Types of dumplings or noodles? Your favorites? Any disliked?

Mostly we're talking about what you prefer for sauces and gravies.

I've had liver dumplings that were good (somewhere in Austria) and liver dumplings that were terrible. Neither of these was designed for sauce, however, but as dishes on their own.

I like bread dumplings in the Czech Republic, potato dumplings not so much. In Germany, if I could be turned loose in the Frankfurt train station fast-food place called MIB (Markt (sp?) im Bahnhof), I'd try every noodle that they served.

Here in the U.S., we can get spatzle (sorry, no umlaut) mix, though making spatzle at home is also easy. I think of spatzle as a sort of cross between noodle and dumpling.

There are also U.S. Southern-style dumplings served with either chicken and broth or with apples and sugar and cinnamon, but Southerners don't seem to put gravy or sauce on dumplings.

My favorite is a Czech-style bread dumpling for gravies. I've tried egg noodles and I've tried spatzle. This is best of all, though they're all good.

Here it is.

In case anyone is wondering, this thread is meant to complement the recipes in the German thread earlier, in which several posts discussed sauerbraten. For me, a good dumpling is one that will absorb the sauerbraten (or other roast) sauce or gravy.

Fry two slices of cubed bread in a lot of butter and set aside. Blend two cups flour, two teaspoons baking soda, one teaspoon salt. Beat two eggs in a cup and finish filling the cup with milk. Stir in liquid to flour mixture, then add the two slices of cubed fried bread. Turn out onto a floured board and turn a time or two, then divide into two loaves. Let sit awhile (optional).

Have a large pot filled with water at a rolling boil. Drop the two loaves in. Cover pot and cook for twenty minutes without removing lid. Then remove lid, turn dumplings over, replace lid, and boil another five minutes.

Remove onto a platter, using a slotted spoon, and immediately slice into two-inch slices. This is to let steam escape. In an hour or two, you can refrigerate. Then steam them the next day prior to serving. They can be served the same day they are made, but are better steamed.

Anyhow--they go wonderfully with any roast gravy. These are standard with the Czech meal of roast pork and sauerkraut but also go well with sauerbraten.

Your own dumpling or noodle preferences or dislikes?