German Semmelknödel recipe - Bread dumplings
Semmelknödel and Germany simply belong together. The farmers already had "dumpling days" ages ago, on which, for example, stale bread was processed. In Hocheppan in South Tyrol is the first pictorial representation of dumplings from the 12th century "The good dumplings and the use Gitschen". In a Tyrolean cookbook from the 16th century, one can find one of the first dumpling recipes recorded in writing. Today, a roast pork, smoked meat, venison stew or a mushroom sauce would be unimaginable without bread dumplings!
Ingredients for dumplings
- 9 ounces dumpling bread or hard white crusty bread
- 3 tablespoon butter
- 2 eggs
- 1 cup milk
- 1/2 cup flour handy
- 1/2 cup onions finely diced
- parsley green chopped
- a pinch salt
Preparation
- Put dumpling bread in a bowl
- Heat butter in a frying pan
- Roast the onion in it
- Add the parsley at the end
- Mix the parsley and onion mixture with the dumpling bread
- Whisk milk, eggs and salt, pour over the dumpling bread and mix
- Let it stand for a while, loosening it in between
- Fold in the flour
- Form dumplings with wet hands
- Bring a pot of lightly salted water to the boil
- Put the dumplings in and cook slowly for 12 minutes
Recipe notes
A freshly cooked dumpling is fluffy, fluffy and of course always tastes best. But if you would like to pre-cook several, that is of course also possible. You can freeze the dumplings cooked. After thawing, let them steep in hot water or fry them cut in a pan (dumplings with egg).
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