German Herbed Bread Dumplings (Semmelknödel)
These dumplings are a vegan version of a traditional German dumpling called Semmelknödel. They are often served with a mushroom gravy or as a replacement for potatoes with goulash. We enjoyed them with a special seitan goulash made with dark beer. It was a delicious meal for a cold day.
Yield: 8 large dumplings
- 10 ounces of day old bread (about 8 slices), torn in pieces
- 1½ cups non-dairy milk, warmed
- 1 vegetable bouillon cube
- 1 tablespoon soy flour or cornstarch
- 2-3 tablespoons parsley, chopped
- pinch nutmeg
- splash olive oil
- 1 small onion, finely chopped
- Tear the bread into small pieces and place in a large bowl.
- Add the parsley.
- Chop the onion.
- Heat a splash of oil in a small frying pan and lightly fry the onion until just soft.
- Add the onion to the bread and toss.
- Heat the non-dairy milk in a small saucepan and add the vegetable bouillon.
- Mix the soy flour or cornstarch with a bit more of the non-dairy milk and add to the heated milk.
- Stir until thickened.
- Pour the warm non-dairy milk mixture over the bread pieces and mix well with a fork or spoon.
- Sprinkle with nutmeg.
- Allow the mixture to rest so the bread soaks up the milk mixture.
- Using your hands, either wet with water, or a bit of oil, form balls about the size of golf balls.
- Traditionally the dumplings are cooked in lightly salted gently boiling water, but they have often fallen apart for me. So, I steam them.
- Place a piece of baking parchment on the bottom of your steamer so the dumplings don’t stick to the holes.
- Steam the dumplings for 5-10 minutes until semi-solid to the touch.