Ingredients: |
Ingredients: 4 cups diced (1/4" cubes) white sandwich bread (slightly dried out)
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 - 1 cup milk (preferably at room temperature)
3 eggs
1/8 cup finely chopped fresh parsley
Optional:
1 small diced onion, sauteed in 2 T butter
2-3 strips bacon, cooked and chopped
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Directions: |
Directions:1. Dice bread into cubes and put into a large bowl. Cover with tea towel and let air dry at room temperature for 1-2 days.
2. In a large bowl, using a large spoon, combine flour, salt and baking powder. Stir until mixed. Then gradually add eggs and milk and stir until all ingredients are combined and mixture does not cling to sides of bowl. Gently add and stir in diced bread until evenly coated with dough. Add parsley at this point and if desired onions or bacon or both.
3. In a large stock pot add water (fill to 3/4 full) and 1T salt, bring to boil.
4. Once boiling, turn back heat slightly and add dumplings formed by hand. Form dumplings the size of two closed palms using water to form and seal the dumplings.
5. Drop into a low-roll boil and cook dumplings for approximately 20 minutes. Stir very gently every 5 minutes or so to ensure even cooking. Dumplings are done when they float to top and are "bouncy" when pushed down into the water and pop back up.
*Do not let dumplings simmer. They need to be cooking in a low-roll boil, similar to cooking pasta.
**Make sure your dumplings are well sealed on the outside with your wet hands. You want a smooth, glossy finish on the outside of the dumpling balls. Otherwise they will fall apart in the cooking process. |
This recipe for Knoedel (Dumplings) is from