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Semmelknödel

Lunch · National

Semmelknödel

⏱ 40 min 📍 National Nut-free

Bread dumplings from stale rolls soaked in milk, bound with egg and parsley — boiled until fluffy.

G GlutenD DairyE Eggs

Ingredients

  • 6 stale bread rolls, torn
  • 250ml warm milk
  • 3 eggs
  • 1 onion, finely diced and sauteed
  • 3 tbsp fresh parsley, chopped
  • salt, pepper, nutmeg to taste

Method

  1. Pour warm milk over torn rolls and soak 20 minutes until completely soft.
  2. Add eggs, onion, parsley, salt, pepper, and nutmeg. Mix well.
  3. Shape into golf-ball sized dumplings with wet hands.
  4. Simmer in gently boiling salted water 15-18 minutes until firm. Do not boil hard.
  5. Serve with mushroom sauce or alongside any gulasch or roast.