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German Bread Dumplings (Semmelknodel )
Posted in response to a request. I have not tried this, times are approximate.
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lb day-old white bread, cut into 10 slices
tablespoon vegetable oil
tablespoons finely chopped
Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
Heat oil in a medium skillet; Add onion; sauté until golden brown.
Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
Dumplings are done when they float.
Carefully remove dumplings with a slotted spoon; drain well.
Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.
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