Bavarian Semmel Knödel (Bread Dumplings)

It's Halloween morning and I'm feeling the start of a sore throat. Great. It's sunny outside, but Fall is beginning to turn the morning temps to be a little crisp. Still, we are predicted to be in the low 70's.  I'm going to hunker down, at home, and do some serious baking. I haven't blogged a dessert in ages, and I want you to know that I love to bake!

 Bavarian "Rohr Knudeln" (Yeast) Bread

 
I'm trying to find time to organize a multitude of food photos that I have uploaded from my camera-- but work wears me out and then I'm too tired to blog about. I so admire those of you who blog on a daily basis. How do you do it?? This weekend, that is about to change-- I hope.  Please forgive me, as I rewind time two weeks ago to my Oktoberfest party. I wanted to share with you my Mutti's (mother's) very traditional Semmel Knoedel (trying saying that one... KA-NEW-DEL)... well, it's a tough one, but that's as close I can get.  To make life easier, I'll refer to them as bread dumplings. They are a childhood favorite, and they go perfectly with  Austrian Goulash that is also one of the most requested meals from my two brothers.

This is recipe is similar to making stuffing. The real difference is that you use milk, instead of chicken stock.You want to use a hard roll (French bread will do, in a pinch). Stale works best.   The ingredients are very simple:  sliced bread, eggs, milk, fresh parsley and salt. I don't measure, but I'll do my best for those of you who rely on that.

I figure a little over one roll per person, which is sliced about 1/4" inch thick-- I sliced 8 hard rolls. Beat two eggs and add this to the bread. Add 1 tsp. of kosher salt and add some fresh chopped parsley. Scald one cup of whole milk (I use the microwave for this), pour over the sliced bread and cover the bowl so that the hot milk absorbs into the bread mixture for a few minutes.

It's time to play with your food. When the milk has cooled a bit, begin to mix together with wet hands. You want all of the bread to be wet, and squishy. You want the mixture to be well blended together.

For the "dumplings" and pat them together, well.

This yielded six dumplings. These will hold together, better, if you chill these for about 30 minutes...

Cook these in a pot of salted boiling water for about 15-20 minutes. Remove with a slotted spoon and drain well.
NOTE: I've had a few readers write that their dumplings "fell apart" while cooking them.  Be sure that you are using a stale bread-- at least one day old. You do need to work the bread enough, so that the dumplings aren't "loose".  In other words, I squeeze the stale bread to mix the egg and hot milk together.  Don't use too much milk, either. You want the dumplings to come together where they have a slightly sticky feel to them.  I've never had my dumplings fall apart!

This is childhood comfort food... Austrian Goulash and Semmel Knoedel.

The "art" of eating these--  cut in half...

Cut a bite-sized piece, dunk in gravy, close your eyes and imagine that you are in Bavaria or Austria.
Sometimes, with leftover knoedel, I slice them like cooked potatoes and fry them in bacon and onion, and pour over whisked egg.  It's fantastic as a breakfast. But, there are rarely leftovers.

These are very different, and I hope that you would try this very traditional German dish. I recently heard someone say that they don't like German food. I was disappointed to hear that. I wonder... what comes to mind when someone things of German food? Sausages? Potatoes? There are so many different regions of German food, so I hope to share more of my family heirloom recipes with you.  I hope to change someone's mindset. At least, I'll give it a try!
(To see how I made Austrian Goulash, click here.)

Off to make chicken soup and to rest so that I defeat this cold that's trying to ruin my weekend.

Have a safe Halloween!