BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html
Provided by FoodieWife
Categories European
Time 35m
Yield 6 dumplings
Number Of Ingredients 5
Steps:
- Slice the bread into 1/4 inch thickness.
- In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
- Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes.
- When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk.
- With wet hands, form into six balls.
- Chill for 15-30 minutes (or overnight).
- In a pot of salted boiling water, cook for 15-20 minutes.
- This makes a perfect side dish with a stew that has a rich gravy.
- For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!
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Bipin King
[email protected]I'm definitely making these dumplings again!
Sharon Rose
[email protected]These dumplings are a great way to use up leftover bread.
Aziz Din
[email protected]I've never made dumplings before, but these were so easy to make and they turned out delicious!
Rezawan Khan
[email protected]I love these dumplings! They're so fluffy and flavorful.
Ombabu Chauhan
[email protected]These dumplings are the perfect way to warm up on a cold winter day.
Wellington Muponda
[email protected]I'm not sure what I did wrong, but my dumplings were a disaster. They were dry and crumbly.
Suma Chowdhury
[email protected]These dumplings were easy to make and they turned out great! I'll definitely be making them again.
Mamta Thapa
[email protected]I've made these dumplings several times and they always turn out perfect. They're a great way to use up leftover bread.
Habib Vai
[email protected]These dumplings are the perfect comfort food. They're warm, filling, and delicious.
Mausam Xettri
[email protected]I'm not sure what I did wrong, but my dumplings were a disaster. They were dry and crumbly.
Adam Essa
[email protected]These dumplings were a hit at my dinner party! Everyone loved them.
Protus Mukoya
[email protected]I followed the recipe exactly and my dumplings turned out great! They were light and fluffy, and they had a wonderful flavor.
Stephen Gehl
[email protected]These dumplings were a bit too dense for my taste. I think I'll try a different recipe next time.
Mu'awuya Hamza garka
[email protected]I've made these dumplings several times now and they always turn out perfect. They're a great way to use up leftover bread.
Younas Tariq
[email protected]These dumplings were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so delicious and everyone at my dinner party loved them.
mlm athik
[email protected]I was hesitant to try this recipe, but I'm so glad I did! The dumplings were light and fluffy, and they had a wonderful flavor. I served them with a mushroom gravy and they were a hit with my family.
Jacqueline Irambona
[email protected]Bavarian Semmel Knoedel are a delightful addition to any meal. The combination of bread, milk, eggs, and spices creates a soft and flavorful dumpling that pairs perfectly with stews, roasts, or simply a gravy sauce.