Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, german bread dumplings (semmelknödel). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Semmelknödel (German Bread Dumplings) A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more! Bread dumplings are a traditional Bavarian side dish, made from bread, milk, onion, eggs, and herbs.
German Bread Dumplings (Semmelknödel) is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. German Bread Dumplings (Semmelknödel) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook german bread dumplings (semmelknödel) using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make German Bread Dumplings (Semmelknödel):
- Take 6 buns or bread rolls or half a baguette
- Take 1 pretzel/Brezn
- Make ready 200 ml milk
- Prepare 1 egg
- Take 2 tbsp parsley
- Make ready salt
- Get pepper
They taste especially great served with Sauerbraten! Semmelknödel are dumplings prepared with dried pieces of stale bread. Authentic Semmelknödel are made with Semmel or so-called Kaisersemmel , which are bread rolls from Austria and Bavaria. However, Semmelknödel can be prepare with any other white bread roll too, as long as the bread is dried stale.
Instructions to make German Bread Dumplings (Semmelknödel):
- Cut the buns and pretzel in very thin slices and let dry for two hours (on the heating). Then mingle in a big bowl.
- Heat the milk slowly, don't bring to a boil. Pour some hot milk over the bread mix, add egg, salt, pepper and 2 tbsp finely chopped parsley. Knead with our hands until a firm dough forms up. If the mix is too dry add few milk. But be careful not to use too much milk otherwise the dumplings will dissolve when in boiling water.
- Bring water with some salt in a large pot to a boil, reduce heat and let water simmer. Form (four) dumplings.
- Poach the dumpling in the simmering water for 10-12 minutes. They will slightly expand (see photos).
- Remove from water and serve with a mushroom and cream gravy. Please also see a photo of the ideal inside of a bread dumpling. Enjoy!
Other possible additions include thyme, sage, marjoram, or a pinch of nutmeg. These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak up. Traditional for the Bavarian region that is! However, they are so good and easy to make, they're popular elsewhere now. Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
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