BAYERISCHE SEMMELKLöSSE
Make and share this Bayerische Semmelklösse recipe from Food.com.
Provided by Cynna
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
- Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
- Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
- Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
- Shape into large dumplings.
- Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Nutrition Facts : Calories 272.7, Fat 7.5, SaturatedFat 2.6, Cholesterol 87.4, Sodium 440, Carbohydrate 40.1, Fiber 1.8, Sugar 1.8, Protein 10.5
SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)
A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!
Provided by Kimberly Killebrew
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
- Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
- Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
- Makes 6-7 Semmelknödel, depending on the size.
Nutrition Facts : ServingSize 1 Knödel, Calories 211 kcal, Carbohydrate 29 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 714 mg, Fiber 2 g, Sugar 6 g
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