Semmelknödel

Selbstgemachte Semmelknödel à la Birgit

Selbstgemachte Semmelknödel à la Birgit

Servings: 4 | Preparation time: 30 minutes | Cooking time: 20 minutes

Ingredients:

• 8 stale rolls
• 300 ml milk
• 150 g butter
• 3 eggs
• 1 onion, finely chopped
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Pinch of nutmeg

Instructions:

1. Cut the stale rolls into small cubes and place them in a large bowl.
2. In a saucepan, heat the milk and butter until the butter has melted.
3. Pour the milk and butter mixture over the bread cubes and let it soak for about 10 minutes.
4. Add the eggs, chopped onion, parsley, salt, pepper, and nutmeg to the bread mixture. Mix well.
5. Shape the mixture into balls or oval-shaped dumplings.
6. Bring a large pot of salted water to a boil.
7. Drop the dumplings into the boiling water and cook for about 20 minutes or until they float to the surface.
8. Using a slotted spoon, remove the dumplings from the water and serve hot.

How to prepare:

These homemade Semmelknödel à la Birgit are a classic Bavarian side dish that pairs perfectly with roasted meats or as a hearty vegetarian main course. The soft and fluffy texture of the dumplings, combined with the delicious flavors of onion and parsley, make them a true comfort food.

Preparation time:

These Semmelknödel take about 30 minutes to prepare. While the dumplings are cooking, you can prepare the rest of your meal or relax and enjoy a glass of wine.

Servings:

This recipe makes about 4 servings.

Nutrition Facts:

Calories per serving: 300 | Fat: 15g | Carbohydrates: 30g | Protein: 10g

These Semmelknödel are best served hot, fresh out of the pot. They are delicious on their own or served with a rich mushroom sauce or gravy. You can also enjoy them as leftovers by lightly toasting them in a pan with some butter.

If you have any leftover Semmelknödel, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam them or sauté them in a pan with a little butter.

Q: Can I use fresh rolls instead of stale rolls?

A: While it is traditional to use stale rolls for Semmelknödel, you can also use fresh rolls. Just be aware that the texture may be slightly different, as fresh rolls will absorb more liquid.

Q: Can I freeze the uncooked dumplings?

A: Yes, you can freeze the uncooked dumplings. Simply shape them into balls or ovals, place them on a baking sheet lined with parchment paper, and freeze until firm. Once firm, transfer the dumplings to a freezer bag or container. They can be stored in the freezer for up to 3 months. When ready to cook, drop the frozen dumplings directly into boiling water and cook for a few extra minutes.

These Semmelknödel à la Birgit are a delicious and comforting Bavarian specialty. Whether you enjoy them as a side dish or main course, they are sure to impress your family and friends with their homemade taste. Give this recipe a try and savor the flavors of traditional German cuisine!