Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, german bread dumplings (semmelknödel). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Authentic Semmelknoedel recipe (German Bread Dumplings), a specialty of the Bavaria. Semmelknödel (also called Klöße) are a specialty of the Bavarian region of Germany. My mother is from Bavaria, a favorite family vacation destination from where I grew up a little further north in Swabia.
German Bread Dumplings (Semmelknödel) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. German Bread Dumplings (Semmelknödel) is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook german bread dumplings (semmelknödel) using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make German Bread Dumplings (Semmelknödel):
- Prepare 6 buns or bread rolls or half a baguette
- Make ready 1 pretzel/Brezn
- Prepare 200 ml milk
- Prepare 1 egg
- Get 2 tbsp parsley
- Take salt
- Prepare pepper
Break bread into small pieces; place in a medium bowl; Pour warm milk over bread. Heat oil in a medium skillet; Add onion; sauté until golden Carefully remove dumplings with a slotted spoon; drain well. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are. Celebrate Oktoberfest with delicious Bavarian Bread Dumplings (Semmelknödel)!
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!
They are made with leftover rolls. I'll walk you through the process. We served these dumplings as a side dish with traditional German rouladen. We got rave reviews and many requests for the recipe. These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak up.
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