AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)

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Authentic Bavarian Semmel Knoedel (Bread Dumplings) image

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

2 -3 hard French rolls (day old)
1 tablespoon coarsely chopped fresh parsley
1/2 cup warm milk
1 large egg
salt
pepper
freshly grated nutmeg

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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