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German Bread Dumplings ( Semmelknodel ) Recipe

March 14th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbday-old white bread, cut into 10 slices
  2. 1cupmilk, warmed
  3. 1tablespoonvegetable oil
  4. 1mediumonion, chopped
  5. 3eggs
  6. 1/2teaspoonsalt
  7. 1/4teaspoonwhite pepper
  8. 1/8teaspoonground nutmeg
  9. 3tablespoons finely choppedparsley

DIRECTIONS

  1. Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
  2. Heat oil in a medium skillet; Add onion; saute until golden brown.
  3. Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
  4. 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.
  5. 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.
  6. Dumplings are done when they float.
  7. Carfully remove dumplings with a slotted spoon; drain well.
  8. Serve immediately with roast meaat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

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