Semmelknodel Bavarian Bread Dumplings Food

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.

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!

SEMMELKNODEL (BAVARIAN BREAD DUMPLINGS)

Steps:

• Heat oven to 325 degrees F.
• Spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). Transfer to a large bowl and set aside.
• Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown (10 minutes). Transfer to the bowl with the bread and set aside.
• Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs. Season with salt and pepper, and using your hands, mix until evenly combined.
• Bring an 8 qt saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2 inch balls and set aside.
• Working in batches, add balls to boiling water, and cook until firm (15 minutes). Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter. Sprinkle with parsley and serve in bowls surrounded by gravy.

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.

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!