Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, semmelknödel (german bread dumplings). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Semmelknödel (German Bread Dumplings) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Semmelknödel (German Bread Dumplings) is something that I have loved my whole life. They are nice and they look fantastic.
Semmelknödel (German Bread Dumplings) A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more! Bread dumplings are a traditional Bavarian side dish, made from bread, milk, onion, eggs, and herbs.
To get started with this particular recipe, we must prepare a few ingredients. You can cook semmelknödel (german bread dumplings) using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Semmelknödel (German Bread Dumplings):
- Get 1/2 baguette or 2-3 Kaiser rolls (about 150 g total)
- Make ready 1 egg
- Prepare 1/4 onion, finely minced
- Make ready 160 ml milk (2/3 cup)
- Make ready 3 Tbsp flour, or more if needed
- Prepare 1/4 tsp nutmeg
- Take to taste salt & pepper
- Make ready 1/4 cup parsley, finely chopped
They taste especially great served with Sauerbraten! Authentic Semmelknödel are made with Semmel or so-called Kaisersemmel , which are bread rolls from Austria and Bavaria. However, Semmelknödel can be prepare with any other white bread roll too, as long as the bread is dried stale. Semmelknoedel Recipe (German Bread Dumplings) This German Semmelknoedel recipe was originally developed as a way to efficiently use slightly stale bread and rolls (Semmel) for additional meals, but they are so popular now that many German cooks deliberately set new rolls aside to dry out for use in these delicious bread dumplings.
Steps to make Semmelknödel (German Bread Dumplings):
- Prep your ingredients! The bread should be a day or two old, as you want something tough with almost no moisture. We can optionally dry it out in the oven (see step 3)
- Cut up the bread into small cubes. If it's still moist, let's dry it out in the oven.
- Preheat oven to 325°F/160°C. Layout the bread pieces on a baking tray or sheet and bake for 8-10 minutes or until slightly dry.
- Meanwhile, sauté the onion in a little butter or oil until soft and translucent. Remove the onions and warm up 160 ml (2/3 cup) milk in the same pan.
- Add the dried out bread, sautéed onions, 1 egg, 1/4 cup chopped parsley, 1/4 tsp nutmeg, 3 Tbsp flour and some salt and pepper to a mixing bowl.
- Pour in the warm milk and mix well with your hands. If it seems a bit dry, add another tablespoon or two milk.
- Let the mixture soak for 15 minutes. Test to see if the mixture holds together when forming a ball. If not, mix in a tablespoon or two of flour until it does.
- Wet your hands with cold water (it keeps the mix from sticking to them!), and form about 6 large bread balls.
- Bring a large pot of water to a boil, add some salt, and carefully add the semmelknödel to the pot. Make sure the boil isn't too vigorous or they might fall apart.
- Cook for about 15 minutes until firmed up. Remove finished semmelknödel from water and let drain over paper towel.
- Serve into bowls and pour over some gravy, creamy mushroom sauce, or other thick sauce.
Other possible additions include thyme, sage, marjoram, or a pinch of nutmeg. Process bread in a food processor to coarse breadcrumbs. These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak up. Traditional for the Bavarian region that is! However, they are so good and easy to make, they're popular elsewhere now.
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