Introduction:
Semmelknödel, or bread dumplings, are a beloved dish in German cuisine, cherished for their comforting texture and simple yet hearty flavor. These dumplings are often served alongside rich gravies, hearty meats, or as part of a festive meal. Originating in Bavaria, Semmelknödel are made from stale bread rolls, a staple in many German kitchens. They not only offer a wonderful way to use up leftover bread but also serve as a perfect accompaniment to a variety of main dishes. Whether you’re preparing a traditional German feast or looking for a cozy, satisfying side dish, Semmelknödel are an essential part of German culinary heritage.
Ingredients:
6-8 stale bread rolls (Semmeln), cut into small cubes
1 cup milk
1 small onion, finely chopped
2 tablespoons butter
2 large eggs
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A pinch of nutmeg (optional)
2 tablespoons all-purpose flour (optional, for binding)
Water for boiling
Instructions:
Prepare the Bread: Begin by cutting the stale bread rolls into small cubes. Place them in a large mixing bowl.
Heat the Milk: In a small saucepan, gently heat the milk until it is warm but not boiling. Pour the warm milk over the bread cubes, making sure the bread is evenly soaked. Let the bread absorb the milk for about 10 minutes.
Cook the Onion: In a small pan, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes. Once done, add the cooked onion to the bread mixture.
Mix the Dumpling Ingredients: Add the eggs, chopped parsley, salt, pepper, and nutmeg (if using) to the bread mixture. Stir well until all ingredients are evenly combined. If the mixture feels too wet or loose, you can add a little flour to help bind it together.
Form the Dumplings: With your hands, form the bread mixture into small, round dumplings, about the size of a golf ball. Be careful not to make them too large, as they need to cook evenly.
Boil the Dumplings: Bring a large pot of salted water to a boil. Once the water is boiling, carefully lower the dumplings into the water. Reduce the heat to a simmer and cook the dumplings for about 15-20 minutes. They are ready when they float to the top and feel firm to the touch.
Serve: Using a slotted spoon, remove the dumplings from the water and place them on a plate. Serve the Semmelknödel with your favorite gravy, roasted meats, or vegetables.
Tips for Serving and Storing:
Serving: Semmelknödel are traditionally served with rich gravies, such as those from roast pork, beef, or duck. You can also enjoy them alongside sauerkraut, roasted vegetables, or a hearty stew.
Storing: Leftover Semmelknödel can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply steam them for a few minutes or heat them in the microwave with a splash of water.
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