Anyone made German dumplings before ? Question about cooking them …

[maxplanck]

Thinking of making some to go with a pork goulash type stew. The recipes talk about boiling them in water but I can see them disintegrating so just wondered if I can pop them in with the stew to cook like I do with British suet type ones ? Any advice ! Thanks in advance.

@maxplanck

That's what German cooks would do if making Klöße/Knödel.

Having said that, the BBC Good Food website has a recipe for pork goulash which includes the dumplings being included in the actual dish when it's cooking in the oven - that sounds like what you have in mind.

It sounds delicious!

www.bbcgoodfood.com/recipes/pork-goulash-herby-dumplings

Do you mean Semmelknödel (bread dumplings) or Kartoffelklösse (potato dumplings)? As it happens we have a beef goulash with slices of Bohemian-style bread dumplings cooking on the stove now, and we did just chuck the dumplings in 10 minutes before it was ready. But we‘re in Germany so they were ready-made.
The secret of dumplings not dissolving is that you don‘t actually boil them in water (or sauce), you simmer them at most at a moderate heat.

Thanks both for the advice !