GERMAN BREADED PLUM DUMPLINGS
If you like German plum dumplings (Zwetschgenknodel), you can take it up a notch and bread and fry them after cooking. Delicious!
Provided by manuela
Categories Vegetarian Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
- Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
- Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
- Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
- Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
- Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 68.1 g, Cholesterol 120.1 mg, Fat 14.3 g, Fiber 5.5 g, Protein 10.4 g, SaturatedFat 7.5 g, Sodium 201.2 mg, Sugar 20.3 g
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
DAMPFNUDELA STEAMED GERMAN DUMPLINGS
My grandmother use to make these when I was a kid and we would eat them as bread right out of the frying pan. These have a crisp salty tasting bottom and soft top. So many memories this recipe brings back!!Serve with canned pears.. This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.
Provided by kzbhansen
Categories Breads
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk a bit and dissolve yeast.
- Make a well in the flour and pour the yeast into the well.
- Let rest 1/2 hour.
- Add remaining milk salt and eggs.
- Beat vigorously til bubbles form.
- Knead well.
- Cover and put dough in a warm place Let rise for 1 hour.
- Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
- In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
- Add dumplings arranged in one layer touching each other.
- Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
- Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.
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