Classic Southern German Bread Dumpling Recipe | Foodal (2024)

FAQs

What is the secret to perfect dumplings? ›

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.

Bread dumpling recipes are varied across the region, but in general, they use either flour or stale bread, yeast (or other leavening agents), eggs, salt, and a liquid for binding. And then herbs, dried meats, fat, and other ingredients can be added.

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

There are many types of dumplings in Germany, such as: Dampfnudeln, Germknödel, Grießklöße/ Grießknödel, Semmelknödel, Kartoffelknödel/Kartoffelklöße, Königsberger Klopse, Leberknödel, Zwetschgenknödel and Topfenknödel/Quarkknödel.

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian, Slovakian and Czech cuisine. They come in many different forms.

The first mention of bread dumpling is from the 7th century. By the 19th century, Czech national cuisine began to form, and bread dumplings became a phenomenon. And during the First Czechoslovak Republic, bread dumplings were improved.

What is a knodel in German? ›

A unique use for old bread, knödel are tender German bread dumplings reminiscent of moist, savory bread pudding. When rolled into balls, they're an airy accompaniment to braised meat such as rouladen and sauerbraten. Formed as a log and then sliced and pan-fried, they're a tasty snack on their own.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

And for a pork-veggie filling that's compact, cohesive, and moist—but not dense or wet—mix the meat vigorously to release myosin, a sticky meat protein that helps the filling hold together. Using just the right amount of filling helps ensure that your dumplings can form a proper seal and won't burst open while cooking.

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.