POTATO SOUP WITH DROP DUMPLINGS RECIPES

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SEMMELKNOEDEL (BREAD DUMPLINGS) RECIPE | ALLRECIPES



Semmelknoedel (Bread Dumplings) Recipe | Allrecipes image

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.

Provided by Peachy

Categories     Dumplings

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

1 (1 pound) loaf stale French bread, cut into 1 inch cubes
1 cup milk
2 tablespoons butter
1 onion, finely chopped
1 tablespoon chopped fresh parsley
2 eggs
½ teaspoon salt
1 pinch ground black pepper
½ cup dry bread crumbs

Steps:

  • Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  • Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  • Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Nutrition Facts : Calories 506.1 calories, CarbohydrateContent 78.8 g, CholesterolContent 113.1 mg, FatContent 12.3 g, FiberContent 3.9 g, ProteinContent 20.5 g, SaturatedFatContent 5.9 g, SodiumContent 1220.1 mg, SugarContent 7.9 g

CHICKEN-VEGETABLE SOUP WITH DUMPLINGS - BETTYCROCKER.COM



Chicken-Vegetable Soup with Dumplings - bettycrocker.com image

Mmm, dumplings. Even Mom couldn't make this heartwarming soup better—or easier!

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 8

2 cups cut-up cooked chicken
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
2 2/3 cups frozen mixed vegetables, thawed and drained
1 cup Original Bisquick™ mix
1/3 cup milk

Steps:

  • In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
  • In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
  • Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

Nutrition Facts : Calories 210 , CarbohydrateContent 17 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1030 mg, SugarContent 3 g, TransFatContent 1/2 g

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