Serviettenknödel Bread Dumplings Recipes

KNODEL

Steps:

• Butter one 9x11 inch baking dish.
• In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
• Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
• Firmly press mixture into baking dish; tightly cover with aluminum foil.
• Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.

SERVIETTENKNöDEL (BREAD DUMPLINGS)

Steps:

• Chop stale bread rolls in smallish cubes.
• Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
• Mix eggs, milk, sour cream, salt and nutmeg.
• Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
• Adjust salt to taste.
• Let Knödel-dough rest for about 15 minutes.
• Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
• Additionally wrap in aluminium foil and put in a pot with simmering water.
• Let simmer for about 20 minutes.
• Unwrap and cut in half-inch thick slices.
• (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).

BREAD DUMPLINGS (SEMMELKNOEDEL)

Steps:

• Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.
• In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.
• Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it's too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.
• Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.
• In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.
• Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.

GERMAN BREAD DUMPLINGS (SEMMELKNODEL )

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.

SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)

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.