Old bread dumplings or Czech dumplings are a traditional side dish in southern Germany, the Czech Republic and Austria.
They are served with roasted sauerkraut, roasted meat and mushrooms in a white sauce. Because old bread is used, they come from the kitchen of the poor, but in the meantime they have received the epithet of specialties so you can find them on the menu of restaurants with national cuisine.
At my place, they were a side dish to the beef goulash and we enjoyed a lunch that was different from the standard ones for our kitchen.
Old bread dumplings (Semmelknödel) - Javorka Filipović - Recipes and Cookbook online
Old bread dumplings or Czech dumplings are a traditional side dish in southern Germany, the Czech Republic and Austria.
- 400 g old bread (cut into cubes)
- 250 ml of warm milk
- 1 onion (finely chopped)
- 30 g of butter
- 1 tablespoon parsley leaves (finely chopped)
- 2 pieces of egg
- salt (to taste)
- flour (if needed)
- pepper (to taste)
- Cut the bread into cubes, pour warm milk over it and knead with your hands to obtain a uniform mixture.
Sauté the finely chopped onion in butter, add a parsley leaf and mix it all with the bread.
Add eggs, season to taste and, with the addition of flour if necessary, knead the mixture from which dumplings can be formed.
- With wet hands, form dumplings the size of apricots, drop them into boiling water and cook them until they float to the surface.
Drain the dumplings and serve while still warm as a side dish to the main course, if desired. For us, dumplings were a side dish to goulash.
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