AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
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
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
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