Bread Dumplings (Semmelknödel, Weckknödel, Weckklöβe)
Bread dumplings (also known as Semmelknödel, Weckknödel, Weckklöβe) are a side dish with many tasty variations. My recipe here is simple—without any specific flavoring. Depending on the main course, I may add onions or bacon, or other complementary ingredients. With this simple recipe, you can save the leftovers to make another meal that includes diced bacon with sauteed onions and mushrooms. Just add the ingredients to the melted bacon fat, along with slices of your previously prepared dumplings. Simply heat, stir, and serve with a nice salad and your meal is complete.
Ingredients:
- 8 kaiser rolls, 2 days old (combined, my rolls weighed about 700 g - 27.51 oz)
- 1 small onion (Optional)
- 50 g (1.76 oz) of butter (OR) lard
- 500 ml–600 ml (16.9 oz–20.28 oz) of milk
- 3 extra large eggs
- 1 teaspoon of salt
- 3–4 tablespoons of chopped parsley (Optional)
- 2 tablespoons of flour to help form the dumplings
Preparation:
First cut the rolls in slices and then in cubes. Place in a big bowl. In a seperate bowl, add the milk along with the butter (OR) lard and heat it up for about a minute in the microwave. The milk mixture should be hot, but not boiling. Pour the mixture over the cubes of bread. In another bowl, beat the eggs and salt together with a whisk. Add the eggs to the rolls and let it all soak for about an hour or until they soften. If you still feel that the mixture is too dry, add some more warm milk. The amount of milk necessary really depends on the weight of the rolls, which could differ.
Wash the parsley and dry with a paper kitchen towel. Chop it finely with a knife or use a food chopper. Add the parsley to the rolls and mix it evenly under the dough.
Spread two tablespoons of flour on a plate. Cover your hands with the flour and form dumplings about the size of a tennis ball. Let the formed dumplings rest for about a half an hour in a cool place. This will allow all the ingredients in the dumpling to harden—making them easier to cook.
Bring a saucepan with water and two tablespoons of salt to a boil. Place the dumplings into the boiling water. Turn the heat back and let the dumplings simmer for about 20 minutes, or until they float on the surface. Use a spider strainer to remove the dumplings and place them on a plate.
NOTE: If you like to add sauteed onions to your dumplings, simply do the following: Instead of heating up the butter (OR) lard with the milk—heat up only the milk. Melt the butter (OR) lard separately in a saucepan. Add in your diced onions and fry them to a light brown. Add the milk to the bread mix, followed by the onions (and the melted fat). Mix thoroughly and shape when ready.
You could serve the bread dumplings with Oma’s beef stroganoff and a beet salad or red cabbage.
