German Bread Dumplings (Semmelknodel ) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I have not tried this, times are approximate. Ingredients:
1/2 lb day-old white bread, cut into 10 slices |
1 cup milk, warmed |
1 tablespoon vegetable oil |
1 medium onion, chopped |
3 eggs |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
3 tablespoons finely chopped parsley |
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; sauté until golden brown.
3. Add sautéed 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. Carefully remove dumplings with a slotted spoon; drain well.
8. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.
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