Best Abruzzese Bread Dumplings Recipes

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HOUSKOVé KNEDLíKY - CZECH BREAD DUMPLINGS



Houskové knedlíky - Czech Bread Dumplings image

An authentic recipe for homemade Czech houskové knedlíky, known as yeasted bread dumplings.

Provided by Petra Kupská

Categories     Side Dish

Time 1h8m

Number Of Ingredients 7

3 3/4 cups coarse flour ((500 g))
1 cup milk ((240 ml) lukewarm, or water)
1/2 cup bread cubes (made from stale white bread, cut into 1/3-inch pieces)
1 egg
2 teaspoons active dry yeast (or 10 g fresh yeast)
1/2 teaspoon salt
a pinch of granulated sugar

Steps:

  • Cut the stale white bread into ⅓-inch cubes.
  • Combine the flour with 2 pinches of salt in a large bowl. Make a well in the center. Put yeast in the center, sprinkle with a pinch of sugar. Pour in ⅓ of lukewarm milk and stir with a little flour using a fork. Let it sit for 5 minutes until yeast dissolve.
  • In a separate bowl, whisk the remaining milk with an egg. Add the mixture to the bowl with flour and yeast.
  • Knead the dumpling dough until smooth. Use your hands (my choice) or a kitchen mixer with a proper attachment. Add a bit of flour if the dough is too sticky.
  • Only now add cubed bread and combine.
  • Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes in a warm place until double.
  • Meantime, prepare a pot with low boiling salted water to boil the dumpling or a steamer in case you intend to steam the dumpling.
  • Divide the proofed dough into two pieces, form a cylinder shape out of each piece. One loaf should be about 8-10 inches (20-25 cm) long and 3-inch (7 cm) thick.

Nutrition Facts : Calories 1040 kcal, Carbohydrate 197 g, Protein 38 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 105 mg, Sodium 753 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving

SEMMELKNOEDEL (BREAD DUMPLINGS)



Semmelknoedel (Bread Dumplings) image

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.

Provided by Peachy

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (1 pound) loaf stale French bread, cut into 1 inch cubes
1 cup milk
2 tablespoons butter
1 onion, finely chopped
1 tablespoon chopped fresh parsley
2 eggs
½ teaspoon salt
1 pinch ground black pepper
½ cup dry bread crumbs

Steps:

  • Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  • Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  • Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g

ACCUSSI (SICILIAN BREAD DUMPLINGS)



Accussi (Sicilian Bread Dumplings) image

A Sicilian variation on gnocchi, using bread instead of potato. Adapted from "Nick Stellino's Family Kitchen" on PBS.

Provided by DrGaellon

Categories     European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23

3 cups cubed day-old white bread (no crusts)
1 1/2 cups milk
1 egg, lightly beaten
1/4 cup chopped flat leaf parsley
1/4 cup chopped basil
3/8 cup grated pecorino romano cheese
3/4 cup flour
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 (28 ounce) can whole Italian plum tomatoes
1 tablespoon olive oil
1/4 lb pancetta, diced
6 garlic cloves, sliced
1 onion, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh oregano or 1/2 teaspoon fresh thyme
1/2 cup red wine
1/2 cup water
salt
fresh ground black pepper
1/4 cup chopped basil
3 tablespoons grated pecorino romano cheese
2 tablespoons chopped parsley

Steps:

