KNODEL
This is an Austrian classic. 'Knodel' (you pronounce the "k") means 'dumpling' in German. My mother used to make this a lot when I was small because it's a good way to use up stale bread. It remains one of my fondest childhood taste memories. The quantities are approximate, because this is one of those recipes that isn't written down, so I had to follow her around the kitchen the last time she made it. Be sure the bread is stale. If it isn't, dry it in the oven after cutting it into cubes.
Provided by Margaret
Categories Main Dish Recipes Dumpling Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Butter one 9x11 inch baking dish.
- In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
- Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
- Firmly press mixture into baking dish; tightly cover with aluminum foil.
- Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 27.6 g, Cholesterol 82.6 mg, Fat 6.1 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 370.4 mg, Sugar 5.3 g
AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.
Provided by BecR2400
Categories German
Time 30m
Yield 4 dumplings, 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the rolls into 1/4-inch thickness.
- Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
- In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
- Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
- Bring a pot of salted water to a boil.
- Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
- Remove dumplings with a slotted spoon into a colander to drain.
- Serve with stew or goulash or gravy.
- Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.
Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5
KNOEDEL (AUSTRIAN BREAD DUMPLING)
This recipe calls for the Knoedel to be baked in a dish, like a bread pudding. However, the traditional way to cook the dumplings is to form them into a ball, chill for 30 minutes to overnight, then boil in water until cooked. You may modify this recipe to boil the dumpling balls if you wish. Serve with stew or gravy.
Provided by Scarlett516
Categories Healthy
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If you do not have stale bread, leave the bread out to dry overnight, or dry in the oven on low. The bread should be in cubes and put into a bowl.
- Butter a 9"x13" baking dish.
- In a skillet, brown the onion, parsley, and butter over medium heat. Pour over the bread crumbs.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour over the bread crumbs and mix well before leaving to stand for 1 hour.
- Fill a large pot with 3" of water. Place a rack in the pot, then put the baking dish on the rack. Cover and steam for 1 hour.
- Remove from rack and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 407.4, Fat 10.4, SaturatedFat 4.2, Cholesterol 119.3, Sodium 854.9, Carbohydrate 63.5, Fiber 3.2, Sugar 6.3, Protein 14.2
SWEET OR SAVORY DAMPFNUDEL
Fell in love with these during my time in Germany and I've craved it on a regular basis since.
Provided by mumoyer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
- Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
- Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
- Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
- Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 130.8 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 14.2 g, Sodium 427.4 mg, Sugar 91.3 g
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