BAVARIAN BREAD DUMPLINGS

Epicurean Exploits - Food and Recipes
1

Here comes one of the most classic bavarian side dishes Semmelknödel. Many hundred years old and the first picture from dumplings is around 1280. I learned it from my grandmother. This side dish never fails to impress me every time I make it. Taste such good and is also good to absorb any sauce. You can serve it fresh or sauté in butter the next day. So you can make it in advance and helps organizing the whole meal. In addition a good way to use old bread, as the main ingredient should be 1-2 days old.

BTW, I made a bit of a modern version. The ingredients are the same, BUT I used clingfilm and foil to make it easier. The classic dumplings need a kind of experience.

https://www.wineberserkers.com/content/?p=1417
BBD.jpg
fresh
BBD2.jpg
next day


ENJOY
Martin

2

Looks great. I can easily see that being a great side to a roast bird with a pan sauce. I’m not a big potato fan, so this could be a great substitute, especially when I don’t feel like making a traditional dressing. Thanks for posting.