Germany Semmelknödel (Bread Dumplings)
Many different types of wheat-based dumplings exist in Germany. They are generally boiled and served with butter, sauce, or both. Semmelknödel is of Bavarian origin and a popular accompaniment to roast pork or game, or any meal with gravy that needs to be sopped up. Recipe Serving: Serves 4–6
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/4 lb (115 g) dry breadcrumbs
- 3 eggs
- 1/2 cup (120 ml) milk
- parsley to taste, minced
- Lovage leaf to taste, minced
- salt to taste
Directions
- Place breadcrumbs in a heatproof dish.
- Warm milk and pour over breadcrumbs.
- Let soak until fully absorbed, about 20 minutes.
- While breadcrumbs soak, put a large pot of water on to boil.
- Add eggs, herbs, and salt to breadcrumbs and mix by hand until thoroughly combined.
- Roll mixture into 2 1/2–3-inch (6–7.5 cm) balls, and gently add dumplings, a few at a time, to boiling water.
- When the dumplings float, they are done. Remove with a slotted spoon and drain thoroughly before serving hot with any meat dish that has a sauce.
Notes
Lovage leaf can be omitted and a generous pinch of ground nutmeg substituted.Copyright © 1993—2024 World Trade Press. All rights reserved.