Semmelknödel, bread dumplings

Name: Semmelknödel, bread dumplings
Ingredients: 6 large rolls (stale/2-3 days); 250 ml milk; 1 small onion; 1 teaspoon butter; 1 egg; 1 small bunch of parsley; salt; pepper; 1 teaspoon flour (for making); nutmeg (for making).

Diverse - Semmelknödel, bread dumplings by Viorica M. - Recipia

Semmelknödel Recipe - Bread Dumplings Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Servings: 4 Semmelknödel, or bread dumplings, are a traditional German delicacy that transforms leftover bread into a delicious culinary treat. This simple yet refined dish can be served alongside rich sauces or as a side for meat dishes. Here’s how to prepare them step by step. Ingredients: - 300 g of rolls or stale bread (preferably baguette) - 250 ml of hot milk - 1 egg - 1 small onion - 30 g of butter - 1 tablespoon of fresh chopped parsley - 1/2 teaspoon of salt - 1/2 teaspoon of pepper - 1/4 teaspoon of nutmeg (optional) - flour (for dusting) Preparation method: 1. Preparing the ingredients: Start by cutting the rolls or bread into small cubes. This step is essential to ensure an even texture for the dumplings. If the bread is too dry, you can also use fresh bread, but make sure to let it dry out a bit before proceeding. 2. Soaking the bread: Place the bread cubes in a large bowl and pour the hot milk over them. Gently stir to ensure all cubes are well soaked. Let them sit for about 10 minutes. This time allows the bread to absorb the milk, making it soft and easy to shape. 3. Preparing the onion: In a frying pan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. This step adds a savory flavor and pleasant aroma to the dumplings. 4. Mixing the composition: After the bread has absorbed the milk, add the sautéed onion, egg, chopped parsley, salt, pepper, and nutmeg (if using). Mix everything well with your hands or a spatula until you achieve a homogeneous mixture. If the dough is too wet, you can add a little flour to thicken it. 5. Forming the dumplings: With wet hands, form balls of about 5 cm in diameter from the obtained dough. Make sure they are well compacted, but do not overwork them, as you want to keep an airy texture. 6. Boiling the dumplings: Put water in a large pot and bring it to a boil. Add a teaspoon of salt and carefully place the dumplings in the water. Boil them for 15-20 minutes, until they rise to the surface. This is a sign that they are ready. 7. Removing and serving: After boiling, remove the dumplings with a spatula and let them drain on a paper towel. You can serve them hot, alongside a rich mushroom sauce or meat sauce. A wonderful idea is to serve them with a sour cream and dill sauce - the combination is divine! Variations and practical tips: - For a special touch, add diced fried bacon or cheese to the dumpling mixture. - Instead of parsley, you can use dill or sage, depending on your preferences. - Bread dumplings can be frozen. After boiling, let them cool, then wrap them well and place them in the freezer. When you want to serve them, boil them again directly from the freezer to reheat. These Semmelknödel are not only an excellent side dish but also an ingenious way to use leftover bread. By experimenting with ingredients and sauces, you can turn every meal into an unforgettable feast. Enjoy!

Category: Diverse Author: Viorica M. Views: 1 Date: 07.10.2024

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