Semmelknödel: Bread dumplings.

Introduction:

Welcome to a taste of Bavaria right in your kitchen! For all the dumpling enthusiasts out there, I am thrilled to share with you all the traditional recipe of Semmelknödel – a delicious German bread dumpling that incorporates simple ingredients and transforms day-old buns into a culinary delight. This specialty from Southern Germany offers a beautiful way to reduce food waste while indulging in a comforting, hearty dish. Whether served with a rich gravy or enjoyed as a savory pan-fried snack the next day, these dumplings are sure to impress. Let's get started on this recipe, all thanks to German Recipes and their wonderful YouTube channel.

Ingredients:

- 6 to 7 day-old buns or an equivalent amount of stale bread

- 1 large onion, finely diced

- 2 eggs, whisked

- 4 tablespoons unsalted butter

- 1 cup of milk (adjust as needed)

- Nutmeg, grated, to taste

- Salt, to taste

- Pepper, to taste

- A handful of fresh parsley, finely chopped

Instructions:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Equipment: Large mixing bowl, skillet, large pot for simmering

Servings: 4 to 6

1. Begin by tearing your day-old buns or stale bread into small, bite-sized pieces and place them in a large mixing bowl.

2. In a skillet over medium heat, melt the butter and add the diced onions. Sauté the onions until they are translucent but not browned, ensuring they stay soft and glassy to infuse a rich buttery flavor.

3. As the onions are cooking, warm the milk slightly—just enough to take the chill off, it should not come to a boil. Season the milk with a generous amount of salt, black pepper, and a dash of nutmeg for a traditional flavor (you can skip the nutmeg if you prefer).

4. Pour the seasoned warm milk over the bread pieces, tossing them carefully to ensure each piece is coated. Pause to let the bread soak until the milk is fully absorbed and the bread is soft, around 20-30 minutes.

5. During the waiting period, finely chop your fresh parsley, and in a separate bowl, whisk your eggs.

6. Once the bread is adequately soaked and there is no excess liquid in the bowl, add the sautéed onions, whisked eggs, and chopped parsley to the bread mixture. Use your hands to gently combine everything without breaking the bread pieces down too much; it should be a mixture, not a pure dough.

7. Bring a large pot of lightly salted water to a gentle simmer.

8. With damp hands, shape the bread mixture into dumplings approximately the size of tennis balls, pressing firmly to ensure they hold together.

9. Carefully lower the dumplings into the simmering water. They should cook gently without a rigorous boil to avoid falling apart.

10. Let the dumplings poach in the simmering water for approximately 20 minutes. They are done when they float to the surface and feel firm to the touch.

11. Serve your Semmelknödel as a side dish with a savory gravy, or enjoy them the next day sliced and pan-fried until crisp on the outside.

Cooking Tips:

- For consistent results, always make a "test dumpling" first. If it falls apart, add some additional breadcrumbs to the mixture and let it rest before cooking the rest.

- Your dumplings should not be too small; after all, the goal is to enjoy a satisfying portion!

- Make sure the water is simmering, not boiling, to keep the dumplings intact during cooking.

This recipe is a proud reflection of Bavarian culture and culinary tradition from the kitchen of German Recipes. Discover more great recipes like this by visiting https://www.youtube.com/@GermanRecipes.

#bavarian #traditionalrecipe #hearty

YouTube channel - German Recipes: https://www.youtube.com/@GermanRecipes