bread dumplings

An authentic recipe for homemade Czech houskové knedlíky, known as yeasted bread dumplings.

Houskové knedlíky – Czech Bread Dumplings

flour

(240 ml) milk (lukewarm,

bread cubes (made

tsp active dry yeast (or 10 g fresh yeast)

tsp salt

sugar

Cut the stale white bread into ⅓-inch cubes.

Combine the flour with 2 pinches of salt in a large bowl. Make a well in the center. Put yeast in the center, sprinkle with a pinch of sugar. Pour in ⅓ of lukewarm milk and stir with a little flour using a fork. Let it sit for 5 minutes until yeast dissolve.

In a separate bowl, whisk the remaining milk with an egg. Add the mixture to the bowl with flour and yeast.

Knead the dumpling dough until smooth. Use your hands (my choice) or a kitchen mixer with a proper attachment. Add a bit of flour if the dough is too sticky.

Only now add cubed bread and combine.

Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes in a warm place until double.

Meantime, prepare a pot with low boiling salted water to boil the dumpling or a steamer in case you intend to steam the dumpling.

Divide the proofed dough into two pieces, form a cylinder shape out of each piece. One loaf should be about 8-10 inches (20-25 cm) long and 3-inch (7 cm) thick.

Boil the dumplings in simmering salted water for 18 minutes, flipping the roll halfway through (after 9 minutes). Cover the pot with a lid while boiling.

Boiled dumplings:

Steam the dumplings for 25 minutes in a pot with a suitable steamer insert or in a steamer covered with a lid. Do not flip the dumpling while steaming.

Steamed dumplings:

Take out the cooked dumplings carefully. A large dumpling spatula might be useful.

If you boiled the dumplings, prick them immediately a few times with a fork. Pricking the rolls when taken out of the water is necessary. Otherwise, the steam would remain inside, and the dumplings wouldn’t be as fluffy as they should be.

You do not prick steamed dumplings, since they don’t absorb as much water as their boiled siblings.

Slice dumplings into 1/2-inch thick pieces and serve warm as a side dish.

Finishing:

German Bread Dumplings are a perfect side dish for anything with gravy! This traditional Bavarian recipe made from bread can be rolled into balls or a log.

Bread Dumplings (Semmelknoedel)

eggs

milk

bread

unsalted butter

onion

parsley

breadcrumbs (as needed)

Tbsp salt (for the water)

Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.

In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.

Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it’s too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.

Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.

In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.

Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.

These delicious fried bread dumplings are a traditional dish from the Italian South Tyrol. Easy to make and very versatile, fried canederli can be served in broth, with melted butter or with onion rings, or with a salad for a light lunch or tasty starter.

Fried Canederli (Canederli Pressati)

3.25 floz fresh milk (100 milliliters) (full fat and tepid)

eggs (large)

cheese

parsley (chopped)

chives (chopped. For canederli and serving.)

salt

black pepper.

broth (2lt) (chicken, vegetable

2.5 oz butter (75 grams) (1/3 to fry onions

Peel and finely chop the onion. Remove crusts from the bread and cut into cubes. Cut the cheese into very small cubes or grate it. Wash and chop the parsley and chives. Break the eggs into a bowl and beat them.

The next step is to fry the onion in butter until it’s soft and translucent. Then set it aside to cool.

Prepare the ingredients.

Next, put the bread cubes into a large bowl, mix the eggs with the milk and pour over the bread. Then add cooked onions, then the flour, parsley and chives. Mix everything together gently and add the small cheese cubes. Mix again. Allow the mixture to rest for ten minutes.

Make the canederli mixture.

Once the canederli mixture has rested use wet hands to form balls about 5-7cm (2-3ins) in diameter. If the mixture is too wet add a little flour or breadcrumbs. Roll the canederli balls in a little flour and then press them with your hands to flatten slightly. They will look like thick patties or fritters. Place the ready canederli only a lightly floured surface while you make the rest.

Form your canederli.

