Semmelknödel, a Bavarian specialty, are surprisingly simple to make. With egg and milk, they are related to other savory bread puddings such as stuffing, and indeed, are served at Christmas time with goose. They are also excellent in vegetarian entrées such as Creamed Chanterelles, or with any meat dish that has gravy.
Sauté the leftovers the next day in butter.
Serves 2, recipe doubles easily
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 6 oz. day-old bread (3 rolls)
- 1/3 - 2/3 c. milk (75 ml)
- 2 tsp. butter
- 1/4 c. onion, minced
- 2 T. parsley, minced or 1 T. dried
- 1/4 tsp. dried marjoram
- 1 egg
- Freshly grated nutmeg (1/4 tsp. ground)
Cut or tear the rolls into small bits. Pour 1/3 cup milk over the bread and let it sit 5 minutes. Test it and see if it needs more milk. The bread should be softened but not dripping wet. Add enough milk to achieve this consistency.
Sauté the onion, parsley and marjoram in one or two teaspoons of butter.
Stir the egg and nutmeg with the bread crumbs, then add the onions and mix. Let the mixture rest for 10 minutes, then mix again briefly, taste and add more spices if necessary. The dough should be firm, with pieces of the crust still visible.
With wet hands, form 4 Knödel (round dumplings) and cook 15 - 20 minutes in simmering water. Do not let the water boil. You can make Knödel in any size, just adjust the cooking time accordingly.
Note: The amount of milk you need depends on how dry the bread or rolls are and how big they are. Normal sized rolls weigh about 2 ounces.
If the dough is too wet to hold together, add some bread crumbs, either from the package, or day-old.