Bread Dumplings Recipes

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BREAD DUMPLINGS (SEMMELKNOEDEL)



Bread Dumplings (Semmelknoedel) image

German Bread Dumplings are a perfect side dish for anything with gravy! This traditional Bavarian recipe made from bread can be rolled into balls or a log.

Provided by Julia Foerster

Categories     Side Dish

Time 45m

Number Of Ingredients 9

3 large eggs
1 cup whole milk
1/2 tsp salt
8 cups stale bread cubes (about 12 ounces)
1/4 cup unsalted butter
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs (as needed)
1 Tbsp salt (for the water)

Steps:

  • Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.
  • In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.
  • Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it's too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.
  • Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.
  • In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.
  • Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.

Nutrition Facts : Calories 262 kcal, Carbohydrate 33 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 1372 mg, Fiber 3 g, Sugar 6 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

TRADITIONAL CZECH BREAD DUMPLINGS



Traditional Czech Bread Dumplings image

This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.

Provided by Barbara Rolek

Categories     Side Dish     Bread

Time 1h50m

Number Of Ingredients 6

4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
2 large egg yolks
1 1/2 cups milk
10 slices bread (about 4 cups, crusts removed, and cut into 1/2-inch pieces)

Steps:

  • Gather the ingredients.
  • Whisk together flour, baking powder, and salt in a large bowl. Set aside.
  • Whisk together egg yolks and milk in a separate medium bowl.
  • Pour the egg-milk mixture into the bowl with flour.
  • Work the dough-with a Danish dough whisk, hands, or a stand mixer with the dough hook-until it no longer sticks to the sides of the bowl.
  • Cover and let stand for 1 hour.
  • Bring a large stockpot of salted water to a slow boil.
  • Work the 4 cups of bread cubes into the batter by hand or in a stand mixer with the dough hook until well incorporated.
  • Shape the dough using floured hands into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.
  • Carefully slip the rolls into the water once it is boiling, giving them a stir so they don't stick. If the pot doesn't comfortably fit all the rolls, boil them in batches.
  • Reduce heat, cover, and cook 10 to 15 minutes. Cooking the rolls at a rapid boil can cause them to disintegrate.
  • Remove 1 dumpling from the pot using a slotted spoon after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or sharp knife. The dumpling is done when the knife comes out almost clean after slicing it.
  • Remove the dumplings one by one when done and slice into 3/4-inch pieces using either a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
  • Serve warm with gravy and garnish with fresh parsley.

Nutrition Facts : Calories 378 kcal, Carbohydrate 69 g, Cholesterol 73 mg, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, Sodium 511 mg, Sugar 5 g, Fat 5 g, ServingSize 8 Servings, UnsaturatedFat 0 g

BREAD DUMPLINGS



Bread Dumplings image

We found this recipe in a cookbook belonging to DH's grandmother: 60th anniversary Slovak-American Cookbook produced by the First Catholic Slovak Ladies Union in 1952. It tastes just like the bread dumplings we ate in Prague. ZWT 3: Eastern Europe

Provided by lucid501

Categories     Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, lightly beaten
3/4 cup lukewarm water
3 slices bread, cubed

Steps:

  • Sift flour, baking powder, and salt together in a large bowl.
  • Add beaten egg.
  • Add the lukewarm water and mix well with wooden spoon.
  • Add bread.
  • Mix well and roll into oblong dumplings.
  • Place into boiling water, cover and cook about 20 minutes, stirring once.
  • (We just used two teaspoons to drop pieces of dough into the water without shaping them first, and it worked fine).

Nutrition Facts : Calories 296.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 52.9, Sodium 819.5, Carbohydrate 57.6, Fiber 2.1, Sugar 1.1, Protein 9.5

GOULASH WITH BREAD DUMPLINGS



Goulash with Bread Dumplings image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 22

2 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 large onion, thinly sliced
4 carrots, diced
4 cloves garlic, minced
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
4 cups beef broth
One 28-ounce can chopped tomatoes
1 teaspoon Worcestershire sauce
2 bay leaves
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
12 ounces stale bread, cut into 1/2-inch cubes
6 ounces Gruyere or Swiss cheese, shredded
3 scallions, finely chopped
Chopped fresh parsley or scallions, for garnish, optional

Steps:

  • For the goulash: Preheat the oven to 250 degrees F.
  • Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
  • Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
  • For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
  • Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
  • Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.

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

GERMAN BREAD DUMPLINGS (SEMMELKNODEL )



German Bread Dumplings (Semmelknodel ) image

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

1/2 lb day-old white bread, cut into 10 slices
1 cup milk, warmed
1 tablespoon vegetable oil
1 medium onion, chopped
3 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 tablespoons finely chopped parsley

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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