Dumpling (No Meat)

Dumpling (No Meat) is a traditional Central European side or main accompaniment — think German Semmelknödel or Knödel — typically made from stale bread, milk, eggs (or egg substitutes) and seasonings and served alongside roasts, stews or mushroom sauces. It provides a small amount of protein at 3.45g per 100g, with most of its calories coming from refined starch and a modest fat content. Nutritionally it tends to be low in fiber and plant antioxidants compared with vegetables, though it can supply modest amounts of B‑vitamins such as folate and minerals like manganese depending on the recipe. Compared with many other sides it is quite filling, and choosing whole‑grain or vegetable-enriched versions boosts its nutrient density and fiber while lowering refined-carbohydrate content.

Dumpling (No Meat) is a traditional Central European side or main accompaniment — think German Semmelknödel or Knödel — typically made from stale bread, milk, eggs (or egg substitutes) and seasonings and served alongside roasts, stews or mushroom sauces. It provides a small amount of protein at 3.45... Show more