German dumplings especially from Bavaria are a real specialty. You would eat dumplings always with a meat dish and gravy, like Rindsbraten (Roast beef), Gulasch or Rouladen (see my recipes). The Bavarian version has older buns (Semmeln) in it – that’s why it is also called “Semmelknoedel”. In the West and North of Germany we call them “Kloesse” but they all are round and look like little tennis balls, and are boiled in hot water. We have practically different dumplings for every meal – they can be the side dish of a main meal, or be in a soup, or a sweet dessert. The dessert dumplings would have pruns or apricots inside and are served with melted butter, sugar and cinnamon. You also can make them with potatoes, semolina or with meat.
Later on I will post the recipe of my childhood, the “Zwetschgenknoedel” (prune dumplings) – my grandma used to make them. Sweet outside and fruity inside – oh, sweet, good ol’ times! And I will also post some recipe for a soup, my other favorite: Semolina dumplings. But let’s focus now on the Semmelknoedel.
1 tbsp salt for the cooking water
How to make it
– cut the buns in thin slices or cubes;
– add salt and the eggs
– Pour milk in a pot with salt and bring it to a boil
– While the milk is on the stove chop parsley
– Now add as much milk is needed (milk must be hot), depending on size of the buns; mix it and add parsley
– cover it with a damp kitchen cloth and let it rest for 30 minutes (the bread will soak all the milk and become a dough); should the dough be too liquid add some more bread crumbs
– In a big pot bring water with salt to a boil
– Form dumplings – if you have wet hands (cold or luke warm water) it is easier to form them
– do a test: make small dumpling and cook it in the water; should the dumpling fall apart while cooking add more bread crumbs into the mix; should the dumpling be too solid add another egg.
– Every time you form a dumpling make your hand wet
– Put the dumplings into the boiling water; they will be under the water but will come up to the surface
– Reduce heat right away so they can be cooked in slightly boiling water which becomes lesser boiling
– the dumplings would “soak” in the water for 20-25 minutes
– depending on the size of the dumplings cooking time can reduce to 15 minutes
If you like add other herbs into the dumpling mix, but consider that strong herbs might be dominating too much
from the kitchen of Josef Dirschl – thanks Josef!
I found a link where you can buy dunmplings in a package, it’s easy and a fast alternative for the busy folks: