This is a print preview of "Bavarian Semmelknoedel/Bread Dumplings" recipe.

Bavarian Semmelknoedel/Bread Dumplings Recipe
by Foodiewife

Bavarian Semmelknoedel/Bread Dumplings

This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. Please see my recipe for Austrian Goulash, which is also a delicious beef stew with a rich paprika tomato sauce. This is so comforting!
This pairs well with pork, too. Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes".

Rating: 5/5
Avg. 5/5 2 votes
Prep time: Germany German
Cook time: Servings: 10 dumplings

Goes Well With: austrian goulash

Wine and Drink Pairings: a beer, German beer

Ingredients

  • 8 hard french-style rolls (one loaf French bread); at least one day old
  • 2 eggs, whisked
  • 1 cup whole milk, scalded
  • 1 tsp kosher salt
  • 1 handful fresh parsley, chopped

Directions

  1. NOTE: You want to be sure that the bread is "stale" by at least one day.
  2. Slice the bread into 1/4 inch thickness.
  3. In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
  4. 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.
  5. 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.
  6. With wet hands, form into six balls.
  7. Chill for 15-30 minutes (or overnight).
  8. In a pot of salted boiling water, cook for 15-20 minutes.
  9. This makes a perfect side dish with a stew that has a rich gravy.
  10. For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!
  11. 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.