Semmelknödel

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 leftovers. Namely old bread rolls.

Let's see how to make them ourselves!

Ingredients

Semmelknödel for 4 people:

• 6 old bread rolls
• 250 ml milk
• 3 eggs
• 10 g butter
• 1 onion
• 3 tablespoons chopped parsley
• salt
• pepper
• bread crumbs as backup if you add too much milk / egg

Side dishes:

• Red cabbage: See Apfel-Rotkohl recipe
• Sauerbraten

Tools

• 1 big mixing bowl for milk + bread rolls
• 1 small mixing bowl for eggs
• Big pot

Preparation

This takes about 45 minutes.

1. Cut the bread rolls into small pieces
2. Put the parsley and the onion very briefly in a pan, but don't let them get brown
3. Heat the milk (don't boil it, but almost)
4. Mix bread rolls, parsley, onion, hot milk. Wait for 10 minutes.
5. Mix eggs with salt and pepper.
6. Add the eggs to the bread rolls and mix. The consistency of the dough should not be too firm.
7. Add bread crumbs if the dough is too fluid
8. Put water in the big pot and make it hot. It should boil slightly (not too hot).
9. Wet your hands (not in the boiling water, of course!) and create balls which are roughly the size of tennis balls. Put them in the hot water.
10. Wait for 20 minutes. When they are ready, they should rise to the top.