From back home in Germany I fondly remember my Mom's pike dumplings. Since I could not easily find pike here, I tried making fish dumplings from simple cod and streamlined the recipe (e.g. breadcrumbs instead of soaked bread).
Leberknödel (liver dumplings) are a southern German specialty. Where I come from, they are often served as part of a "Pfälzer Teller" (Palatinate Plate) together with a slice of baked Saumagen (stuffed sow's stomach), sausage, sauerkraut and bread. You can also serve them just with sauerkraut and bread.
Dampfnudeln are not noodles as their German name might suggest. They are steamed dumplings.
In my childhood it was always a special day when my grandmother made Dampfnudeln. Back then I didn't like the potato soup or the wine sauce that was usually served together with them, but I loved the dumplings!