These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak 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 these bread dumplings 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.
Then, you probably don't need to make a "test dumpling" if you're in a hurry.
I usually play it safe and always make one.
Takes just a few more minutes, but you'll be assured your dumplings will hold together.
The color of your dumplings will reflect the type of bread you use. Darker for a whole wheat bread, lighter for a white bread. Here are some made with while bread.
You'll soon be a pro at making these great gravy soaker-uppers! Try them next time you make Sauerbraten.
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