Damsel wrote on 15 Oct 2005 in rec.food.cooking
Crab & Corn Chowderto old and have a 19 year old step-son who lives 15 hours away. It blows me away to think that I'm the evil stepmother! In all serious...
there are 2 kinds...
Bread dumplings Bread dumplings (Semmelkndel) have their origin in Czechia, but today they are an important part of the Viennese cooking. They are an outstanding alternative to pasta, rice or potatoes. Especially well they go together with saucy dishes.
Many thanks to Sonja Tallian, who showed me how they are made and who has supervised my own first tries.
Semmelbrckerl probably can be bought only in Austria. As replacement you can use white bread, which you cut into slices and let dry a little. Then you cut it into cubes, of about half an inch, before it has dried entirely (thus you avoid crumbling). Thereafter you let it dry hard.
You need: (serves for 4 - 6) 300 g (11 oz) Semmelbrckerl (white bread) 50 g (2 oz) butter 50 g (2 oz) flour 2 eggs parsley (1 small onion) 2 dl (7 fl oz) milk salt
Melt the butter and fry the parsley (and if you like, the onion) in it. Put the bread-cubes into a big, wide bowl and pour the butter over them. Mix the eggs into the milk, add salt and pour the mixture over as well. Finally add the flour. Mix altogether thoroughly. Immerse your hands into cold water and form a dumpling out of the mixture, as if you make a snowball. Before each new dumpling immerse your hands again, so that the dough doesn't stick. During this time you have boiled up a pot with enough, salted water, so that all the dumplings can swim side by side. Put them now into the pot and cook them on low heat for about 15 minutes.
AND
Bread Dumplings (Houskove Knedliky) 2 eggs 1-2 cup milk 1 teaspoon salt 3 cups flour, sifted with a pinch of baking powder 4 slices white bread, cut into cubes 8 servings
55 minutes 10 mins prep
1. Beat eggs, salt& milk in a large mixing bowl; add flour gradually. 2. Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape). 3. Stir in bread cubes last. 4. Have a clean, wet towel ready. 5. Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water. 6. Boil, covered, for 45 minutes. 7. Remove the towel& slice the dumpling 1-2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard). 8. Keep hot until ready to serve.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
