German Bread Dumplings Semmelknodel Recipes

Steps:

• Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
• Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. 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. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
• Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Steps:

• 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 brown.
• Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
• Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
• Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
• Dumplings are done when they float.
• Carefully remove dumplings with a slotted spoon; drain well.
• Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

Steps:

• FOR NOODLES: Put cubed bread in a large mixing bowl. In a small saute pan, saute onions, celery until tender, let cool. In a small mixing bowl, beat eggs and whisk in melted butter, onions, celery, parsley, salt, and pepper. Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist. Remove any pieces that are still dry. You might want to add a little chicken stock to ensure bread is moistened. Form into tightly-packed billiards-sized balls. They'll plump up to the size of tennis balls while cooking. Cover with a clean towel and let sit for 1 hour Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and chicken stock bring to boil. Using a spoon, set dumplings into the boiling water. Once they're all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes. Remove from water with slotted spoon and place on a serving dish Drain off excess water before serving. Another meal idea: Drop one in a bowl of chicken broth for a delicious Semmelknoedelsuppe similar to Jewish matzo ball soup. ☕ FOR SOUP: Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside. Saute diced onion in the same pot until it begins to caramelize. Stir in paprika and cook for a minute or two. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone. Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened. Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln