BACON DUMPLINGS
Dumplings with the flavor of fresh cooked bacon. A tasty change from ordinary dumplings.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
- In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
- In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.4 g, Cholesterol 51.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 498.6 mg, Sugar 2 g
SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)
A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!
Provided by Kimberly Killebrew
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
- Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
- Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
- Makes 6-7 Semmelknödel, depending on the size.
Nutrition Facts : ServingSize 1 Knödel, Calories 211 kcal, Carbohydrate 29 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 714 mg, Fiber 2 g, Sugar 6 g
CROATIAN BREAD DUMPLINGS
I am submitting this after a recipe request for this meal. It is usual side dish we eat with sauerkraut, "sekeli goulash" or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking. This amount of ingredients is for feeding a platoon, so for domestic use reduce ingredients.
Provided by nitko
Categories Breads
Time 40m
Yield 30 dumplings, 25 serving(s)
Number Of Ingredients 12
Steps:
- Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy.
- Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread.
- Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough.
- Mix well and leave at least half an hour in refrigerator.
- Make balls with your hand. They must be not larger than tenis balls. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done.
- Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs. For four persons reduce amount of ingredients to 1/4.
Nutrition Facts : Calories 207.9, Fat 6.4, SaturatedFat 2.5, Cholesterol 59.2, Sodium 812, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 7.2
BREAD DUMPLINGS
These unique little dumplings are seasoned with bacon and onion. Delicious with soup!
Provided by Diane
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Slice rolls finely and soak in milk, until moist but not soggy.
- Melt butter in a small skillet and saute ham with onion and parsley.
- Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings.
- Cook in salted water for 20 minutes and serve immediately.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.8 g, Cholesterol 174.8 mg, Fat 15.7 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 6.6 g, Sodium 544.6 mg, Sugar 10.6 g
BREAD & BACON DUMPLINGS
Steps:
- Cube bread and brown in 4 tablespoons of butter. Sautee onions in 1 tablespoon butter. Place onion in large bowl. Add flour, bacon, parsley, salt, pepper, and nutmeg. Add milk and knead lightly. Add bread cubes and gently fold into dough. Let stand for 30 minutes. Simmer in salted water for about 20 minutes. Slice and serve with gravy.
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- Slice the dried bread into tiny cubes and place them in a large mixing bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes.
- Heat butter in a skillet and cook the onions until transparent, 3-4 minutes. Add the cooked onions to the bread mixture along with the eggs, cooked smoked bacon, parsley, salt, pepper and nutmeg.
- Knead the wet bread mixture together with your hands until thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs, not flour.
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