2 c Sourdough batter -- proofed 1 c Milk 3 lg Eggs 6 c Flour, all-purpose 2 tb Baking powder 1 1/2 ts Salt 6 Toast slices -- cut in cubes Recipe by: Randy Pollak In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth. Divide dough into four equal pieces and shape each piece into small rectangular loaves. Set on wax paper, cover with plastic wrap and then a dish towel. Allow dough to rest for at least 1 hour. Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer. Cover and bring to boil. Reduce heat but it must be high enough to create steam. Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean. Four loaves is enough for about 12-16 servings. Note: Dumplings may also be boiled, in which case you must cut each loaf in half; however steaming produces larger and lighter dumplings. If you wish you may refrigerate dumplings until cold carefully slice and wrap in plastic wrap then foil and freeze.
How To make Bread Dumplings(Sourdough)'s Videos
Austrian Gulasch (goulash) with Semmelknödel (bread dumplings) recipe | Traditional, but not
In this recipe we show you how to make traditional Austrian Gulasch (goulash) with Semmelknödel (bread dumplings) using Kaiser roll bread crumbs. We added some of our not so traditional twist that we hope you enjoy!
Recipe link:
How to make Bread dumpling , orginal German Bavarian cooking, fast and easy
Hallo out there
My name is Kling Jürgen and i am a chef since 1984 in the great state of Bavaria und the wonderfull town of Munich I also lived in in the Bay area near San Francisco for about 10 years and worked all over the world.
Today i want to bring flair of Bavaria into your home with this very traditional Bavarian Bread dumpling Enjoy your meal.
Recipe for about 5 dumplings:
250g /10oz sliced bread. One day old 1 Onion 2 Eggs 200ml 3/4 cup Milk40g 1,5 oz of Parsley Salz Pepper some Oil
Vegetable ragout and fried sourdough dumplings
Vegetable ragout and fried sourdough dumplings
Pasta Grannies enjoy easy-to-make bread dumplings called canederli!
Who fancies a change from pasta this evening? Canederli are dead easy and very popular in the Süd Tirol, north eastern Italy. Just over the border in Austria and further away in Germany, they are called knödel. Here Paula shares her version in her most wonderful old fashioned kitchen.
Canederli: 320g white bread, several days old (usually bread rolls) 25g butter 1 onion chopped water - start with 200 ml and add more gradually until the bread is moist 4 eggs, beaten 2 tablespoons all purpose/plain flour 1/2 teaspoon salt 2 tablespoons chopped parsley 200g speck or prosciutto, diced fine about 700ml stock and 2 tablespoons chopped chives for serving. Makes 8
For more info on Paula's 'maso' - and her hotel - see
Sausage and Sourdough Dumplings with Broccoli. Recipe on foodandryne.com #sourdough