Best 3 Knodles German Bread Dumplings Recipes
**Knödels: A Journey Through German Bread Dumplings**
Knödels, also known as bread dumplings, are a quintessential part of German cuisine, cherished for their fluffy texture, savory flavors, and versatility. These dumplings, crafted from a mixture of bread, flour, eggs, and milk, are a delightful accompaniment to hearty stews, rich sauces, and flavorful roasts. Knödels can be prepared in various ways, each region boasting unique recipes that showcase the diverse culinary heritage of Germany. From the classic Bavarian Semmelknödel, made with soft white bread rolls, to the hearty Thuringian Klöße, featuring a combination of stale bread and potatoes, knödels offer a captivating array of textures and flavors. Whether pan-fried until golden brown or gently simmered in broth, these delectable dumplings promise a delightful culinary experience. So, embark on a culinary adventure through Germany and discover the delectable world of knödels, where each bite is a testament to the country's rich culinary traditions.
**Recipes Inside:**
- **Semmelknödel (Bavarian Bread Dumplings)**: This classic recipe uses soft white bread rolls, milk, eggs, and parsley to create fluffy and flavorful dumplings that pair perfectly with hearty stews and rich sauces.
- **Thüringer Klöße (Thuringian Bread Dumplings)**: A hearty and rustic recipe that combines stale bread, potatoes, bacon, and herbs to create dense and satisfying dumplings that are a staple in Thuringian cuisine.
- **Schwäbische Kässpätzle (Swabian Cheese Noodles)**: A unique take on knödels, where spätzle noodles are combined with cheese, eggs, and onions to create a cheesy and flavorful dish that is often served as a main course.
- **Kartoffelknödel (Potato Dumplings)**: These dumplings are made with mashed potatoes, flour, eggs, and herbs, resulting in a soft and fluffy texture that complements savory dishes such as goulash and sauerkraut.
- **Leberknödel (Liver Dumplings)**: A savory and flavorful recipe that combines ground liver, bread crumbs, spices, and herbs to create dumplings that are often served in soups and stews.
KNODLES (GERMAN BREAD DUMPLINGS)
This recipe was passed down to me from my German born grandmother. She came to this country in the 1930s. She worked in a country club as a cook and was quite an accomplished one at that. This is one of her german recipes passed down to me. This is so good with pot roast and gravy!
Provided by Chris Edwards
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 5
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.
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
SEMMELKNOEDEL (BREAD DUMPLINGS)
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.
Provided by Peachy
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 4
Number Of Ingredients 9
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!
Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g
Tips:
- Choose the right bread: Use a firm, slightly stale bread for the best texture. Stale bread absorbs more liquid and results in a more cohesive dumpling.
- Soak the bread in milk or broth: This helps to soften the bread and makes it easier to work with. You can also add herbs, spices, or vegetables to the soaking liquid for extra flavor.
- Don't overmix the dough: Overmixing can make the dumplings tough. Mix just until the ingredients are combined.
- Form the dumplings into uniform shapes: This helps them cook evenly. You can use a spoon, your hands, or a dumpling maker to form the dumplings.
- Poach the dumplings in simmering water or broth: Don't boil the dumplings, as this can cause them to break apart. Simmer them gently until they are cooked through.
- Serve the dumplings immediately: They are best when served hot and fresh. You can serve them with gravy, sauce, or melted butter.
Conclusion:
Knödels, or German bread dumplings, are a versatile and delicious dish that can be served as a main course or a side dish. With a few simple ingredients and a little time, you can make these dumplings at home. They are sure to be a hit with your family and friends. Experiment with different types of bread, herbs, and spices to create your own unique knödel recipe.
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