Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, semmelknödel (german bread dumplings). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Semmelknödel (German Bread Dumplings) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Semmelknödel (German Bread Dumplings) is something that I’ve loved my entire life.
Authentic Semmelknoedel recipe (German Bread Dumplings), a specialty of the Bavaria. Drenched in gravy these SemmelKnödel are pure heaven! These Semmelknödel (Bavarian potato dumplings) have always been a favorite mine.
To get started with this particular recipe, we have to first prepare a few components. You can have semmelknödel (german bread dumplings) using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Semmelknödel (German Bread Dumplings):
- Prepare 1/2 baguette or 2-3 Kaiser rolls (about 150 g total)
- Take 1 egg
- Make ready 1/4 onion, finely minced
- Prepare 160 ml milk (2/3 cup)
- Take 3 Tbsp flour, or more if needed
- Get 1/4 tsp nutmeg
- Make ready to taste salt & pepper
- Take 1/4 cup parsley, finely chopped
You would enjoy dumplings always with a meat dish and gravy, like a These traditional Bavarian bread dumplings, or Semmelknödel, are great when you've got delicious gravy to soak up. My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. We served these dumplings as a side dish with traditional German rouladen. We got rave reviews and many requests for the recipe.
Instructions to make Semmelknödel (German Bread Dumplings):
- Prep your ingredients! The bread should be a day or two old, as you want something tough with almost no moisture. We can optionally dry it out in the oven (see step 3)
- Cut up the bread into small cubes. If it's still moist, let's dry it out in the oven.
- Preheat oven to 325°F/160°C. Layout the bread pieces on a baking tray or sheet and bake for 8-10 minutes or until slightly dry.
- Meanwhile, sauté the onion in a little butter or oil until soft and translucent. Remove the onions and warm up 160 ml (2/3 cup) milk in the same pan.
- Add the dried out bread, sautéed onions, 1 egg, 1/4 cup chopped parsley, 1/4 tsp nutmeg, 3 Tbsp flour and some salt and pepper to a mixing bowl.
- Pour in the warm milk and mix well with your hands. If it seems a bit dry, add another tablespoon or two milk.
- Let the mixture soak for 15 minutes. Test to see if the mixture holds together when forming a ball. If not, mix in a tablespoon or two of flour until it does.
- Wet your hands with cold water (it keeps the mix from sticking to them!), and form about 6 large bread balls.
- Bring a large pot of water to a boil, add some salt, and carefully add the semmelknödel to the pot. Make sure the boil isn't too vigorous or they might fall apart.
- Cook for about 15 minutes until firmed up. Remove finished semmelknödel from water and let drain over paper towel.
- Serve into bowls and pour over some gravy, creamy mushroom sauce, or other thick sauce.
Kartoffelkloesse (german Potato Dumplings). by LastBaron. German Dumplings (Spaetzle or Kniffles) for Soup or Saute. Semmelknödel - learn German with our Germany language courses across Germany http Oktoberfest German Bread Dumplings, Bavarian Knödel ✪ MyGerman. Bread and rolls are always consumed as fresh as possible and that means, that we sometimes have. These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak up.
So that’s going to wrap this up with this exceptional food semmelknödel (german bread dumplings) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
