German regional cuisine can be divided into many varieties such as Bavarian cuisine (southern Germany), Thuringian (central Germany), Lower Saxon cuisine or those of Saxony-Anhalt. For this month we going to try Bavarian cuisine from Southern Germany. The origins of Bavarian cuisine are rural. The cuisine typically includes many meat and Knödel dishes, and the prominent use of flour. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. Some the traditional recipes I have listed below. Hope you all like it. I chose to make Bavarian Dumplings from Saraswathi’s list of yummy Bavarian dishes. These are actually bread or buns steam baked in milk mixture. These are like the Coconut Buns (Pani Popos), but use regular milk instead of coconut milk for baking. I halved the recipe that she gave us and made it eggless by using egg replacer instead of egg. I used some wholewheat pastry flour, but on hind site I shouldn’t have because that made the dumplings a little tougher and not so fluffy and soft. Also I baked these in a non-stick baking pan, if I had baked them in a cast iron skillet, I could have finished baking on the stove top to get the golden brown bottom. Recipe adapted from here:
