SEMMELKNOEDEL (BREAD DUMPLINGS)
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
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
BREAD DUMPLINGS (SEMMELKNODEL) FOR THE MICROWAVE
In response to a request. Plan ahead--these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992
Provided by Stewie
Categories Healthy
Time P3DT15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- A couple of days ahead of time: cut up the baguette into very small pieces and let it dry completely.
- One day before cooking: warm up the milk and add to the dry bread crumbs.
- Warm up butter and add chopped onions and parsley.
- Cook for 3 minutes.
- Add the butter, onion, parsley, eggs, salt, and nutmeg to the bread.
- Knead until firm.
- Store overnight in a closed container, refrigerated.
- Day of preparation: Knead the dough again and form little balls.
- (Wet hands before forming the balls).
- Fill a large microwave-proof container with 1 cc.
- of hot salty water.
- Place the knodel in the container, cover with a lid and cook at the lowest setting for 10-15 mins.
- Drain and serve.
Nutrition Facts : Calories 417.3, Fat 11, SaturatedFat 4.6, Cholesterol 132.2, Sodium 776.1, Carbohydrate 63.2, Fiber 3.7, Sugar 1.2, Protein 15.3
GERMAN BREAD DUMPLINGS (SEMMELKNODEL )
Make and share this German Bread Dumplings (Semmelknodel ) recipe from Food.com.
Provided by Connie K
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.2, Fat 5.6, SaturatedFat 1.7, Cholesterol 74, Sodium 333.3, Carbohydrate 17.4, Fiber 1, Sugar 1.9, Protein 5.7
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- Heat up the milk in a small pot on the stove until it is just about to boil. Remove it from the heat and pour it over the bread pieces. Give everything a quick stir, then let the mixture sit for 15 minutes.
- In the meantime, chop the parsley and the onion into very fine pieces. Melt the butter in a medium-sized frying pan on the stove, then add the onion. Sauté it on medium heat until translucent. Stir regularly. Once the onion pieces are translucent, remove them from the pan and set them aside.
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