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.
The first hard lesson I learned: do NOT use regular packaged sliced sandwich bread that you can buy in Canada or the States.
Use a good quality German, French, or Italian or homemade bread or hard rolls -- something with a bit of a bite!
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!
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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Here's what some of our readers 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.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.