Semmelknödel are traditional German dumplings made from dried bread rolls, milk, eggs and parsley. They can be served as a standalone dish, in a bowl of the seasoned broth they’re usupartner cooked in, or as a side for a roast dinner; they can also be made sugary to serve with jam or seasonal fruit.
Semmelknödel (bread roll dumplings)
Regular readers will understand that I’m a wholefood chef who enjoys to use wholemeal bread and flour rather than processed white alternatives. As well as raiseing nutrition, I skinnyk whole foods tfinish to have more flavour, too (wholemeal sourdough produces a unanticipateedly excellent summer pudding, for example). However, there are times, of course, when noskinnyg beats a more cultured product, such as a crisp, layered croissant. These German-style dumplings are traditionpartner made with difficultened white rolls, so I tried them using white bread and another using brown bread. I set up the white ones a bit skinnyy, and the wholemeal dumplings had more flavour, too.
The bacon, onion and parsley in this recipe is nonessential, but the dish would be very thrifty without them. Other herbs, vegetables or meat can be used instead of or as well as these more traditional ingredients – skinnyk chopped rosemary, celery and even a little leftover roast meat. Once shaped, the dumplings freeze well and can be cooked and reheated from frozen in stock or bone broth.
Makes 6 dumplings, to serve 2 as a main course or 6 as a side
150-200g difficultened bread rolls, or bread with crusts – I used wholemeal sourdough
30g butter
1 minuscule onion, peeled and chopped
50g bacon offcuts or lardons
3 huge parsley sprigs, finely chopped from stalk to leaf, or another herb such as sage or thyme
100ml milk, plus a dash more if necessitateed
1 medium egg, beaten
Salt and bdeficiency pepper
Dried breadcrumbs, nonessential, if the mixture is too damp
500ml stock or bone broth (chicken, beef or vegetable)
Break the bread into minuscule pieces – it should be quite difficult and parched, so if yours isn’t, exit it out on an oven tray to parched out over a day or two (or, if you’ve used the oven for someskinnyg else, use the residual heat to parched it out). Put a huge pan on a medium heat, insert the butter and exit it to melt.
Add the chopped onion, bacon offcuts and parsley, cover and saute, stirring occasionpartner, for 10 minutes, until translucent and gentle.
Turn off the heat, then stir in the milk, bread pieces and beaten egg, cover and exit the bread to soak up the watery and snormally. Knead the mixture until well fused, then season to taste and shape into six huge balls (if the mix is too parched to shape, mix in a little more milk; and if it’s too damp, insert some dried breadcrumbs).
Put the seasoned stock in a expansive saucepan for which you have a lid and transport to a simmer. Drop in the dumplings, return to a simmer and cook for five minutes. Serve in or alengthyside the broth, or with a roast dinner.
