German Bread Dumplings (Semmelknödel)
A classic of the German/Bavarian/Austrian fall dish. I love it and have to have it every year in September, October or November. The ingredients are simple and if you do not have any pretzels - never mind. It just gives an extra flavor to the dumplings. It is the perfect recipe to use up rests of bread, rolls or baguettes.
Bon appetit!
German Bread Dumplings (Semmelknödel)
A classic of the German/Bavarian/Austrian fall dish. I love it and have to have it every year in September, October or November. The ingredients are simple and if you do not have any pretzels - never mind. It just gives an extra flavor to the dumplings. It is the perfect recipe to use up rests of bread, rolls or baguettes.
Bon appetit!
Cooking Instructions
- 1
Cut the buns and pretzel in very thin slices and let dry for two hours (on the heating). Then mingle in a big bowl.
- 2
Heat the milk slowly, don't bring to a boil. Pour some hot milk over the bread mix, add egg, salt, pepper and 2 tbsp finely chopped parsley. Knead with our hands until a firm dough forms up. If the mix is too dry add few milk. But be careful not to use too much milk otherwise the dumplings will dissolve when in boiling water.
- 3
Bring water with some salt in a large pot to a boil, reduce heat and let water simmer. Form (four) dumplings.
- 4
Poach the dumpling in the simmering water for 10-12 minutes. They will slightly expand (see photos).
- 5
Remove from water and serve with a mushroom and cream gravy. Please also see a photo of the ideal inside of a bread dumpling. Enjoy!
Cooksnaps
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