How To make Austrian Bread Dumplings
4 oz Dry bread, diced
1/2 oz (1 Tbsp) butter or lard
1 Egg
1/2 c Milk
3 oz (3/4 cup) flour
Salt and pepper 1 tb Chopped fresh herbs
-(parsley, chervil, -marjoram) - 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but
a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH trADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92
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Bohemian Dumplings: Why You Should Never Change The Original Recipe - Or Should You?
They seem quite ordinary on the plate: Slices of dough that are normally found swimming in rich dark sauce as a side dish. But Bohemian dumplings are not just any hearty side dish in the Czech Republic—they are considered to be the national dish for this Eastern European country. Chefs Tomáš Kalina and Lukáš Vegricht are two very enthusiastic supporters of the traditional homeland cuisine and they will show you how to make a real Bohemian dumpling, how to serve it, and why it must always be on the menu
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How to make Bread dumpling , orginal German Bavarian cooking, fast and easy
Hallo out there
My name is Kling Jürgen and i am a chef since 1984 in the great state of Bavaria und the wonderfull town of Munich
I also lived in in the Bay area near San Francisco for about 10 years and worked all over the world.
Today i want to bring flair of Bavaria into your home with this very traditional Bavarian Bread dumpling
Enjoy your meal.
Recipe for about 5 dumplings:
250g /10oz sliced bread. One day old
1 Onion
2 Eggs
200ml 3/4 cup Milk40g 1,5 oz of Parsley
Salz
Pepper
some Oil
Pasta Grannies enjoy easy-to-make bread dumplings called canederli!
Who fancies a change from pasta this evening? Canederli are dead easy and very popular in the Süd Tirol, north eastern Italy. Just over the border in Austria and further away in Germany, they are called knödel. Here Paula shares her version in her most wonderful old fashioned kitchen.
Canederli:
320g white bread, several days old (usually bread rolls)
25g butter
1 onion chopped
water - start with 200 ml and add more gradually until the bread is moist
4 eggs, beaten
2 tablespoons all purpose/plain flour
1/2 teaspoon salt
2 tablespoons chopped parsley
200g speck or prosciutto, diced fine
about 700ml stock and 2 tablespoons chopped chives for serving.
Makes 8
For more info on Paula's 'maso' - and her hotel - see
Canederli Italian Bread Dumplings Recipe (Knödel)
These Canederli are Italian bread dumplings originally from South Tyrol in Northern Italy, a recipe also known as Knödel in the German language. They are big bread dumplings boiled in stock made with stale bread mixed with milk, eggs, and speck, a cured smoked pork typical of the region. Round-shaped the size of a small orange, these bread gnocchi can be served in stock or with melted butter. This Canederli recipe perfectly exemplifies a sustainable, frugal meal from Italy's cucina povera tradition.
To print the recipe:
Ingredients
9 oz - 250 gr Stale white bread
1 cup - 250 ml Whole milk
3 Fresh eggs
7 oz - 200 gr Speck or smoked bacon or salami
1 cup - 20 gr Flour
1 pinch Freshly grated nutmeg
1/2 cup - 30 gr Finely chopped fresh parsley or chive
6 cup - 1.5 lt Meat broth
1 tsp salt
What are Canederli (0:00)
Ingredients (0:42)
Preparing the breadcrumbs (0:48)
Making the breadcrumbs mixture (1:09)
Preparing the broth (2:05)
Shaping the Canederli (2:17)
Boiling the Canederli (2:25)
Serving the Canederli (2:39)
How to make easy Bread Dumplings
Bread Dumplings is specialty of the Bavarian region of Germany. Semmel knoedel composed of diced hard bread rolls, onion, fresh parsley, milk, egg, salt and pepper.
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Oktoberfest German Bread Dumplings, Bavarian Knödel ✪ MyGerman.Recipes
Celebrate Oktoberfest with delicious Bavarian Bread Dumplings (Semmelknödel)! They are made with leftover rolls.
I'll walk you through the process step-by-step and also show you how I make a creamy bell pepper-mushroom sauce.
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