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


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

thoughtfulpose | | Jan 28, 2008 09:19 AM

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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