bread dumplings (semmelknodel)
From THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 pound stale white bread
- 1 cup milk, warmed
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 3 - eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 3 tablespoons fresh parsley, chopped
How To Make bread dumplings (semmelknodel)
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Step 1Break bread into small pieces; place in a medium bowl and pour milk over.
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Step 2Saute onion in oil till brown.
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Step 3Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff -- add more milk or bread to adjust consistency.
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Step 4Working with floured hands, form mixture into a roll about 2-1/2 inches wide.
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Step 5Cut roll into 8 pieces and form each into a dumpling.
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Step 6Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.
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