Semmelknoedel (Bread Dumplings) - Printer Friendly
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your meat, and cover with a little gravy.
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This is exactly how my Czech Mother made bread dumplings,she learned from her Mother. We served them with Chicken Paprika, making the dumplings about the size of a small lime.
Just like my grandma used to make! I have made these several times now. I also like to make the dumplings smaller (I make 8 instead of 4) and cook them on the top of a simmering soup, covering the pot in the last 10 minutes. You really need to use stale bread for best results. I have tried many different breads and potato bread does NOT work! Wheat bread is also iffy. Stick with any stale white bread and you will love these!
Thanks so much for this recipe. This was just one of the many different types of "knoedels" my Austrian Oma made for us. I made these for a chicken "stoup" we had for dinner last night and they were delicious. Didn't even need the bread crumbs. The only dumpling recipe I have of my grandmothers is the Potato Plum Dumpling which I have posted on this site. I remember her making a dumpling with fried pieces of pork fat in the center. To die for (literally), but worth the risk! She called them (Kram-eek) Knoedels. Anyone out there know what I'm referring to? Again, thanks so much Pietzsche!
Oct 26, 2008: These are great. I sauteed the onions with 3 strips of bacon, diced. Delicious. Update: Nov 13, 2008. I recently made this recipe again as a side dish for my parents 50th wedding anniversary party. We had about 70 guests, 90% of whom were German immigrants. We served these dumplings as a side dish with traditional German rouladen. We got rave reviews, and many requests for the recipe. Thank you! As I mentioned previously, I did add fried bacon to the recipe. I had to multiply the recipe by 8 and made them in 2 batches. I flash froze them on a cookie sheet and then put them in freezer bags until the party. They defrosted wonderfully, and only needed a quick reheating before serving. I still have about 2 dozen left in the freezer, and can't wait to serve them again.
The comforting boiled German potato dumplings known as Kartoffelkloesse are Chef John's latest potato side dish obsession.
A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish.