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Bread Dumplings - Semmelknodel
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Authentic Bread Dumplings to ladle stews, chowders, and soups over. Very good, very comforting!

S. Chokel

Serves/Makes:6 nice dumplings

  • 3 tbsp (45 ml) butter (no substitution for authenic flavor)
  • 1/2 onion, chopped
  • 1 to 1 1/2 loaves of day old bread, (homemade or bakery bread, don't use "Wonder" type bread)
  • 1 tsp (5 ml) parsley flakes, heaping rounded amount
  • Dash of basil or oregano
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 3 tbsp (45 ml) all-purpose flour
  • 2 tbsp (30 ml) milk, or as needed
  • In butter, saute onion unitl golden brown, and set aside.
  • Tear the bread into little pieces and add the parsley, basil, and salt and pepper to taste.
  • To the bread mix in two beaten eggs and add the sauteed onion.
  • Dredge the whole mixture with the flour and then moisten it with the milk.
  • Knead with your hands until the dough is well mixed.
  • Form balls about 2 inches in diameter (these are not rising breads), making 5 to 6 dumplings, then let them stand at room temperature uncovered for at least an hour. (Any time over that won't matter one way or the other).
  • Twenty minutes before you are going to serve the dumplings with your soup, stew or chowder, drop them into salted boiling water for about 20 minutes.
  • To serve:
  • Drop the dumplings into a soup, stew, or chowder bowl and ladle your recipe over it.
  • One to two dumplings a person is more than plenty.
  • These are especially wonderful with cheese soups with a "Swiss" accent.
Authentic version would be to serve with elk stews, mushroom stews, or cheese soups. Try them without the savory seasonings and add cinnamon and nutmeg and serve them under rum thinned out Jell-O cooked vanilla pudding with a dollop of whipped cream and some fresh strawberries for a FEAST of a dessert. (This dessert can BE dinner!)

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