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"
photo by FoodieWife
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
6 dumplings
ingredients
- 8 hard French rolls (one loaf French bread)
- 2 eggs, whisked
- 1 cup whole milk, scalded
- 1 teaspoon kosher salt
- 1 large handful fresh parsley, chopped
directions
- 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!
Questions & Replies
-
I remember I used to buy them in a box in Germany it was in a net looking just like stuffing and when putting it in the broth it would plump up and be like a ball -
I remember omi used to put them in gently boiling broth anyone has tried that? Also is it possible to replace the bread with stuffing mix?
Reviews
-
I love the recipe. It reminded me of my mother, when she made it for me in Bamberg Germany. Alexandra Presley
RECIPE SUBMITTED BY
I live in Monterey, CA. I'm a full-time wife, mom and employee. Food Blogging is my newest hobby. My blogsite is:
http://foodiewife-kitchen.blogspot.com/
Cooking is my passion-- I read cookbooks like novels, watch Food Network like it's a soap opera.
When I have time, I play around with my Arabian horse. She's in her golden years, and is retired from the show ring (Western) and the trails of Salinas, CA.
Pretty much, I'm a homebody and I like it just that way!