  • Soak the bread in the milk until soft. Squeeze out as much milk as possible and discard milk.
  • Add egg, herbs, cheese, flour, salt and pepper to bread. Mix until it forms a dough; it will be quite sticky. Add more flour if needed, but do not add too much, nor overwork the dough. Turn out onto a floured surface and pat into a rectangle about 1/4" thick.
  • Cut into squares 1/2-3/4" in size. Make a small indentation in each piece with your thumb. Spread on baking trays and set aside while making the sauce.
  • Drain and reserve juice from tomatoes. Crush tomatoes with your hand in a bowl.
  • Heat olive oil in a medium skillet. Add pancetta and saute until beginning to brown. Add garlic, onion, and red pepper flake; saute until onion softens and garlic is fragrant.
  • Add thyme or oregano and tomatoes; cook until tomatoes begin to brown. Deglaze with red wine and cook until wine reduces by half. Add reserved tomato juice and water; simmer until thickened. Season with salt and pepper.
  • Meanwhile, add dumplings to boiling salted water in batches. When they rise to the surface, cook 1 minute, then remove with a slotted spoon or spider, and transfer to a bowl. Add a little sauce and toss to coat, then prepare the next batch of dumplings.
  • Finish each serving with a little more sauce. Top with basil, cheese and parsley.

Nutrition Facts : Calories 316.9, Fat 7.5, SaturatedFat 2.4, Cholesterol 43.8, Sodium 611.6, Carbohydrate 49.3, Fiber 3.9, Sugar 6.7, Protein 10.3

CZECH BREAD DUMPLINGS (KNEDLíKY)



Czech Bread Dumplings (Knedlíky) image

I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.

Provided by Chef John

Categories     Dumplings

Time 3h40m

Yield 8

Number Of Ingredients 6

1 cup warm milk (105 degrees F (40 degrees C))
1 tablespoon white sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 large egg, beaten
2 ¾ cups quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
  • Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
  • Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
  • Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
  • Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
  • Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
  • Meanwhile, bring a large pot of salted water to a steady simmer.
  • Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
  • Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
  • Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
  • Repeat Steps 9 to 11 to cook remaining dough.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg

ABRUZZESE BREAD DUMPLINGS



Abruzzese Bread Dumplings image

Number Of Ingredients 14

12 ounces loaf Italian or French bread, cut into 1-inch pieces (about 8 cups)
2 cups cool water
3 large eggs
1/2 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
vegetable oil for frying
SAUCE
1 medium onion, finely chopped
1/2 cup olive oil
2 (28-ounce) cans imported Italian peeled tomatoes with their juice, chopped
1 tiny dried peperoncino, crumbled, or a pinch of crushed red pepper
salt
6 fresh basil leaves

Steps:

  • 1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Abbruzzese bread dumplings are a traditional Italian dish from the Abruzzo region in central Italy. This filling and delicious recipe is perfect for cold winter nights and can be served as a main dish or a side dish.

Ingredients

The ingredients for this recipe are simple and can be found at any local grocery store. Here’s a list of what you need: - 500g stale bread - 2 eggs - 3 cups milk - ½ cup grated Parmesan cheese - 1 onion, finely chopped - 2 cloves of garlic, finely chopped - 1 handful of parsley, finely chopped - Salt and pepper - Flour for dusting - Olive oil for frying

Preparation

Before you start preparing the recipe, there are a few things you need to do. The first thing is to cut the stale bread into small pieces and soak it in milk for a few hours. Once the bread has absorbed the milk, squeeze out any excess liquid and put the bread in a large mixing bowl. Next, add the eggs, Parmesan cheese, onion, garlic, parsley, and a pinch of salt and pepper. Mix all the ingredients together until they are well combined.

Shaping the Dumplings

After the mixture is well combined, it’s time to shape the dumplings. Dust your hands with a bit of flour to keep the mixture from sticking to your hands. Take small portions of the mixture and roll them into small balls, about the size of a ping pong ball. Place the dumplings on a lightly floured surface and set them aside until you’re ready to fry them.

Frying the Dumplings

Now comes the fun part – frying the dumplings! In a large frying pan, heat up some olive oil over medium heat. Once the oil is hot, add the dumplings to the pan, being careful not to overcrowd them. Fry the dumplings for about 5-7 minutes, turning them occasionally until they are golden brown on all sides. Once they are cooked, remove the dumplings from the pan and place them on a paper towel to remove any excess oil.

