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Bread Dumplings (Semmel Knoedel)
12 2-day old Kaiser Rolls or approx 1 loaf French bread, total 500 gr, thick slices, diced crouton-size
2 oz butter
2 onions, finely chopped
1 bundle parsley, chopped
200 ml milk, hot (but not boiling)
1 tsp salt
1/4 tsp pepper
freshly ground nutmeg.
2 eggs
Place bread into large bowl. In large frying pan, heat butter and sauté onions for a few minutes, add parsley, and pour over bread. Pour the hot milk over the bread mixture, sprinkle with salt, pepper and nutmeg. DO NOT MIX YET, LET REST 30 MINUTES.
Lightly beat 2 eggs and pour over bread. Thoroughly but carefully - mix the bread to keep diced bread pieces from being mashed. Divide into 8 portions, with wet hands shape round dumplings.
In large pan bring plenty of salt water to boil. With slotted spoon drop in dumplings and immediately reduce heat so that water barely bubbles and let simmer 15 minutes. Remove dumplings with a slotted spoon or wire spoon, briefly set on paper towels to soak up water and then place in a heated bowl.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
