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German Bread Dumplings ❤️
➤ by Oma Gerhild Fulson
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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! As well, they are a great way to use up leftover bread.
Have Oma by your side ... helping you
Hints:
- Don't use a knife when cutting these dumplings apart - pull apart with your fork -- that's the Bavarian tradition!
How Bread Dumplings are made ...
See that lonely little dumpling swimming in the water ... that's my test dumpling in the bottom left photo of this collage.
Leftover Bread Dumplings?
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!
Dumpling Hints ...
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 white bread.
You'll soon be a pro at making these great gravy soaker-uppers! Try them next time you make Sauerbraten.
Oma says,
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!
German Bread Dumplings ~ Bavarian ❤️
Ingredients:
- 10 -12 slices stale bread (about 8 rolls)
- 1½ cups milk, lukewarm
- 1 tsp salt
- 3 slices bacon, chopped
- 1 small onion, chopped
- 1 tbsp fresh parsley, chopped
- 2 eggs
- breadcrumbs as needed
Instructions:
- Cut bread or rolls, with crusts, into small pieces and put in bowl.
- Add milk and salt. Let soak for about 1 hour.
- Pour off excess milk.
- Fry bacon and onion until bacon is crisp and onion is translucent. Add parsley.
- Add bacon mixture to bread mixture. Stir.
- Add eggs and mix in thoroughly.
- If mixture is too soft to form into dumplings, add breadcrumbs - just a tablespoon at a time - until mixture can be formed into dumplings using moistened hands or two wet tablespoons.
- Form a test dumpling and drop into boiling salted water and simmer. If it still holds together after 10 minutes, continue making the rest of the dumplings.
- The dumplings need to simmer about 20 minutes.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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❤️ German Bread Dumplings made Just like Oma
By Oma Gerhild Fulson
Oma's German bread dumplings are great when there's gravy to soak up. These Semmelknoedel are from Bavaria and are a great way to learn how to make dumplings.
Ingredients: bread, bacon, celery, eggs,
For the full recipe, scroll up ...
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What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing!
What makes this book extra wonderful is that the recipes are separated by region.
German food is more complex than bratwurst, sauerkraut and pretzels!
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
➤ Erika Neumayer Ehrat
Owner & designer of Rare Dirndl
Your eBook – WOW. It is excellent. Great write-ups, great layout, great pictures, colours, everything!!
The Oma touch is really unique too...
... In summary – WOW – great job. Love it and I will be making most, if not all, of these recipes.
➤ Noreen Loos
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