Germantirolian Bread Dumplings Recipes

TRADITIONAL CZECH BREAD DUMPLINGS

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.

BREAD DUMPLINGS (SEMMELKNOEDEL)

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.

SEMMELKNOEDEL (BREAD DUMPLINGS)

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!

GERMAN DUMPLINGS

Steps:

• In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.
• In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.
• Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.

CZECH BREAD DUMPLINGS (KNEDLíKY)

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.

GERMAN DUMPLINGS

Steps:

• Note: Handle dough minmally.
• Turn onto floured counter and roll into a log.
• Cut with a floured knife.
• Use salted water for cooking.
• Eat them with a little melted butter on them.
• Yum!

GERMAN BREAD DUMPLINGS (SEMMELKNODEL )

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.