Germantirolian Bread Dumplings Food

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!

DAMPFNUDELA STEAMED GERMAN DUMPLINGS

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.

BREAD DUMPLINGS

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).

BOHEMIAN BREAD DUMPLINGS

Steps:

• Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough.
• When mixed well, add the cubed bread.
• Form into 2 dumplings.
• Boil in a large pot of water or broth for 30 minutes.
• Cool & slice into ¾ inches slices
• Melt ¼ cup butter in a skillet on med-low heat.
• Add the sliced dumplings & chopped onion.
• Season with salt & pepper or to taste.
• Fry until a light golden brown.
• If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).

KNODLES (GERMAN BREAD DUMPLINGS)

Steps:

• 1. Put the diced up bread in a bowl. Bring the milk to a boil and pour over the bread. Cover with foil or if you are using a pan, put the lid over the pan for 1 hour.
• 2. Beat the two eggs together in a cup. Add to the bread mixture after the hour is up and also now add the tablespoon of flour and the teaspoon of salt and mix all together. If mixture is too soft, add some breadcrumbs.
• 3. Shape the bread into balls about the size of your palm or about the size of a baseball and drop each ball into a pan of simmering salted water (I just add 1 teas of salt to the water) Put the lid on and leave covered for 20 minutes as it continues to simmer. NEVER LIFT THE LID during the cooking time.
• 4. Take dumplings out of the water and serve with your favorite gravy over them. This will make 6 or 7 dumplings.

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.