Germany · Germany

Sauerbraten Knödel (German Bread Dumplings)

Name: Sauerbraten Knödel (German Bread Dumplings)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Germany
Ingredients: stale bread, torn 400 g; warm milk 400 ml; onion, chopped 150 g; butter 50 g; eggs 2 pieces; all-purpose flour 50 g; fresh parsley, chopped 20 g; fine salt 6 g; ground nutmeg 2 g; water 2000 ml

Fluffy bread dumplings boiled and served with gravy.

60 minutes · 6 servings · Moderate

Semmelknödel are the bread dumplings that make a German Sunday roast feel complete, made from stale bread soaked in milk and bound with egg. Rolling them firmly enough to hold together but not so hard as to turn dense is the whole skill, and boiling them gently rather than at a rolling boil keeps the crumb light. Served with gravy, they soak up more than most cooks intend.

Ingredients

stale bread, torn400 g
warm milk400 ml
onion, chopped150 g
butter50 g
eggs2 pieces
all-purpose flour50 g
fresh parsley, chopped20 g
fine salt6 g
ground nutmeg2 g
water2000 ml

Directions

1
Soak the bread in warm milk 15 minutes; squeeze out excess liquid.
2
Fry the onion in butter 6 minutes until soft and golden.
3
Mix bread, onion, eggs, flour, parsley, salt and nutmeg into a stiff mixture 5 minutes.
4
Shape into 12 dumplings.
5
Boil in gently simmering water 15 minutes until they float.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content