KNOEDEL (AUSTRIAN BREAD DUMPLING)
This recipe calls for the Knoedel to be baked in a dish, like a bread pudding. However, the traditional way to cook the dumplings is to form them into a ball, chill for 30 minutes to overnight, then boil in water until cooked. You may modify this recipe to boil the dumpling balls if you wish. Serve with stew or gravy.
Provided by Scarlett516
Categories Healthy
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If you do not have stale bread, leave the bread out to dry overnight, or dry in the oven on low. The bread should be in cubes and put into a bowl.
- Butter a 9"x13" baking dish.
- In a skillet, brown the onion, parsley, and butter over medium heat. Pour over the bread crumbs.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour over the bread crumbs and mix well before leaving to stand for 1 hour.
- Fill a large pot with 3" of water. Place a rack in the pot, then put the baking dish on the rack. Cover and steam for 1 hour.
- Remove from rack and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 407.4, Fat 10.4, SaturatedFat 4.2, Cholesterol 119.3, Sodium 854.9, Carbohydrate 63.5, Fiber 3.2, Sugar 6.3, Protein 14.2
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
BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html
Provided by FoodieWife
Categories European
Time 35m
Yield 6 dumplings
Number Of Ingredients 5
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!
SERVIETTENKNöDEL (BREAD DUMPLINGS)
Very nice side to goulash and roasts. If dough appears to be too thin, add bread cubes. For bread dumplings add 50g flour to dough and form medium sized dumplings and let simmer for 20 minutes in mildly cooking water.
Provided by Eismeer
Categories Austrian
Time 35m
Yield 10-12 slices, 1 serving(s)
Number Of Ingredients 8
Steps:
- Chop stale bread rolls in smallish cubes.
- Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
- Mix eggs, milk, sour cream, salt and nutmeg.
- Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
- Adjust salt to taste.
- Let Knödel-dough rest for about 15 minutes.
- Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
- Additionally wrap in aluminium foil and put in a pot with simmering water.
- Let simmer for about 20 minutes.
- Unwrap and cut in half-inch thick slices.
- (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).
AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)
A member requested this recipe on the German cooking forum. I had not made this recipe personally. I have combined two recipes from two different Austrian cookbooks my husband brought back from Austria.
Provided by HeatherFeather
Categories Potato
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 20
Steps:
- Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
- Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
- Using a mixer, blend this mixture into a smooth dough.
- Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
- Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
- Have a large pot of salted water set to boil on your stovetop.
- Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
- Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
- Remove dumplings using a slotted spoon.
- Serve drizzled with some melted butter or with your favorite gravy.
- Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
- Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.
Nutrition Facts : Calories 197.3, Fat 9.2, SaturatedFat 3.9, Cholesterol 77.5, Sodium 101.8, Carbohydrate 18.9, Fiber 1.6, Sugar 0.8, Protein 9.6
KNODEL
This is an Austrian classic. 'Knodel' (you pronounce the "k") means 'dumpling' in German. My mother used to make this a lot when I was small because it's a good way to use up stale bread. It remains one of my fondest childhood taste memories. The quantities are approximate, because this is one of those recipes that isn't written down, so I had to follow her around the kitchen the last time she made it. Be sure the bread is stale. If it isn't, dry it in the oven after cutting it into cubes.
Provided by Margaret
Categories Main Dish Recipes Dumpling Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Butter one 9x11 inch baking dish.
- In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
- Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
- Firmly press mixture into baking dish; tightly cover with aluminum foil.
- Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 27.6 g, Cholesterol 82.6 mg, Fat 6.1 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 370.4 mg, Sugar 5.3 g
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
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