SERVIETTENKNöDEL (BREAD DUMPLINGS)
Very nice side to goulash and roasts. If dough appears to be too thin, add bread cubes. For bread dumplings add 50g flour to dough and form medium sized dumplings and let simmer for 20 minutes in mildly cooking water.
Provided by Eismeer
Categories Austrian
Time 35m
Yield 10-12 slices, 1 serving(s)
Number Of Ingredients 8
Steps:
- Chop stale bread rolls in smallish cubes.
- Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
- Mix eggs, milk, sour cream, salt and nutmeg.
- Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
- Adjust salt to taste.
- Let Knödel-dough rest for about 15 minutes.
- Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
- Additionally wrap in aluminium foil and put in a pot with simmering water.
- Let simmer for about 20 minutes.
- Unwrap and cut in half-inch thick slices.
- (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).
AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
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.
Provided by BecR2400
Categories German
Time 30m
Yield 4 dumplings, 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the rolls into 1/4-inch thickness.
- Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
- In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
- Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
- Bring a pot of salted water to a boil.
- Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
- Remove dumplings with a slotted spoon into a colander to drain.
- Serve with stew or goulash or gravy.
- 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.
Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5
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