Best 3 German Bread Dumplings Recipes

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German bread dumplings, also known as "Semmelknödel" or "Knöpfle", are a beloved culinary delight originating from the heart of Germany. These fluffy, savory dumplings are a staple in many traditional German dishes, often served alongside hearty stews, roasts, or gravy-rich meals. Made from a combination of stale bread, milk, eggs, and various seasonings, bread dumplings offer a delightful textural contrast and a comforting, homey flavor that has captivated taste buds for generations.

Let's cook with our recipes!

KNODLES (GERMAN BREAD DUMPLINGS)



Knodles (German Bread Dumplings) image

This recipe was passed down to me from my German born grandmother. She came to this country in the 1930s. She worked in a country club as a cook and was quite an accomplished one at that. This is one of her german recipes passed down to me. This is so good with pot roast and gravy!

Provided by Chris Edwards

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 5

5 c diced stale sourdough bread or french bread
1 c milk
2 eggs
1 Tbsp flour
1 tsp salt

Steps:

  • 1. Put the diced up bread in a bowl. Bring the milk to a boil and pour over the bread. Cover with foil or if you are using a pan, put the lid over the pan for 1 hour.
  • 2. Beat the two eggs together in a cup. Add to the bread mixture after the hour is up and also now add the tablespoon of flour and the teaspoon of salt and mix all together. If mixture is too soft, add some breadcrumbs.
  • 3. Shape the bread into balls about the size of your palm or about the size of a baseball and drop each ball into a pan of simmering salted water (I just add 1 teas of salt to the water) Put the lid on and leave covered for 20 minutes as it continues to simmer. NEVER LIFT THE LID during the cooking time.
  • 4. Take dumplings out of the water and serve with your favorite gravy over them. This will make 6 or 7 dumplings.

SEMMELKNOEDEL A.K.A. GERMAN BREAD DUMPLINGS WITH GOULASH SOUP RECIPE - (4.4/5)



Semmelknoedel a.k.a. German Bread Dumplings with Goulash Soup Recipe - (4.4/5) image

Provided by Lsweetnell

Number Of Ingredients 25

Note: This recipe makes half as many as shown in images.
FOR THE Semmelknoedel
8 cups cubed old bread
1/4 cup finely diced onion
1 stalk finely diced celery
3 eggs
1/2 cup butter (melted)
2 Tbsp. dried Parsley
1/2 tsp. salt
1/4 tsp. pepper
Pot of boiling water.
FOR GOULASH SOUP
Authentic Hungarian Goulash
1-2 lbs. chuck or arm roast, cut into 1″ cubes (for a shortcut, buy prepackaged stew meat)
1 large onion, diced finely
1 stick butter
1 tbsp. smoky Hungarian paprika
1 cup of your favorite red wine
1 cup V8 Juice
2-4 cups of Water
1 small can of tomato paste
1 heaping tsp jarred minced garlic (or 3 cloves crushed)
Salt & pepper to taste
Optional: Cornstarch slurry
(boiled potatoes), or spaetzle.

Steps:

  • FOR NOODLES: Put cubed bread in a large mixing bowl. In a small saute pan, saute onions, celery until tender, let cool. In a small mixing bowl, beat eggs and whisk in melted butter, onions, celery, parsley, salt, and pepper. Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist. Remove any pieces that are still dry. You might want to add a little chicken stock to ensure bread is moistened. Form into tightly-packed billiards-sized balls. They'll plump up to the size of tennis balls while cooking. Cover with a clean towel and let sit for 1 hour Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and chicken stock bring to boil. Using a spoon, set dumplings into the boiling water. Once they're all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes. Remove from water with slotted spoon and place on a serving dish Drain off excess water before serving. Another meal idea: Drop one in a bowl of chicken broth for a delicious Semmelknoedelsuppe similar to Jewish matzo ball soup. ☕ FOR SOUP: Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside. Saute diced onion in the same pot until it begins to caramelize. Stir in paprika and cook for a minute or two. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone. Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened. Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln

GERMAN/TIROLIAN, BREAD DUMPLINGS



GERMAN/TIROLIAN, BREAD DUMPLINGS image

Categories     Egg     Poach     Quick & Easy     Low/No Sugar     Lunch

Yield 10-14/6-8 dumplings

Number Of Ingredients 7

1 whole bag of stuffing mix
1/2 minced onion,sauteed.
3-4 whole beaten eggs
1&1/2 cups hot milk
1/3 cup chopped parsley(optional)
5 strips of chopped bacon
salt pepper if neccessary

Steps:

  • sautee onions and bacon together. boil milk. beat eggs. combine all ingredients and form with wet hands golf ball,(Baseball) sized dumplings. cook in a pot of simmering water for 15-20 minutes.

Tips:

  • Use stale bread for the dumplings. This will help them hold their shape and prevent them from becoming too soggy.
  • Soak the bread in milk or water before adding it to the dumpling mixture. This will help the dumplings stay moist and tender.
  • Season the dumpling mixture well with salt and pepper. You can also add other herbs and spices, such as parsley, chives, or nutmeg, to taste.
  • Form the dumplings into small, golf-ball-sized balls. This will help them cook evenly.
  • Poach the dumplings in simmering water or broth until they are cooked through. This will take about 10-12 minutes.
  • Serve the dumplings immediately with your favorite gravy or sauce.

Conclusion:

German bread dumplings are a delicious and versatile side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying side dish, give German bread dumplings a try. You won't be disappointed!

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