Simple Way to Make Award-winning German Bread Dumplings (Semmelknödel)

Hello everybody, it’s Jim, 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

German Bread Dumplings (Semmelknödel) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. German Bread Dumplings (Semmelknödel) is something that I have loved my whole life.

A specialty of the Bavaria region of southern Germany, drenched in gravy these famous SemmelKnödel (German Bread Dumplings) are pure heaven! These Semmelknödel (Bavarian potato dumplings) have always been a favorite mine. Bring a large pot of lightly salted water to a boil. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands.

To begin with this recipe, we have to first prepare a few ingredients. You can cook german bread dumplings (semmelknödel) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make German Bread Dumplings (Semmelknödel):

1. Take 6 buns or bread rolls or half a baguette
2. Take 1 pretzel/Brezn
3. Take 200 ml milk
4. Prepare 1 egg
5. Get 2 tbsp parsley
6. Get salt
7. Make ready pepper

The word knödel signifies something kneaded. A delicious version of them can be made with soft Bavarian pretzels - here is a. Bread dumplings are a traditional Bavarian side dish, made from bread, milk, onion, eggs, and herbs. When cooked, the dumplings are airy, have a tender texture, and go with anything saucy, like a roast, goulash, Jagerschnitzel, but they also taste delicious served with mushroom sauce for a vegetarian option.

Instructions to make German Bread Dumplings (Semmelknödel):

1. Cut the buns and pretzel in very thin slices and let dry for two hours (on the heating). Then mingle in a big bowl.
2. 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.
3. Bring water with some salt in a large pot to a boil, reduce heat and let water simmer. Form (four) dumplings.
4. Poach the dumpling in the simmering water for 10-12 minutes. They will slightly expand (see photos).
5. 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!

Bread dumplings are a traditional Bavarian side dish, made from bread, milk, onion, eggs, and herbs. When cooked, the dumplings are airy, have a tender texture, and go with anything saucy, like a roast, goulash, Jagerschnitzel, but they also taste delicious served with mushroom sauce for a vegetarian option. If you like stuffing, you will love this traditional German recipe! These traditional Bavarian bread dumplings, or Semmelknödel, are great when you've got delicious gravy to soak up. They taste especially great served with Sauerbraten!

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