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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
12
German Bread Dumplings
Description
This is a straight-forward version of the classic German bread dumpling recipe...but with a twist! I discovered a "secret" ingredient that makes this recipe foolproof...
A common difficulty with any kind of dumplings is to get the right consistency, so they won't fall apart during boiling. Make them too dense - they're no good eating. Make them too tender - they'll fall apart!
When I experimented with the addition of cracker meal, I discovered that you have a lot of flexibility with the amounts of the other ingredients. Just make sure you add enough cracker meal and the necessary amount of warm milk to make a really sticky mix that forms a dense, heavy 'baseball' in your wet hands. Then you shouldn't have to worry about the falling apart issue.
In any case, you'll get a better dumpling if you use stale hard rolls or french bread instead of challah-type bread or toast.
Tip: Slices are better than bread cubes. They provide a better structure for the sphere shape.
add to shopping list Ingredients
5 qts slices of stale hard rolls or French bread
4 cups milk; lukewarm
2 cups onion; chopped
1 bunch curly parsley; chopped finely
4 eggs
3 cups cracker meal
2 tsp salt
1 tsp Black Pepper
2 ozs butter
Preparation
Pour the warm milk over the bread, combine and let soak for 30 minutes.
Saute the onion in butter until translucent and lightly brown; add the chopped parsley and cook for another minute.
Add the onion/parsley mix to the bread, together with eggs, cracker meal, salt and pepper. Combine thoroughly.
The mix should be sticky and make a mess on your dry hands. You can always adjust the stickiness by adding more cracker meal and milk. Your dumpling should feel like a dense and heavy ball.
It's a matter of experience to get the right consistency. But you will figure it out right away. For the first time, you might want to cook a test dumpling before you shape the whole batch. It takes only about 10 minutes in boiling water to see if a dumpling will hold up or fall apart.
Dip your hands in cold water and shape fairly big dumplings from the batter, about 3 inches in diameter. Smooth and strengthen the dumpling surface with wet hands.
Cook the dumplings for 15-20 minutes in a rolling boil of water. Wait until they all bob to the surface. Wait a few more minutes and then drain the dumplings on paper towels.
German bread dumplings should be cooked through, yet kind of feathery and fluffy in the center.
Serve the dumplings with beef and pork roast, creamy chicken dishes, or even a wild mushroom ragout for a vegetarian meal.
Leftover German bread dumplings are wonderful for breakfast or lunch. Slice and saute them in butter or olive oil, and serve with scrambled eggs, chopped ham, or whatever you like.
Post a Question or Comment
blog comments powered by DisqusReviews
5/12/10
Theresa111 says:
Chef, I love that you have provided us with your tips, too. These dumplings look wonderful.
5/12/10
Thanks, Theresa. :) These guys are worth playing with. You could even roll some smaller ones along with the big 'uns and put them in a rich broth for a wonderfully substantial soup. Add some snipped chives and you're set.
8/23/11
jerrypops says:
The German bread dumplings are good. I would like a good German recipe for dumplings?? jerrypops
