Semmelknödel are a kind of bread dumplings which are typically eaten in Bavaria (Germany).
You can buy them ready-made so that you only have to put them in water and cook them for a while. The ready-made ones taste fine.
They are a "Reste-Essen" - a dish you can prepare with remainders of old food. Namely old bread rolls.
Let's see how to do them by ourselfes!
Semmelknödel for 4 people:
- 6 old bread rolls
- 250 ml milk
- 3 eggs
- 10 g butter
- 1 onion
- 3 soup spoons hacked parsley
- bread crumps as backup if you add too much milk / egg
- Red cabbage: See Apfel-Rotkohl receipe
- 1 big mixing bowl for milk + bread rolls
- 1 small mixing bowl for eggs
- Big pot
This takes about 45 minutes.
- Cut the bread rolls into small pieces
- Put the parsley and the onion very briefly in a pan, but don't let them get brown
- Make milk hot (don't cook it, but almost)
- Mix bread rolls, parsley, onion, hot milk. Wait for 10 minutes.
- Mix eggs with salt and pepper.
- Put the eggs to the bread rolls and mix it. The consistency of the dough should not be too firm.
- Add bread crumbs if the dough is too fluid
- Put water in the big pot and make it hot. It should boil slightly (not too hot).
- Wet your hands (not in the boiling water, of course!) and create balls which are roughly of the size of Tennis balls. Put them in the hot water.
- Wait for 20 minutes. When they are ready, they should rise to the top.