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
How To make Austrian Bread Dumplings's Videos
BREAD DUMPLING (austrian style)
AUSTRIAN FOOD / SEMMELKNÖDEL REZEPT / HOW TO MAKE BREAD DUMPLING / COOKING TUTORIAL
ÖSTERREICHISCHE KÜCHE- WIE MACHT MAN SEMMELKNÖDEL - HOW TO MAKE BREAD DUMPLING. #SemmelknödelRezept #AustrianSpecialities #Austrianfood #WiemachtmanSemmelKnödel #Foodtutorial #Europeanspecialities #Europeanspeciality
=SEMMELKNÖDEL=
Semmelknödel (ca.12stk.)
500g Semmelwürfel
60g Butter
3 Eier
100g Mehl
1 EL gehackte Petersilie
Salz (eventl. eine Prise Muskatnuss)
Die zerlassene Butter und Semmelwürfel vermischen. Milch, Eier, Salz und Petersilie versprudeln, über das Knödel gießen und gut vermischen. Mehl dazu geben. Die Masse etwa 10 Minuten rasten lassen und anschließend die Hände mit Wasser benetzen und zu Knödeln formen, die Knödel in kochendes Salzwasser einlegen und 10 Minuten ziehen lassen.
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German Potato Dumplings (Kartoffelknödel): Your New Winter Comfort Food
My German Potato Dumplings recipe is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Kartoffelknödel (16 small dumplings)
750g mealy potatoes, medium or large
100g potato starch
3 egg yolks
50g softened butter
1 tsp salt
1/2 tsp msg
1/4 tsp ground nutmeg
1/4 tsp ground white pepper (optional)
chopped parsley
Garlic Thyme Butter
Roasted Breadcrumbs
???? Garlic Thyme Butter
150g butter
3 cloves garlic, smashed
3 sprigs fresh thyme
1 shallot, sliced in half
???? Roasted Breadcrumbs
50g panko breadcrumbs
3 Tbsp Garlic Thyme Butter
1/4 tsp salt
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
How to fix authentic German bread dumplings aka Semmelknoedel
Shows step by step how to prepare authentic German bread dumplings (Semmelknoedel)
Spinach and Cheese Bread Dumplings
Here is what you'll need!
Servings: 4
Ingredients:
3 cups crusty bread for ~1 ½ cups of breadcrumbs
1 cup grated parmesan
1/2 cup ricotta cheese
8 oz of cooked spinach
1/4 cup of olive oil
1 egg
1 tsp of salt
1 cup of milk
6 oz fontina cheese, cubed
flour for dusting
1 ½ tablespoons olive oil
3 tablespoons butter
10 sage leaves
1 1/2 tablespoons balsamic vinegar
Shredded parmesan (garnish)
Directions:
1. Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
2. Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
3. Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
4. Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
5. Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
6. Spoon the balsamic butter sage sauce over the bread dumplings.
7. Garnish with shredded parmesan and enjoy!
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