My wonderful mother-in-law came down to the Georgia from MN for a long Mother's Day weekend to see the grandkids. I guess the kids and I begged hard enough that she took the time to make us her family famous bohunk potato dumplings. The best part of this ritual is that she makes way too many which means awesome breakfast for about 3 days.

We refrigerate the leftovers, slice them them about a thick as your finger and fry them up in butter. They keep very well for about a week and fry up in minutes. The thought struck me that this would be a very easy food to bring along for a canoe trip for breakfast or to have with fish at dinner. Has anyone tried this and have any suggestions? I imagine as long as I keep them cool and in a plastic container so they don't get crushed they should work great!

I've never thought about bringing homemade dumplings in (too heavy), but I have bought the powdered dumpling mix and made dumplings to add to our sauerkraut and landjaegers. Not near as good as homemade, but they seem to work alright.

Since you're talking German sides, another good side is spaetzle noodles with chicken gravy poured over them. You can buy dried spaetzle and chicken gravy mix. Good stuff.

what is a potato dumpling? and how is it different than a regular dumpling?

Potato dumplings are made from mashed potatoes. Regular dumplings are made from wheat flour.

Bring Gnocchi, an italian potato noodle sold at your local grocery store. They're dried ( kind of), cook in about 3 minutes. We bring a couple packages and add them to soup to make it more filling. Plus they're cheap.