Semmelknödel Bread Dumplings Delight (Print Version)
# Ingredients:
01 -
6 bread rolls, soft pretzels, or bread at least 1 day old or older (400g)
02 -
240ml milk
03 -
2 tablespoons butter
04 -
1 large onion
05 -
3 tablespoons chopped parsley
06 -
3 large eggs, beaten
07 -
1/4 cup crumbled cooked bacon (optional)
08 -
1/4 teaspoon nutmeg
09 -
1 tablespoon salt, or to taste
10 -
1/4 teaspoon black pepper
11 -
2-4 tablespoons fine breadcrumbs
# Instructions:
01 -
Cut bread rolls into 1-2 cm pieces without removing the crust. Add to a large bowl.
02 -
Heat milk until very warm but not boiling. Pour over the bread pieces, press with the back of a spoon, and let soak for 10-15 minutes or until softened.
03 -
Dice onion and sauté in butter over medium heat for 8-10 minutes until soft and golden.
04 -
Add sautéed onions, parsley, beaten eggs, bacon (if using), nutmeg, salt, black pepper, and 2 tablespoons breadcrumbs to the soaked bread. Knead until combined. Adjust consistency with more breadcrumbs or milk as needed.
05 -
Form 12 round balls, approximately the size of a tennis ball. Wet hands if the mixture is too sticky, and press the balls compactly.
06 -
Heat a large pot with salted water. Reduce heat to barely simmering and cook 4 dumplings at a time for 20 minutes. Test one dumpling first to ensure it holds together. Repeat with remaining dumplings.
07 -
Serve the dumplings as is or slice and pan-fry in butter until golden and crispy. Sprinkle with salt if desired.