“Semmel Knödel” is a “Bavarian” Speciality. In English called Bread dumpling. Very common in South Germany and Austria. This is a so called “Hausmannskost” (=plain fare) food which belongs in every households cooking repertoire. A perfect way to use up any stale bread!
In general Knödel (“dumpling”) are commonly found in Central European and East European cuisine. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings or even meat balls in soup. Many varieties and variations exist. Here are a few more of the famous ones like the Leber Knödel (liver dumplings), Servietten Knödel (napkin dumplings), Matzo balls, Speck Knödel (bacon dumpling), etc…
Here is my Recipe for “Semmel Knödel“. I like it best served with a hearty Red Wine Beef Stew…. Super yummy!
Makes enough Knödel for 4-5 People (3 2 each)
Preparation time: 30-40 minutes | Cooking time: 20-25 minutes
QUANTITY UNIT PRODUCE
500 GR Bread (French baguette) stale cut into cubes (2 cm)
2 PC Eggs whole
250 ML Milk
40 GR Butter unsalted cooking
100 GR Onions finely chopped
10 GR Garlic finely chopped
100 GR Bread crumbs
20 GR Parsley flat finely chopped
10 GR Shallots sliced
5 GR Chives cut
5 GR Garlic grass cut
As needed Salt cooking, black pepper ground
1 PINCH Nutmeg ground
Mise en place / Pre-Preparation
- Place the bread cubes into a large bowl. Heat the milk until it starts to boil, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Meanwhile, melt the butter in a sautéing pan add the onions; sautéing till translucent. Add the garlic and continue softening. Stir in the parsley, Shallots, Chives and Garlic grass and remove from the heat.
- Mix into the bowl with the bread along with the eggs, salt, pepper and nutmeg. Use your hands, squeezing the dough through your fingers until it is smooth and sticky. If the dough is too wet add breadcrumbs as needed). Let rest for a few minutes.
- Bring a large pot of water (slightly salted) to the boil (water at least 7-10 cm deep). Make a test dumpling about the size of a small orange or a tennis ball, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. If so add more bread crumbs into the dumpling mixture (dough).
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate and glaze with some melted butter. Serve immediately.
Note: The dumplings should come out soft and slightly spongy.
Remarks / Comments:
-The “Semmel Knödel” is a favourite side dish for stews, goulash, etc.… in Germany and Austria.
Chef and Guide Dog User Martin