Dumplings come in a variety of sizes, colors, and textures.
Doughy or pasta like...wherever you’re from...it's home.
To me, it’s my heritage, and where I’m from.
It weaves together my heritage into one simple dish...

Kartoffelkloesse: German Potato Dumplings
Chilly winter days, coming home to Mutter’s cooking and the smell dancing throughout house —
The rich aroma of  roast beef steams with the potato dumplings making my stomach speak -
It invites me to take seconds...I’ll take seconds too and maybe thirds... 

Oliebollen: Belgian Pastry Dumpling
A child squeals with delight as he happily eats his vegetables
as Moder brings out the freshly made Oliebollen,
with its crispy shell, and sticky powdered sugar sticking to the child's chubby cheeks...

Marillenknödel: Austrian Apricot Dumplings
Mati makes lunch for the school day, packing a special treat:
Marillenknödel, the fresh apricot filling, picked this morning
paired with a sweet, buttery, doughy blanket...
Pierogi: Polish Dumpling
Mama stands in the kitchen with her frazzled hair in a bun and the family apron on.
She cooks Pierogi night after night. Tonight she decides to make sauerkraut and mushroom,
filling and folding the Pierogi like a pillow...
 
Houskový Kenedlík: Bohemian Bread Dumpling
The goulash finished simmering and the houskový kenedlík sits on the plate
Matka smacks a child’s hand with a spoon for trying to sneak a taste of supper.
The table is set and filled with laughter and friendly conversation...

Bread Dumplings: United States of America
The beef stew burbles in the pot with the steam curling in the air.
Dad adds the sticky, doughy dumpling mixture to the pot and lets it simmer for 20 minutes.
The lid is removed and reveals dumplings the size of a knee.