BAVARIAN FOOD Culture - Semolina Dumpling Soup Recipe - WHAT IS BAVARIA?
Welcome to my traditional Bavarian grandma kitchen :D So many of you have been asking me about Bavaria lately. The questions are about: “What does make Bavaria special?” “What differentiates it from the rest of Germany?” “Are there any special Bavarian foods?” And even: “WHAT IS BAVARIA?”. So, I’m gonna answer these questions in this video and I show you an amazing vegan recipe for traditional Bavarian semolina dumpling soup.
Measurements for the semolina dumplings or “Grießknödel”:
90 g margarine
300 ml water
210 g semolina
1 tsp. salt
1 tsp. pepper
A pinch of grounded nutmeg
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Bavaria is a German state in the south east of Germany. The biggest one regarding to the surface and there you can find the German Alps, the high mountain range where I am from. And everything you maybe think is typical German like Brezln, Dirndl, Lederhosen and Oktoberfest comes from this part of Germany. Regarding to the food question we have a lot of traditional dishes here. Today I want to show you a wonderful traditional semolina dumpling soup, because dumpling play a very important role in the Bavarian kitchen. To make semolina dumplings or “Grießknödel” you need semolina of course. I start melting some margarine and when it’s melted, I put in the semolina and water and give it a good stir. The mixture will swell up soon, so you take it from the heat so it doesn’t burn. I like to season it with salt, pepper and nutmeg. At the same time, I also prepared a lovely vegetable soup and during the soup is cooking we can start to form the dumplings. Take about a heaped tablespoon of the mixture and form it into little ovals. Traditionally the semolina dumplings are made with egg that helps to bind the mixture, but this vegan version works fine too. The recipe reminds me just so much of my grandma, because she makes this dish a lot – she says it’s one of these traditional Bavarian recipes that is always good. When you finished forming the dumplings, give them into the hot soup when it doesn’t cook anymore for 5 to 10 minutes. So this is a traditional Bavarian semolina dumpling soup or “Grießknödel Suppe” – one of our current favorites for this unusual cold spring.
Bavarian Pork Knuckle Recipe | Beer Roasted Meat
In this video recipe you can see how to make Bavarian Pork Knuckle Recipe | Beer Roasted Meat
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250g = 1 cup
15g = 1 tbsp
5g = 1 tsp
Ingredients :
1 Pork Knuckle
Dark beer 1000 ml
2 Onions
2 Carrots
5 Garlic cloves
Salt 20g
Black pepper powder 10g
Cumin seeds 10g
Oil
Honey mustard
Bavarian soft pretzels (safely) bathed in caustic soda
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***RECIPE, MAKES FOUR BIG PRETZELS***
1.5 cups (355mL) water for the dough
1.5 teaspoons dry yeast
1-2 teaspoons sugar, honey, barley syrup, etc.
1-2 teaspoons coarse salt inside the dough
bread flour (about 650g, 4.5 cups, but I don't measure)
crunchy finishing salt for the top (I used Maldon smoked sea salt)
5 cups (1.2 liters) water for the lye bath
1/4 cup (70g) food-grade sodium hydroxide (buy it off the internet and be careful with it)
To make the dough, combine the water, yeast, sugar and salt with as much flour as you can stir in. Let it sit 15 minutes to autolyse, after which it will be much easier to knead in the remaining flour — enough to give you a dough that is just barely sticky. Cover and let rise in the refrigerator overnight (better flavor that way) or a couple hours on the counter.
Pull the risen dough out to a cutting board and cut it into four quarters. Smash each quarter down flat and roll it into a log. Cover and let rest for about 15 minutes to let the gluten relax and they'll be easier to shape. Now is when I would get the oven heating to 450ºF/230ºC.
On a clean, un-floured counter, roll each log out into a long, thin snake, leaving the center belly thick. Pull the ends toward you to make a U shape, fold the arms over each other twice, them back toward the belly and seal the tips on either side of the belly. (Just watch the video.) Once shaped, try to get them bathed and baked before they get a chance to puff up more.
To make the lye bath, pour the five cups (1.2mL) of water into a wide, heat-safe, chemically nonreactive vessel — I used a pyrex baking dish. (Not all dishes marketed as pyrex are heat-safe — get the ones that are sold for baking, not just storage.)
The sodium hydroxide is dangerously caustic, so put on latex gloves sold for use with caustic cleaning products — I get them from the cleaning section of the grocery store. Carefully measure out the hydroxide and slowly sprinkle it into the water while gently stirring — it tends to cake up if you pour it in too fast, plus you don't want to splash. As the hydroxide dissolves, there will be an exothermic reaction that creates heat — probably not much at this relatively low concentration, but you'll notice the water getting hot, and you might need to let it cool down a minute before you can touch it through your gloves.
Using your gloved hands, submerge the pretzels in the bath for about 10 seconds each. Drain thoroughly and transfer to baking sheets — two pretzels per sheet, probably. I find the easiest way to remove them from the bath without stretching them is to gather them up in both hands — they won't stick to themselves anymore after the lye gelatinizes the surface of the dough.
If you get a little lye on your skin, wash it off as soon as possible, but don't freak out — this is a relatively weak solution that will probably only cause minor skin irritation if you wash it off promptly. And if the instructions on your bottle of sodium hydroxide differ from anything I've told you, go with what the bottle says — I'm simply following the instructions on my bottle.
Once dipped and drained, sprinkle crunchy salt over the pretzels and use a knife to score the belly of each pretzel — this will look pretty and allow the belly to expand more in the oven and get fluffy. Bake until deep mahogany all over — mine took about 15 minutes. During the bathing and baking process, all of the hydroxide on the pretzels should react with the dough and atmosphere to become harmless.
To dispose of the lye bath, get your faucet running into your kitchen sink and slowly drizzle the lye down the drain — the fresh water from your tap will dilute the lye and make it safer. The lye is essentially weak drain cleaner.
This can all be a little scary, but remember that German grandmas have been doing this at home for generations. Be careful and you'll probably be fine.
Bavarian-style Spätzle / German Egg Noodles
Spätzle is a classic side dish throughout Germany. @CooklikeaGerman adds a Bavarian twist and shows how to use a ricer for easy Spätzle making.
????????Authentic Bavarian Potatoe Dumplings (Klöße)| Oktoberfest Recipe | Love, Sugar & Spices
O’zapft is! Darlings soon the Oktoberfest is starting in Germany again, and I show you how you can make some traditional authentic Bavarian Food at Home. First, I’m starting with the famous Klöße or Kniedla as they pronounce it in my town. They are delicious with gravy and a salad on the side or a lovely pork roast or cut up the next day in thick slices and fried golden brown in some butter.
Full Recipe:
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#Germanfood #Oktoberfest #potatoedumplings
Music: The Polka
Musician: Philip E Morris
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Please watch: Easy Wild Garlic Buns
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How German Pretzel Maker Ludwig Neulinger Bakes 4,000 Bavarian Pretzels Daily — The Experts
At Neulinger Bakery in Munich, Germany, owner Ludwig Neulinger bakes up to 4,000 traditional Bavarian pretzels a day. Inheriting the trade from his parents, Neulinger says he’s been baking since he was a child. Now, he hopes to pass the traditions on to younger generations of bakers at his five shops.
Credits:
Producer: Pelin Keskin
Field Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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