Bread Dumplings (Semmelknodel) for the Microwave |
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Prep Time: 4320 Minutes Cook Time: 15 Minutes |
Ready In: 4335 Minutes Servings: 6 |
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In response to a request. Plan ahead-these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992 Ingredients:
1 baguette (french bread) |
200 -300 ml milk |
15 g butter |
1 small onion |
1/2 bunch parsley |
3 small eggs |
salt |
nutmeg |
Directions:
1. A couple of days ahead of time: cut up the baguette into very small pieces and let it dry completely.
2. One day before cooking: warm up the milk and add to the dry bread crumbs.
3. Warm up butter and add chopped onions and parsley.
4. Cook for 3 minutes.
5. Add the butter, onion, parsley, eggs, salt, and nutmeg to the bread.
6. Knead until firm.
7. Store overnight in a closed container, refrigerated.
8. Day of preparation: Knead the dough again and form little balls.
9. (Wet hands before forming the balls).
10. Fill a large microwave-proof container with 1 cc.
11. of hot salty water.
12. Place the knodel in the container, cover with a lid and cook at the lowest setting for 10-15 mins.
13. Drain and serve.
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