Bread Dumplings

Bread dumplings or Semmelknödel as we call them in Germany are a specialty of  the Bohemian, Austrian and Southern German cuisine but are quite popular in many other areas of Germany as well.

Both my grannies as well as my mum used prepare them for us to accompany dishes like roast pork, roast beef, mushroom cream sauces ,Kassler chops with sauerkraut and gravy or any other dishes that came with a delicious sauce or gravy.

I like many different kinds of dumplings some of them like the yeast dumplings are more suited for desert dishes while other like the potato dumpling and the Semmelknödel are definitely perfect accompaniments for savory gravies. This dumpling recipe is very easy to prepare and quite foolproof. I served the dumplings together with a mixed mushroom cream sauce and we all loved it.





Preparation time: 15 minutes 
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Cooking time: at least 30 minutes
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Resting time: 15 minutes
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Total time needed: at least 1 Hour
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Grade of Difficulty: standard

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Serves 4




Ingredients
For
Bread Dumplings

  • 4 stale rolls / buns (about 250 grams / 8.81.oz., chopped or pulled into small pieces
  • 1 cup milk
  • 1 medium sized onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 raw eggs
  • 2 tbsp. butter
  • 3 tsp. mixed herbs
  • Salt and pepper to taste



Directions

  • Add chopped rolls, eggs, milk salt, pepper and mixed herbs in a large bowl and mix well
  • Cover with a moist cloth and put aside for 15 minutes
  • In the meantime add butter to a skillet / pan and turn stove to medium hot heat
  • Add onions and saute for 8 minutes or till they are beginning to brown, stirring frequently
  • Add garlic and saute for another 2 minutes, stirring frequently
  • Take skillet of the heat and let onions and garlic cool down for two or three minutes
  • Add onions, garlic and the remaining butter to the bowl with the bread dough and mix all ingredients well
  • Let dough stand for another 2 minutes before you begin to form the dumplings
  • Now wet your hands, take some dough out of the bowl and form a dumpling with the palms of your hands (you should have enough dough for 6 to 8 dumplings) 
  •  Place the raw dumpling carefully into a steaming tray
  • Repeat this till you have used up all the dough and try to keep some space between the dumplings in the steaming tray as they will grown once exposed to the heat
  • Cover steaming tray with a lid and gently steam the dumplings for 30 to 35 minutes
  • Take them off the heat, remove the lid and let them stand for 2 to 3 minutes
  • Serve bread dumplings hot with mushroom cream sauce or dish and gravy of your choice





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History of Knödel / Dumplings


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