clay balls: raw grated potatoes mixed with flour and then boiled. She then sautes the onions in butter and adds pork chops. She uses the onions as a sauce for the clay balls and serve them together with the pork chops. Is your dish similar to this one or do you actually add meat to your potato dumplings? I’m really curious about your recipe seeing that I love my mother-in-law’s so much as well as all of her Minnesotan dishes.
Ciao,
Patty

By: Arlene Meuchel

Arlene Meuchel — Fri, 17 Sep 2010 06:43:27 +0000

I grew up eating what we called “Pork Dumplings”. They are a heavy potato dumpling that we put sm.pieces of fried pork steak; You need some fat on the meat or the flavor won’t be as good plus the pork will be too dry. To this pork we add salt, pepper and lots of ground allspice. These dumplings are definitly the most loved comfort food in our family. All I have to do to get my cousins in Minnesota,
and Wisconsin to come out to west coast to visit is tell I will make them double batches of Pork
Dumplings.
Your Dumplings with Cheese, very much resemble our dumplings. They look so delicious I can hardly wait to try them.
Patti, Thanks for sharing.
Many Blessings to you,
Arlene Meuchel

By: Patty

Patty — Wed, 13 Jan 2010 19:48:54 +0000

@Rosemarie: There are many versions of canederli. I usually see it with Speck but prosciutto should be fine too.

By: Rosemarie Yaros

Rosemarie Yaros — Mon, 11 Jan 2010 00:02:53 +0000

I saw a recipe fpr canederi with chopped onion & proscuitto? Is that OK to put in the dough???