The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

austrian dumplings

viennese's picture
viennese

austrian dumplings

Hello!


Well, this recipe is not exactly one for bread but the main ingredient is made out of bread. :)


The recipe is from austria. but you can find variations of it all over central europe. this is our family recipe. it´s called "semmelknödel"/"bread dumplings" and it´s delicious. it´s a main course (with mixed eggs and a bit of chive. or sauce), as well as a "side dish" (with meat). very yummy!!
here´s the recipe:
5 stale rolls (cut into small cubes ca.1cm), 250 gr. sour cream, 250 ml milk, ca.2 tabelspoons of veg-oil, 1 egg, 1 tablespoons of finely chopped parsley or/and chive, 4 tablespoons of flour, 1/2 teaspoon of salt, pepper.
mix the sour cream with the milk, the egg, the flour, the parsley, the oil, the salt and the pepper. then pour it over the rolls. allow them to rest for about 30 min. if the dough is too dry, add a bit of milk. if it´s too soft add a few more breadcrumbs. then shape 8 dumplings, drop them into boiling salted water, let it simmer for about 15 min.


enjoy!!


would like to hear your feedback on it. :)


bye!


the viennese


 

Bigears's picture
Bigears

I have a similar recipe that is sometimes stuffed with left over vegetables and/or light meat fillings.

clazar123's picture
clazar123

I always have a collection of stale bread pieces. When a loaf is getting old, I leave the last pieces out to dry so they don't mold and find uses for them as I go (croutons,crumbs,etc). Dumplings are a great alternative!

Doc Tracy's picture
Doc Tracy

I'm confused. Can you please elaborate? I make mine from a biscuick-like recipe dropped in my soup.


Are you saying to take the whole roll and soak in the sour cream recipe? How big are the rolls and what kind of rolls? What do you cook them in , a broth of sorts?

EvaB's picture
EvaB

Add the rest of the ingredients and shape into dumplings to boil in the soup pot, or a pot of broth or water or however you want to cook them. Its sort of like making turkey dressing, you have to get enough moisture for the crumbs to stick togehter but not so much its mush!


Never made them but I can see how they are done.

Noor13's picture
Noor13

Well being from Austira myslef- I just love Semmelknoedel


They are simple to make and a very delicious side dish for stews


 

Patf's picture
Patf

I make a similar mixture with dryish bread, milk, eggs etc, then bake it in a greased loaf tin or glass dish.


I also add grated cheese, canned corn, tuna or cooked salmon etc.


Serve sliced with salad.

viennese's picture
viennese

Hello!


Here´s a picture of an austrian roll:


http://www.vasold-baecker.at/images/Semmel.jpg


here´s a recipe for austrian semmeln/ rolls:


http://www.recipezaar.com/recipe/kaisersemmeln-emperor-rolls-423727


but i guess you can also take a stale sandwich or so.


No, you need to cut the rolls (about 1 cm each) before, they should look like that:


http://www.shop-016.de/KingFood-p3012h159s209-Semmelwuerfel-fuer-S.html?refid=Preisroboter


you cook them in simmering water with a bit of salt in it. and yes, you just pour the rest of the ingredients over the cutted rolls.


as for "how much of the rolls" - i´d say between 300-400 gr. depends on how much they (the bread) soak up. after half an hour they should stick together. you can stir them once in a while during their resting time. and a tipp: roll them in flour before putting them into the boiling water. (and then let the water simmer).


and yes, you slice them if you eat them with mixed eggs (or whatever you like to eat with it).


try it!


bye! :)


the viennese


 


 

viennese's picture
viennese

oh, and what i forgot: a semmelknödel should look like that:


http://www.face2image.de/Semmelknoedel.jpg


i don´t find that pic especially yummy, but they taste great!! :)

brian camp's picture
brian camp

Maybe folks here have heard of another pastry I enjoyed in Austria. I think it was in an area of Austria called Badgastein.


 It was a sweet steamed dumpling filled with a plum or prune filling, topped with poppy seeds. I think it was called "Gamknudle" filled with poovidle?  I may have both names wrong so sorry in advance. thanks Brian

viennese's picture
viennese

Hello!
What you mean is "germknödel".
here´s the recipe: (note: i translated this recipe for germknödel from the sacher kochbuch. hope everything is understandable. :) in austria you can buy them frozen and just boil them. :)

ingredients:

120 ml milk, 12 g yeast, 250 g flour, 3 tablespoons of butter, 1 egg, 1 egg yolk, tiny bit of salt, 1 tablespoon of sugar, 120g Powidel, the thick, smooth austrian plum jam (a recipe for it: http://germanfood.about.com/od/breakfastanddinner/r/powidlplumjam.htm - you can add a little of rum to the completed Powidl), 100 g powdered sugar, 100 g grated poppy, 200 g fluid butter to dizzle, flour for the working furface.
Note that the ingredients must not be cold - they should be at least at room temperature to keep the yeast happy.

Dissolve the yeast in the lukewarm milk. Then add 4 tablespoons of flour, the sugar and the salt. mix it and allow it to rest until the volume has doubled. then add the fluid butter, the egg, the egg yolk and the rest of the flour. mix the dough until it is very smooth. cover it and let it rest for about 30-40 minutes. then "smash the dough" and let it rest for another 5 min. then roll the dough out (e.g. rolling pin) until it´s about 0.5 cm thick. now cut quadrates of 5 x 5 cm out of it. moisten the edges of each piece your quadrates a bit, put a little powidl into the middle of each quadrat. then fold the dough and form it into dumplings. Make sure that they are closed properly. put them onto a working place covered with with a bit of flour and allow them to rest for another 30 min.
then put them into boiling salted water. (Keep in mind that a single dumpling will have a diameter of about 15 centimetres once it´s finished) cover it with a lid and let them simmer for about 15 min. turn them once.  take the dumplings on a plate and pierce every dumpling with a fork immediately. mix the poppy with the powdered sugar. put it with a bit of fluid butter over each dumpling. serve. :)

bon appetit!
let me know how they tasted! personally, im love them! :)


bye!

brian camp's picture
brian camp

wow, viennese I am so excited to get this! thank you so much. I can't wait to try my hand at it :)

Mini Oven's picture
Mini Oven

:)  or 3g instant

viennese's picture
viennese

Anyone tried any recipe yet?


would like to know how you liked it.