Serving Suggestions

Abbruzzese bread dumplings can be served in a variety of ways. They can be served as a main dish with a tomato-based sauce or on their own as a side dish. If you’re looking for a heartier meal, serve the dumplings over a bed of polenta or with some sautéed greens. They also pair well with a glass of red wine.

Conclusion

Abbruzzese bread dumplings are a comforting and hearty dish that’s perfect for cold winter nights. This traditional Italian recipe is easy to make and uses simple ingredients that are readily available. Whether you’re serving them as a main dish or side dish, these delicious dumplings are sure to please your taste buds and leave you feeling satisfied.

Valuable Tips When Making Abruzzese Bread Dumplings Recipes

Italian cuisine is known for its delectable and rich flavors, and Abruzzese bread dumplings are one of its most popular dishes. These tasty and filling dumplings are made with simple ingredients, including bread, eggs, cheese, and herbs. While making these traditional bread dumplings, here are some valuable tips that you can follow to ensure that your dish turns out to be a success.
1. Use the Right Sort of Bread.
The first and the most crucial step to make a perfect Abruzzese bread dumpling is using the right sort of bread. The ideal bread type for preparing these dumplings is crusty Italian bread, or you may opt for baguette or ciabatta. Ensure that the bread is a day or two old, as it is drier and more hardened, making it easier to crumble without losing structural integrity.
2. Cut the Bread into Small Pieces.
When preparing the bread, it is crucial to crumble it into tiny pieces. This will help you make soft and moist dumplings. If the bread is not cut small enough, it might end up making tough and chewy dumplings. It is better to break the bread up with your hands rather than using a bread knife to cut it.
3. Soak the Bread in Milk or Water.
Before beginning the actual process of making Abruzzese bread dumplings, you need to soak the breadcrumb mixture in hot milk or warm water. This will help soften the bread and prevent your dumplings from turning out to be dry or tough. Ensure that the breadcrumbs have absorbed all the liquid before moving forward to the next step.
4. Use Good Quality Cheese.
Good quality cheese is essential in making scrumptious Abruzzese bread dumplings. You can use a combination of Parmesan and Pecorino Romano cheese to give your dumplings an authentic Italian flavor. Grate the cheese freshly before use to ensure its quality and freshness.
5. Do Not Overmix the Ingredients.
It is essential not to overmix the ingredients while making the dough for the dumplings. Overworking the dough will make it dense and tough, leaving you with unpleasant dumplings. Only mix the ingredients until they are just combined and avoid kneading the dough.
6. Form Small Balls of Dough.
When forming the dough into balls, ensure that the balls are small and compact. This will not only make the dumplings easier to cook but also prevent them from falling apart while boiling. Too large of balls can end up creating denser dumplings.
7. Boil the Dumplings in Salted Water.
Although it already involves soaking the concoction in hot milk or warm water, you still have to boil the dumplings in salty water just until they sink to the bottom of the pot. The mixture will expand during cooking, making it crucial to have enough space in your pot.
8. Be Gentle While Cooking the Dumplings.
Abruzzese bread dumplings are delicate, and too much agitation while cooking can break them apart. Make sure to use a gentle and slotted ladle while boiling the dumplings to avoid any mishaps.
9. Serve the Dumplings Hot.
Once you have cooked the Abruzzese bread dumplings, it is essential to serve them hot. The flavors and texture of the dish are at their best when the dumplings are served hot. You can serve them with some freshly grated cheese or tomato sauce.
10. Add Herbs and Spices to Enhance the Flavor.
Traditional Abruzzese bread dumplings recipe calls for the use of herbs such as parsley, basil, or thyme to enhance the flavor of the dish. Besides, spices like nutmeg, salt, and black pepper will bring the ingredients together and improve the taste of the dish. In conclusion, to create perfect Abruzzese bread dumplings, you must use the right ingredients, ensure they are of good quality, and take the time to combine them carefully. By following these valuable tips, you can create a delicious and authentic Italian dish that your family and friends will love.

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