There are places in Prague where there are some 400+ beers in store.
We had soup (goulash) served in that kind of bread several times.
We had soup (goulash) served in that kind of bread several times.
There's two kind of bread dumplings:
1) The classic bread dumpling, made from white bread, eggs and milk, formed as a dumpling
and
2) the "Serviettenknödel", made from slightly roasted white bread, roasted onion and parsley, much more eggs, milk and nutmeg; formed to a loaf and served sliced.
Do you mean "white bread" or white flour ?
I've always thought of 'dumplings' as (raw) dough cooked in liquid.
I've always thought of 'dumplings' as (raw) dough cooked in liquid.
We have a dish in Sweden called kroppkakor (body cakes).
There are two versions:
Cold cooked potatoes are mashed and mixed with flour and some salted pork (bacon) and onion are placed in the middle or raw potatoes can be used.
The two kinds of kroppkakor are made in different regions actually.
More about kroppkakor: Wikipedia.
There's a saying that I got so much dirt under my fingernails, it's time to make some kroppkakor ....
There are two versions:
Cold cooked potatoes are mashed and mixed with flour and some salted pork (bacon) and onion are placed in the middle or raw potatoes can be used.
The two kinds of kroppkakor are made in different regions actually.
More about kroppkakor: Wikipedia.
There's a saying that I got so much dirt under my fingernails, it's time to make some kroppkakor ....
Wow some serious dumpling-fu happening here! I would love to hear more from gkh about the msking of these different dumplings.
For myself:. On Easter I made a nice rib roast; by the end of the week I made a nice stovk with the bones and scraps. A week after that I made French onion soup with the beef stock. Tonight I made a beef stew and added the leftover onion soup to the stew. Dome things just keep on giving!
For myself:. On Easter I made a nice rib roast; by the end of the week I made a nice stovk with the bones and scraps. A week after that I made French onion soup with the beef stock. Tonight I made a beef stew and added the leftover onion soup to the stew. Dome things just keep on giving!
That's a US thing, AFAIK. US style dumplings are more like a biscuit or scone baked on top of a stew or soup.
In Austria/germany and eastern europe, dumplings are more varied.
I long for semmelknoedel und kartoffelknoedel...I'll have to learn to make them. These are more 'stick to your ribs' fare than the US variety - the kartoffelknoedel especially are quite dense and roughly tennis ball sized spheres.
White bread 🙂
Like this recipe:
These dumplings, also known as Semmelklöße, come from Bavaria. "Semmeln" is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce.
Known as zsemlegombóc in Hungary and houskové knedlíky in the Czech Republic.
6 to 8 servings
INGREDIENTS
Stale rolls or bread, cubed -- 10 to 12 rolls, or about 1 pound
Warm milk -- 3/4 to 1 1/4 cups
Eggs, beaten -- 2 or 3
Fresh parsley, minced -- 2 tablespoons
Ground nutmeg, salt and pepper -- to season
Warm milk -- 3/4 to 1 1/4 cups
Eggs, beaten -- 2 or 3
Fresh parsley, minced -- 2 tablespoons
Ground nutmeg, salt and pepper -- to season
METHOD
Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes.
Mash the soaked bread to form a thick dough. Mix in the eggs one at a time, incorporating each one before adding the next. Only use the third egg if the dough is too dry to form balls that hold together.
Add the parsley, salt and pepper and knead until smooth. If the dough seems too loose or sticky, add 1 or 2 tablespoons of flour or some breadcrumbs to firm it up.
Using wetted hands, form 1/4-cup portions of the dough into balls and set aside on a baking sheet until all the dough has been used up.
Bring a large pot of salted water to a boil over medium-high heat. Reduce heat to a slow simmer and drop the dumplings carefully into the water. Simmer for about 20 minutes, gently stirring occasionally.
Remove to a bowl with a slotted spoon and serve hot.
Mash the soaked bread to form a thick dough. Mix in the eggs one at a time, incorporating each one before adding the next. Only use the third egg if the dough is too dry to form balls that hold together.
Add the parsley, salt and pepper and knead until smooth. If the dough seems too loose or sticky, add 1 or 2 tablespoons of flour or some breadcrumbs to firm it up.
Using wetted hands, form 1/4-cup portions of the dough into balls and set aside on a baking sheet until all the dough has been used up.
Bring a large pot of salted water to a boil over medium-high heat. Reduce heat to a slow simmer and drop the dumplings carefully into the water. Simmer for about 20 minutes, gently stirring occasionally.
Remove to a bowl with a slotted spoon and serve hot.
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Wing night tonight but...
...not at home. I'm taking some out-of-towners (my outlaws) to a local pub where they do food right. So...
No cooking
Wallet
...not at home. I'm taking some out-of-towners (my outlaws) to a local pub where they do food right. So...
No cooking
Wallet
I've taken the sons and wives out to dinner annually (usually the same place in Manhattan). Gets tricky with grand-kids.
Mine have eyes bigger than stomachs. My biggest touch was open bar and catered dinner for my father's 80th, in Milwaukee lots of Poles, etc. you can imagine.
Yes, I was kidding about the
You've made your generosity pretty obvious.
