Tag: Semmelknoedel

German Semmelknoedel, bread dumplings with chanterelle sauce
European Cuisine, Germany, Northern Europe, Recipes, Sauces, Soups, Vegetarian

Chanterelles (Pfifferlinge), a popular edible Mushroom

Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September. The Chanterelle has been a very popular edible mushroom since ancient times and is still in great demand today. The attractive appearance, fine taste and versatility are just a few of its advantages. It is undisputedly a seasonal harvest highlight … Continue reading Chanterelles (Pfifferlinge), a popular edible Mushroom

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Pretzel dumpling, Knoedel with mushroom and sauce
Austria, European Cuisine, Germany, Northern Europe, Recipes, Side dish, Vegetarian

How to Make Pretzel Dumplings: Brezenknödel Guide

When I sat down at Wirtshaus zur Brez’n in Munich, the atmosphere was quintessentially Bavarian: polished wooden tables, the aroma of roasted meats, and clinking Maßkrüge filled with golden beer. I ordered Brezenknödel — Pretzel Dumplings that embody the soul of Bavaria. Brezenknödel are more than just food; they are a story of resourcefulness and tradition. In Bavarian households, leftover Pretzels never went to waste. … Continue reading How to Make Pretzel Dumplings: Brezenknödel Guide

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Semmelknödel, Bavarian Bread dumplings
European Cuisine, Germany, Recipes, Side dish, Western Europe

Semmelknödel for the Fearful and the Brave

Have you ever been afraid of bread dumplings falling apart in the water, because of some experience of the past? There are two foolproof options for beginners. For one recipe I use a 9″x 5″ loaf pan and bake it in the oven, the other is “Serviettenknödel” that you roll into a clean cotton cloth or plastic foil. then boil. Continue reading Semmelknödel for the Fearful and the Brave

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