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Vegan Bread Dumplings (Semmelknödel)

Today we provide you with a recipe representing our Southern German roots. Because at the latest in the winter time it’s dumpling time. Vegan bread dumplings (Semmelknödel) are notably perfect as a side dish with rouladen or hearty roasts. But alternatively you can enjoy them just on their own with a decent amount of sauce. Classic for that are creamy mushroom sauces like the one from our mushroom stroganoff.

Vegan Bread Dumplings (Semmelknödel)

For real good bread dumplings it’s very important, that they are not too firm and not too solid but still don’t fall apart in the water. The combination of soya milk and flour works like a natural glue and provides the binding without using eggs. If you want to play it safe, you can use vegan egg replacer or soya flour for an even stronger binding. When the dumplings have cooked until done, you can directly eat them straight away. But it’s also very tasty to slice and pan-fry the dumplings with some vegan butter until crispy from the outside.

VEGAN BREAD DUMPLINGS

Ingredients for 4 dumplings (about  0,30 Euros each):

  • 225 g white bread rolls / white bread, at least one day old
  • 300 ml soya milk
  • 1 medium-sized onion
  • 3 tbsp minced parsley
  • 1 pinch of nutmeg
  • 2 tbsp (soya) flour or vegan egg replacer
  • 2 tbsp vegetable oil
  • salt + pepper

Preparation
1. For egg replacement mix vegan egg replacer or (soya) flour with a dash of soya milk, stir until smooth and leave it to swell. Dice the old bread rolls and put them in a large bowl.

2. Finely dice the onion and fry them in a pan with oil. Add the remaining soya milk. Heat it up for a minute and pour everything over the bread cubes. Add egg replacement and parsley as well, season with salt, pepper and nutmeg and knead everything together.

3. Form 4 round dumplings with wet hands. Cook in a large pot of simmering (not boiling!) salted water for about 20 minutes on low heat.

Vegan Bread Dumplings (Semmelknödel)

Vegan Bread Dumplings (Semmelknödel)

Vegan Bread Dumplings (Semmelknödel)

Related Posts:

  1. Bún Chay – Vietnamese Rice Noodle Salad With Fresh Herbs
  2. Quick Mushroom Goulash
  3. Vegan Caesar Salad With Crunchy Tofu

Kategorie: Salads & Side Dishes

Previous Post: « Vegan Butter Chicken (Murgh Makhani)
Next Post: Quick Mushroom Goulash »

Reader Interactions

Comments

  1. AvatarKiki

    2020-09-07 at 18:18

    Hallo!
    Ich habe heute zum ersten Mal Semmelknödel ausprobiert und leider sind die super weich und fast zerfallen aus dem Topf gekommen. Was habe ich denn falsch gemacht?
    Liebe Grüße 🙂

    Reply
    • AndiAndi

      2020-09-08 at 10:15

      Hallo Kiki.

      “Super weich und fast zerfallen” klingt ganz danach als wäre die Knödelmasse zu feucht/weich gewesen.

      Jedes Brot/Brötchen verhält sich zum Beispiel etwas anders. Wichtig für die im Rezept angegebene Menge ist, dass es gut getrocknet ist, sonst wird die Masse auf jeden Fall zu feucht. Falls das aus irgendwelchen Gründen der Fall ist, könntest du aber einfach mit etwas (Soja)Mehl oder Stärke gegenarbeiten und die Masse somit wieder etwas kompakter machen und mehr Bindung hineinbringen.

      Wie im Rezept beschrieben sollte das Wasser zudem nicht kochen. Die Knödel sollten langsam in siedendem Wasser gar ziehen. Auch kochendes Wasser könnte nämlich dazu führen, dass die Knödel auseinanderfallen.

      LG
      Andi

      Reply

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