Best 4 Serviettenknödel Bread Dumplings Recipes

SERVIETTENKNöDEL (BREAD DUMPLINGS)

Steps:

• Chop stale bread rolls in smallish cubes.
• Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
• Mix eggs, milk, sour cream, salt and nutmeg.
• Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
• Adjust salt to taste.
• Let Knödel-dough rest for about 15 minutes.
• Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
• Additionally wrap in aluminium foil and put in a pot with simmering water.
• Let simmer for about 20 minutes.
• Unwrap and cut in half-inch thick slices.
• (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).

GERMAN BREAD DUMPLINGS (SEMMELKNODEL )

Steps:

• Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
• Heat oil in a medium skillet; Add onion; sauté until golden brown.
• Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
• Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
• Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
• Dumplings are done when they float.
• Carefully remove dumplings with a slotted spoon; drain well.
• Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

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!

AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

Steps:

• Slice the rolls into 1/4-inch thickness.
• Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
• In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
• Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
• Bring a pot of salted water to a boil.
• Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
• Remove dumplings with a slotted spoon into a colander to drain.
• Serve with stew or goulash or gravy.
• Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.