Semmelknodel
Got this from my friends Carl and Doro Gross.
- 1.25 hours
- 15 - 20 min
Ingredients
- 8 German Hard rolls, Kaiser Rolls (not sweet), cubed
- 1/4 lb bacon, cubed
- 1 onion
- 1 cup hot milk
- 2 or 3 eggs, beaten
- salt and pepper
- nutmeg
- 1 teaspoon baking powder
- 1 tablespoon parsley
Directions
- Brown onion and bacon together, add milk and bring to a boil.
- Pour mixture over bread and let sit for one hour, or until milk is absorbed by the bread.
- Add the rest of the ingredients mix well and form into balls. These can be made early to this point and refrigerated for a few hours until ready to cook.
- Fill large pot halfway with water and bring to light boil. Using a spoon, set knodel, one-by-one, in boiling water. Usually, the knoedel sink to the bottom and will float when fully cooked.
- Allow dumplings to boil 15-20 minutes. Remove from water with slotted spoon and pile on serving dish. Drain excess water from dish before serving.
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