Bread dumplings with sage brown butter

Dumplings Chinese cuisine
bread dumplings with sage brown butter

Semmelknoedel, wonderful bread dumplings from Austria and Bavaria were the inspiration for this recipe. When someone mentions stale bread, the first thing that comes to mind is Semmelknoedel. My grandmother used to make them whenever there was stale bread around the house. Traditional Semmelknoedel are made with parsley and nutmeg and then served with rich roasts and gravy. Here, I use sage and parmesan instead, and substitute gravy with the hazelnut butter to turn the dumplings into a stand alone dish, and a wholesome and simple dinner for whenever you ponder over what to do with all that stale bread.

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dumplings bread bread dumplings

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