Authentic Bavarian Semmel Knoedel Bread Dumplings Food

SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)

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.

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!

BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

Steps:

• 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 15-30 minutes (or overnight).
• In a pot of salted boiling water, cook for 15-20 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!

BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

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 gently boiling water (you don't want a hard boil, lest the dumplings fall apart. ,Cook for 15 to 20 minutes. Remove with a slotted spoon.
• 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!

AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

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.