Semmelknödel
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 people
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Calories
136 kcal
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Course
Main Course
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Cuisine
German
Semmelknödel
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Semmelknödel are traditional dumplings. They are a specialty of the cuisine of southern Germany, Austria and Bohemia.
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Ingredients
- 4 bread roll from the day before (about 60 g each, individual
- 2 egg medium
- 1/2 cup milk , heated to 37°C
- 1 onion , grated
- 4 tablespoons parsley flat-leaf, finely chopped
- 2 tablespoons butter
- 1 teaspoon salt
- black pepper freshly ground
- breadcrumbs
Instructions
- Cut the rolls into cubes and place them in a bowl.
- Add 1 teaspoon of salt.
- In a skillet, heat the butter and briefly sauté the onion and parsley.
- Add the onion/parsley mixture and the milk to the bread cubes in the bowl.
- Mix everything together and leave for 15 minutes.
- Bring a large quantity of salted water to a boil in a saucepan.
- While the water is boiling, whisk and add the eggs, then season with salt and pepper.
- Add the eggs to the bread and knead vigorously together.
- If the Semmelknödel dough is too soft, add some fresh breadcrumbs, a little at a time. If on the contrary it is too dry, add a little milk.
- With wet hands, form 4 equal-sized balls, on average the size of a tennis ball.
- Drop the dumplings into the pot of boiling salted water and simmer over medium heat in the simmering, but not boiling, liquid for 20 minutes until they rise to the surface.
- Serve as an accompaniment to dishes such as goulash, roast pork with sauerkraut, Saures Lüngerl, Austrian Beuschel, lentil dishes or creamed mushrooms.
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