These traditional German bread dumplings ("Semmelknödel") are great when you've got delicious gravy to sop up.
Traditional for the Bavarian region that is! I had never heard of these before I was asked if I had a recipe.
A recipe for dumplings, yes. But made out of bread?
You see, my Mutti came from Berlin.
Our dumplings were always made with potatoes and were stuffed with bread croutons. But, I like challenges, and here are the delicious results!
A further bit of experimentation and the recipe above is the result.
If, perchance, you end up with leftovers -- GREAT!
Slice them and fry them in a bit of butter.
Serve with fried eggs for breakfast or a light lunch. I sometimes make extra dumplings just for the leftovers! IMPORTANT: Check what Oma says below!
After the first few times you make these, you'll get the feel of the right consistency of the batter and probably don't need to make a "test dumpling". You'll soon be a pro at making these great gravy soaker-uppers! Try them next time you make Sauerbraten.
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"Just like Oma's"
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"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!
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