Authentic Bavarian Semmel Knoedel (Bread Dumplings) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Slice the rolls into 1/4-inch thickness.
2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
5. Bring a pot of salted water to a boil.
6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
7. Remove dumplings with a slotted spoon into a colander to drain.
8. Serve with stew or goulash or gravy.
9. 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.
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