Best 2 Bavarian Semmel Knoedel Bread Dumplings Recipes
In the heart of Bavaria, Germany, lies a culinary treasure that has captured the hearts of food enthusiasts for generations: Bavarian Semmel Knödel, also known as bread dumplings. These delightful dumplings, crafted with stale bread rolls, milk, eggs, and a symphony of herbs, hold a special place in Bavarian cuisine. They are often served as a hearty accompaniment to traditional dishes like roasted meats, stews, and savory sauces. Join us on a culinary journey as we explore the secrets behind these delectable bread dumplings. We'll delve into two variations of this classic recipe: a traditional Semmel Knödel and a tantalizing version featuring the unique flavors of bacon and cheese. Along the way, you'll discover tips and tricks to elevate your dumpling-making skills and impress your family and friends with an authentic taste of Bavaria.
Here are our top 2 tried and tested recipes!
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
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!
Tips:
- Use stale bread for the dumplings. This will help them hold their shape better. - If you don't have stale bread, you can toast fresh bread cubes in the oven until they are dry and crispy. - Be careful not to overmix the dumpling batter. Overmixing will make the dumplings tough. - Let the dumplings rest for at least 15 minutes before cooking. This will help them absorb the liquid and become more flavorful. - Cook the dumplings in simmering water, not boiling water. Boiling water will make the dumplings tough. - Serve the dumplings immediately with your favorite gravy or sauce.Conclusion:
Bavarian Semmel Knoedel (Bread Dumplings) are a delicious and versatile side dish that can be served with a variety of main courses. They are especially popular in Germany and Austria, but they can be enjoyed by people all over the world. With their soft and fluffy texture and savory flavor, these dumplings are sure to be a hit at your next meal.
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