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1/2 # stale white bread
1 c. milk warmed
1 Tbsp. vegetable oil
1 medium onion, chopped
3 eggs
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
3 Tbsp. finely chopped parsley
These Semmelknodel are most often eaten
in southern Germany and Austria and ia a good
way to use stale bread. If dumplings are left
over, slice, sprinkle with beaten egg and saute
in hot margarine.
Break bread into small pieces; place in a medium bowl. Pour warm milk over bread. Heat oil in a medium skillet. Add onion, saute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a
dumpling. Bring a large saucepan of salted water to a boil. Add dumplings, one at a time, to boiling water, making sure they are not over-crowded. DO NOT COVER. Simmer over low heat about 15 minutes. Dumplings are done when
they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings
are excellent with roast goose or duck.
1 c. milk warmed
1 Tbsp. vegetable oil
1 medium onion, chopped
3 eggs
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
3 Tbsp. finely chopped parsley
These Semmelknodel are most often eaten
in southern Germany and Austria and ia a good
way to use stale bread. If dumplings are left
over, slice, sprinkle with beaten egg and saute
in hot margarine.
Break bread into small pieces; place in a medium bowl. Pour warm milk over bread. Heat oil in a medium skillet. Add onion, saute until golden brown. Add sauteed onion, eggs, salt, white pepper, nutmeg, and parsley to bread mixture; blend well. Mixture should be stiff. Add milk or bread to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2-inches in diameter. Cut roll in 8 pieces. Form each piece into a
dumpling. Bring a large saucepan of salted water to a boil. Add dumplings, one at a time, to boiling water, making sure they are not over-crowded. DO NOT COVER. Simmer over low heat about 15 minutes. Dumplings are done when
they float. Carefully remove dumplings using a slotted spoon. Drain well. Serve immediately with roast meat and gravy or sauce. Dumplings
are excellent with roast goose or duck.