SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)
A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!
Provided by Kimberly Killebrew
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
- Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
- Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
- Makes 6-7 Semmelknödel, depending on the size.
Nutrition Facts : ServingSize 1 Knödel, Calories 211 kcal, Carbohydrate 29 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 714 mg, Fiber 2 g, Sugar 6 g
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
BAVARIAN SEMMELKNOEDEL (BREAD DUMPLINGS) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- NOTE: You want to be sure that the bread is "stale" by at least one day. Slice the bread into 1/4 inch thickness. In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt. Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes. When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk. With wet hands, form into six balls. Chill for 15 to 30 minutes (or overnight). In a pot of salted boiling water, cook for 15 to 20 minutes. This makes a perfect side dish with a stew that has a rich gravy. For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious! NOTE: Some people said that their dumplings fell apart in the water, which has never happened to me. When forming the balls, I squeeze the wet bread mixture a bit to firm it up, and roll them together with a firm touch. It's sort of like making meatballs, if you've ever done that. By chilling them, I make sure that everything binds together well.
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
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
SEMMELKNOEDEL A.K.A. GERMAN BREAD DUMPLINGS WITH GOULASH SOUP RECIPE - (4.4/5)
Provided by Lsweetnell
Number Of Ingredients 25
Steps:
- FOR NOODLES: Put cubed bread in a large mixing bowl. In a small saute pan, saute onions, celery until tender, let cool. In a small mixing bowl, beat eggs and whisk in melted butter, onions, celery, parsley, salt, and pepper. Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist. Remove any pieces that are still dry. You might want to add a little chicken stock to ensure bread is moistened. Form into tightly-packed billiards-sized balls. They'll plump up to the size of tennis balls while cooking. Cover with a clean towel and let sit for 1 hour Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and chicken stock bring to boil. Using a spoon, set dumplings into the boiling water. Once they're all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes. Remove from water with slotted spoon and place on a serving dish Drain off excess water before serving. Another meal idea: Drop one in a bowl of chicken broth for a delicious Semmelknoedelsuppe similar to Jewish matzo ball soup. ☕ FOR SOUP: Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside. Saute diced onion in the same pot until it begins to caramelize. Stir in paprika and cook for a minute or two. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone. Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened. Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln
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