Recipe of Any-night-of-the-week German Bread Dumplings (Semmelknödel)

German Bread Dumplings (Semmelknödel)
German Bread Dumplings (Semmelknödel)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, german bread dumplings (semmelknödel). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook german bread dumplings (semmelknödel) using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make German Bread Dumplings (Semmelknödel)-
  1. Make ready 6 buns or bread rolls or half a baguette
  2. Get 1 pretzel/Brezn
  3. Prepare 200 ml milk
  4. Get 1 egg
  5. Prepare 2 tbsp parsley
  6. Get salt
  7. Get pepper
Instructions to make German Bread Dumplings (Semmelknödel)-
  1. Cut the buns and pretzel in very thin slices and let dry for two hours (on the heating). Then mingle in a big bowl.
  2. Heat the milk slowly, don't bring to a boil. Pour some hot milk over the bread mix, add egg, salt, pepper and 2 tbsp finely chopped parsley. Knead with our hands until a firm dough forms up. If the mix is too dry add few milk. But be careful not to use too much milk otherwise the dumplings will dissolve when in boiling water.
  3. Bring water with some salt in a large pot to a boil, reduce heat and let water simmer. Form (four) dumplings.
  4. Poach the dumpling in the simmering water for 10-12 minutes. They will slightly expand (see photos).
  5. Remove from water and serve with a mushroom and cream gravy. Please also see a photo of the ideal inside of a bread dumpling. Enjoy!

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So that’s going to wrap this up with this exceptional food german bread dumplings (semmelknödel) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!