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!
IMPORTANT: Check what Oma says below!
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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"Just like Oma's"
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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!"