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Semmelknödl in Schwammerlsoße




Source of Recipe


the web


Recipe Introduction


Semmelknödl are bread dumplings made of old rolls (German style). They are usually served aside of pork roast or mushroom sauce and have been seen classified as a (alien) sort of pasta.
Semmelknödl (Bread Dumplings)


List of Ingredients




* 10 old Bavarian Semmeln (German rolls or alternatively 1 1/2 French baguette),
* 1/4 l milk, or soya milk,
* 4 eggs,
* 1 onion - finely cubed,
* 1 bunch fresh parsley – copped,
* 5 slices of bacon – finely cubed,
* pepper & salt


Recipe



Cut the old bread into very slim slices. (Note: The bread must be old - usually a week - and somewhat hard! If you only got fresh baguette, slice it and dry it at 50 degree C in the oven. Then let it get cold again.)
Put the sliced bread in a big bowl. Boil up the milk and pour it over the bread. Mix it with a wooden spoon. Then cover the bowl with a lid and allow it to soak for approx. 10 minutes. Add the eggs and mix well with clean hands crushing larger bread slices (or squeezing them through your fingers) till it becomes like a rough dough!
Gently roast the cubed onion and the bacon in a pan. Add to the dough and mix with a wooden spoon. Also add the copped parsley and season with some salt and pepper. Mix the dough once again with your hands. If it still contains parts which are not sticky add some more milk.
Now form dumplings/balls (For engineers : approx. 7 cm diameter).
Bring water to boil in a large pot and add salt. Add the dumplings and cook them for 20 minutes only allowing the water to simmer. (If the water is heavily boiling you risk that the dumplings fall apart!) The pot should be big enough to allow the dumplings to swim.