Before I Forget...
I wanted to put this somewhere, but didn't really know where...it's a recipe for German Bread Dumplings, or Semmelknoedel. I was going to use it for a bakeoff sometime.
~Steps~ 1. Put your stale bread in a large bowl and gradually pour in the milk. Using your hands, knead the milk lightly into the bread. I normally wait a minute before kneading though, to let the bread really absorb the milk in. Once all the milk is soaked up, cover your bowl and set aside to set for about 30 minutes.
2. After the half hour is up, start mashing and kneading again. Once the dough is thick, mix in your eggs slowly, and one at a time. Make sure that the egg is soaked in completely before adding another. If the dough is too dry and can't stick together, use a third egg.
3. Add the minced parsley and your choosen seasonings. Knead the dough as you do so, making sure it becomes nice and smooth. You can add 1-2 tablespoons of flour or breadcrumbs into the dough if it seems too sticky, piecey or loose. 4. Wet your hands before continuing! Now, form 1/4-cup portions of the dough into balls. Use up all the dough, and don't be afraid to make some big chunks either.
5. When done, bring a large (stainless steel, if you can) pot of water to a boil. A trick I learned is to add a bit of salt to the water to speed up the boiling. Also, this adds a nice flavor to the dough, no matter what seasonings you picked. Bring the heat down to a very slow simmer and drop the douch into the water carefully. I normally use a spoon with holes in it (the name escapes me at the moment...), trust me, it makes life much easier. Let these simmer uncovered for about 20 minutes, stirring occasionally.
6. You're done! Scoop those suckers out and serve 'em nice and hot. Some applesauce always goes good with these, or you can serve them with a pork roast.
Some pictures of the steps, in order...
Making the dough. I always like making loaves like this before making the dumpling shapes- but you can always make them like traditional dumplings and just wing the proportions- Oh, I forgot to mention...if you aren't a fan of sitting around and stirring, you can always plop the dumplings into the oven and cook them for about the same amount of time as you would a small batch of cupcakes...15-25 minutes. But I always burn them like that, as you can clearly see in this picture... ANYHOW, here are them cooking the way I told you before. Final product is up top. That picture, however, isn't mine. I ate these too fast, so there isn't a picture.
A note or two that always are good for baking... note that too much liquid makes the dough too wet to form any loaf of any sort, and makes for slimey texture. Too little liquid, and the bread will fall crumble. Also, stay away from American sandwich bread...it will cause a disaster. Trust me, I speak the truth. |
|