Best SemmelknÖdel Recipes

GERMAN BREAD DUMPLINGS (SEMMELKNODEL )

Steps:

• Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
• Heat oil in a medium skillet; Add onion; sauté until golden brown.
• Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
• Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
• Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
• Dumplings are done when they float.
• Carefully remove dumplings with a slotted spoon; drain well.
• Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

SEMMELKNÖDEL

Steps:

• Die Semmeln in sehr dünne Scheiben schneiden (1 mm). Die Milch erwärmen und über die Brötchenscheiben gießen. Alles einige Minuten ziehen lassen. Die Zwiebel fein hacken, in etwas Butter leicht andünsten und unter die Masse kneten. Anschließend das Salz, die feingehackte Petersilie und die Eier unterkneten. Mit Muskatnuß, Pfeffer und Salz abschmecken. Eventuell etwas Mehl über die Masse stauben um eine bessere Konsistenz zu erreichen. Mit feuchten Händen 4 - 6 gleich große, feste Knödel formen. Noch besser funktioniert es, wenn die Hände bei jedem einzelnen Knödel in Wasser getaucht werden. In kochendes Wasser legen und 20 Minuten ziehen lassen. Achtung: Das Wasser nicht wallend kochen lassen. Die Semmelknödel mit einem Schaumlöffel aus dem Wasser nehmen und servieren.

SEMMELKNöDEL RECIPE (BREAD DUMPLINGS)

Steps:

• Heat up a pan with the butter and cook the chopped onion until translucent and soft.
• Grab a large mixing bowl and add in the sautéed chopped onion, bread pieces, milk, egg, all purpose flour, salt, black pepper, nutmeg and parsley.
• Mix everything together and mash together with your hands until all ingredients are well incorporated.
• Leave the bread dumpling mass to rest for about 15 minutes.
• Prepare a large pot with water and salt and bring to a boil.
• Shape your dumplings into equal sized balls.
• Drop the semmelknödel dumplings into the cooking water. Reduce the heat of the water so that the water won't boil up too much or else the movement can open up the dumplings. The water should be cooking but not vigorously.
• Cook the dumplings for about 8-10 minutes. They will swim on top.
• Take out the knödel from the cooking water and strain.
• Serve still hot as a side dish with other local meals.