Best Bavarian Semmel Knoedel Bread Dumplings Recipes

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AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)



Authentic Bavarian Semmel Knoedel (Bread Dumplings) image

These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

Provided by BecR2400

Categories     German

Time 30m

Yield 4 dumplings, 2 serving(s)

Number Of Ingredients 7

2 -3 hard French rolls (day old)
1 tablespoon coarsely chopped fresh parsley
1/2 cup warm milk
1 large egg
salt
pepper
freshly grated nutmeg

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.

Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5

BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)



Bavarian Semmel Knoedel (Bread Dumplings) image

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

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

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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