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Bayerische Semmelklösse

Bayerische Semmelklösse created by Columbus Foodie

Bavarian Bread Dumplings, posted for Zaar World Tour II

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
  • Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
  • Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
  • Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
  • Shape into large dumplings.
  • Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.
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RECIPE MADE WITH LOVE BY

@Cynna
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@Cynna
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"Bavarian Bread Dumplings, posted for Zaar World Tour II"
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  1. Columbus Foodie
    Bayerische Semmelklösse Created by Columbus Foodie
    Reply
  2. Columbus Foodie
    Excellent! I ended up using double smoked bacon instead of Canadian bacon, and used 2 eggs instead of 3. Just like Oma used to make. I served these with goulash - one of my favorite ways to use the leftovers of these dumplings is to slice them when cold and fry in butter until browned. Would definitely make again! I'm reviewing this recipe for Pick a Chef Fall 2006.
    Reply
  3. Columbus Foodie
    Excellent! I ended up using double smoked bacon instead of Canadian bacon, and used 2 eggs instead of 3. Just like Oma used to make. I served these with goulash - one of my favorite ways to use the leftovers of these dumplings is to slice them when cold and fry in butter until browned. Would definitely make again! I'm reviewing this recipe for Pick a Chef Fall 2006.
    Reply
  4. Cynna
    Bavarian Bread Dumplings, posted for Zaar World Tour II
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