BAVARIAN SEMMELKNOEDEL (BREAD DUMPLINGS) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- NOTE: You want to be sure that the bread is "stale" by at least one day. 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 to 30 minutes (or overnight). In a pot of salted boiling water, cook for 15 to 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! NOTE: Some people said that their dumplings fell apart in the water, which has never happened to me. When forming the balls, I squeeze the wet bread mixture a bit to firm it up, and roll them together with a firm touch. It's sort of like making meatballs, if you've ever done that. By chilling them, I make sure that everything binds together well.
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Ryaan alam
[email protected]The recipe was easy to follow, but the dumplings turned out a bit bland. I think I would add some more spices or herbs next time.
Pakistan defence system
[email protected]These dumplings were easy to make and had a good flavor. However, they were a bit too dense for my liking.
Lynn Kynn
[email protected]Good basic recipe. I added some chopped fresh herbs and grated cheese to the dumplings for extra flavor.
Francisco Miller
[email protected]The dumplings were a bit dry for my taste, but overall they were still good. I think I would add a little more milk or broth next time.
Mickey Reeves
[email protected]These bread dumplings are a great way to use up leftover bread. They are easy to make and very versatile. I like to serve them with gravy or soup, but they are also good on their own.
Raza Muhgel
[email protected]Delicious and authentic Bavarian Semmelknoedel! I grew up eating these dumplings and was thrilled to find a recipe that captures the traditional flavor and texture so perfectly. Highly recommended!
habib rahman
[email protected]I made these bread dumplings for the first time last night and they were a huge success! The family loved them. The recipe was easy to follow and the results were delicious.
Kishandan kumar Mandal
[email protected]These bread dumplings were a hit at our dinner party! Everyone loved the combination of soft, fluffy dumplings and crispy fried onions. They were the perfect addition to our traditional German meal.
Ronald Addison
[email protected]Bavarian Semmelknoedel - A taste of heaven! These dumplings are a perfect accompaniment to any hearty stew or roast. The soft, fluffy texture and delicate flavor make them a real treat.
Dawood Ansari
[email protected]I've tried making bread dumplings before, but they always turned out dry and tasteless. This recipe was a game-changer! The dumplings were incredibly moist and flavorful, thanks to the addition of milk, eggs, and butter. Highly recommended!
Nabatanzi Joan
[email protected]These bread dumplings were an absolute delight! They were incredibly soft and fluffy, without being dense or crumbly. The flavor was perfectly balanced, with a subtle hint of nutmeg and a lovely golden crust.