When you have made all the canederli, put the broth on to heat and melt butter in a frying pan. Fry the canederli in the butter until they have browned on both sides. You may have to do this in batches. Place the ready fried canederli on a plate covered with kitchen paper until you have fried them all.

Bring the broth to a simmer and cook the canederli in the broth for 8-10 minutes. You may have to do them in batches. Then serve your canederli with some broth or remove them from the broth and serve with melted butter or a salad.

Cook and serve your fried canederli.

How to make and serve classic Bavarian bread dumplings (Semmelknödel).

Bavarian Bread Dumplings Semmelknödel (Traditional Recipe)

milk, very warm

butter

onion,

tsp pepper

nutmeg

Cut the bread rolls into thin slices or...

Cut the bread rolls into thin slices or into cubes. Place in a deep large bowl and pour warm milk over them. Press the bread with your fingers to hep it soak and let it sit, covered for about 15 minutes.

While the bread rolls are soaking saute the...

While the bread rolls are soaking saute the diced onion in the butter, over medium heat, until soft.

Add the sauteed onion, the two eggs, chopped...

Add the sauteed onion, the two eggs, chopped parsley and seasoning to the bread. Mix and knead to form a pliable 'dough' like mixture. Form into peach sized balls (you should have enough for 8).

Bring salted water to boil (about 5 quarts...

Bring salted water to boil (about 5 quarts with 1/2 tbsp salt) and using a slotted spoon gently drop the dumplings into the water. Lower the heat to medium and simmer for 15 to 20 minutes (the dumplings will float to the top). Remove from the water with a slotted spoon and set onto a warm plate. Serve garnished with a bit of parsley.

These delicious German bread dumplings - called Semmelknödel - are the perfect dinner idea. They are easy to make, are a great use for old bread, and pair perfectly with meat dishes with gravies!

Semmelknödel (German Bread Dumplings)

crusty rolls (hardened (between 12-13 ounces total))

pepper

breadcrumbs (in case the mixture is too wet)

Cut the hard bread rolls into small cubes. Add these to a large heat-resistant mixing bowl.

Heat up the milk in a small pot on the stove until it is just about to boil. Remove it from the heat and pour it over the bread pieces. Give everything a quick stir, then let the mixture sit for 15 minutes.

In the meantime, chop the parsley and the onion into very fine pieces. Melt the butter in a medium-sized frying pan on the stove, then add the onion. Sauté it on medium heat until translucent. Stir regularly. Once the onion pieces are translucent, remove them from the pan and set them aside.

Crack the eggs into a small bowl and whisk them with a fork until uniform in color.

Once the 15 minutes are up, add the sautéed onions, whisked eggs, chopped parsley, salt, pepper, and nutmeg to the bowl with the bread cubes. Mix everything together using your hands. Try forming a small ball with the dough - it should be relatively easy. If the mixture feels quite dry and falls apart, add a little bit more milk. If it is overly sticky, add some breadcrumbs.

Bring saltwater to a boil in a large pot. In the meantime, form 8-10 dumplings in the palms of your hands and set them aside on a large plate.

Once the water is boiling, immediately turn down the heat to medium-low and add the dumplings. Make sure there is enough room for all of them to &quot;swim at the top&quot; at the same time. If not, use two pots or cook them in two rounds. Let the dumplings sit in the hot (not vigorously boiling) water for approx. 20 minutes.

Remove the dumplings from the water and serve hot. They taste delicious with a mushroom sauce, goulash, pork roast, or venison, among other meat dishes.

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Houskové knedlíky – Czech Bread Dum...

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Fried Canederli (Canederli Pressati...

Bavarian Bread Dumplings Semmelknöd...

Semmelknödel (German Bread Dumpling...

Top 5 bread dumplings recipes from across the web

The most viewed bread dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Houskové knedlíky – Czech Bread Dum...

Bread Dumplings (Semmelknoedel)

Fried Canederli (Canederli Pressati...

Bavarian Bread Dumplings Semmelknöd...

Semmelknödel (German Bread Dumpling...

The most viewed bread dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine