How To make Austrian Bread Dumplings
4 oz Dry bread, diced
1/2 oz (1 Tbsp) butter or lard
1 Egg
1/2 c Milk
3 oz (3/4 cup) flour
Salt and pepper 1 tb Chopped fresh herbs
-(parsley, chervil, -marjoram) - 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but
a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH trADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92
How To make Austrian Bread Dumplings's Videos
Austrian Bacon Dumplings aka. Tiroler Speck Knödel - I´m from Austria #2
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Ingredients to make origninal Tiroler Speck Knoedel:
250g Dumpling bread
250g Speck (Austrian Bacon)
2 Eggs
Parsley
1 onion
150 ml Milk
Pinch of Salt
2 tbsp. of Flour
So easy to make, but so delicious! Enjoy, yours Christian from COOK WITH ME.AT
p.s. I am from Austria
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Dumplings Recipe Leftover Bread w Bacon, Knüdel Semmelknoedel
Dumplings Recipe Nice easy tasty way to use up leftover breads.Austrian or German Bread Dumplings Gingerbread Cottage Bed and Breakfast
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
CANEDERLI Italian Soft Bread Dumplings / knödel
Today we prepare another recipe from the Italian tradition, more precisely from Trentino-Alto Adige and Tyrol.
Using stale bread, we will cook the CANEDERLI in broth and fried ????. Perfect for winter but not only.
Let us know the origin of this dish and give us your advice to improve the recipe.
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Easy German Semmelknödel Recipe (Bread Dumplings!
The ultimate side of German comfort food! The Weckknödel or simply, Knödel! There are a bunch of different types of these little
dumplings but this is the most basic bread dumpling and goes with any meal! Great with meats and gravy or simply with a pad of butter! Yum! Some like to add thinly diced smoked bacon but for the vegetarian friendly version and much more neutral taste, stick to this recipe!
Ingredients:
* 10 Rolls (I used larger Portuguese Rolls) left out for a day or two until stale.
* 2 Cups warm milk
* 2 Eggs
* 2 Tablespoons Fresh parsley or dried parsley
* Salt
* 1 Small onion
* Butter or olive oil
* Flour or breadcrumbs if the mixture is too sticky to handle and form
Isn’t this easier than you thought? Now go make them and tell me what you think!!! Guten Appetit!
Oktoberfest German Bread Dumplings, Bavarian Knödel ✪ MyGerman.Recipes
Celebrate Oktoberfest with delicious Bavarian Bread Dumplings (Semmelknödel)! They are made with leftover rolls.
I'll walk you through the process step-by-step and also show you how I make a creamy bell pepper-mushroom sauce.
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Canederli Italian Bread Dumplings Recipe (Knödel)
These Canederli are Italian bread dumplings originally from South Tyrol in Northern Italy, a recipe also known as Knödel in the German language. They are big bread dumplings boiled in stock made with stale bread mixed with milk, eggs, and speck, a cured smoked pork typical of the region. Round-shaped the size of a small orange, these bread gnocchi can be served in stock or with melted butter. This Canederli recipe perfectly exemplifies a sustainable, frugal meal from Italy's cucina povera tradition.
To print the recipe:
Ingredients
9 oz - 250 gr Stale white bread
1 cup - 250 ml Whole milk
3 Fresh eggs
7 oz - 200 gr Speck or smoked bacon or salami
1 cup - 20 gr Flour
1 pinch Freshly grated nutmeg
1/2 cup - 30 gr Finely chopped fresh parsley or chive
6 cup - 1.5 lt Meat broth
1 tsp salt
What are Canederli (0:00)
Ingredients (0:42)
Preparing the breadcrumbs (0:48)
Making the breadcrumbs mixture (1:09)
Preparing the broth (2:05)
Shaping the Canederli (2:17)
Boiling the Canederli (2:25)
Serving the Canederli (2:39)