Ingredients:
4 to 5 cups dry bread
1 cup milk or stock, to soak
1 medium onion (1 cup)
3 stalks celery chopped, (1 cup)
1 Tablespoon Poultry Seasoning
or
a blend of similar spices such as:
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Sage
3 Eggs
1 /2 to 1 cup bread crumbs, to thicken
2 Tablespoons butter or olive oil
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Serves 4
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I had some leftover wonderful German Rye Bread and didn't want to waste it so I decided to make Semmelknödel or bread dumplings. Next we will soak the bread, chop the veg and get them ready, and saute.
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Any kind of savory bread will work. |
Break the bread up and soak it in milk or stock for at least 15 minutes. |
While the bread is soaking saute the veg in butter or olive oil, for 2 minutes on medium heat. Add the herbs and cook for another minute. |
Squeeze most of he milk or stock out of the bread and place in a large bowl. Mix in the eggs. |
Add some bread crumbs if needed so you can form a nice ball. |
Heat a pan with 6 or 8 cups of boiling water or stock. I use a little chicken bouillon. Then I try one ball as a test to see if it holds together as it cooks. |
After the dumpling floats I let it cook for another minute, then fish it out with a slotted spoon or skimmer.
Cook the rest of the dumplings, but don't over crowd the pan. The water needs to come back to a boil quickly or the dumplings will get soggy and fall apart. Here I did about 4 at a time, then just placed them on a plate and keep them warm in the oven.
You can make large or small ones. The larger ones of course take a bit longer to cook.
Serve 2 large or 3 or 4 small ones, they go perfect with a roast, like this Pork Tenderloin Sauerbraten.
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