Semmelknoedel

Semmelknoedel

Posted 2016-02-22 by finyfollow

are a German recipe, and my Mum used to make them when I lived at home many years ago.

Any leftovers can be served for breakfast the next day, by halving, dipping in egg, and frying, similar to French toast.

Preparation Time: 20 minutes plus 20 minutes standing time
Cooking Time: 10 minutes
Makes: 12 balls

Ingredients
600 g loaf white bread
2 cups whole milk
60 g butter, chopped
ΒΌ cup parsley, finely cut
1 shallot
1 egg, beaten slightly

Method
  • Put the bread into a food processor to make them into coarse bread crumbs.

  • Put the milk in a bowl and add the breadcrumbs and soak for about 15 minutes.


  • Melt 40 g of the butter and add the shallot and cook for 3 minutes or until they are starting to go clear.

  • Add to the breadcrumb mixture and add the parsley.

  • Stir in the egg and add salt and pepper -this recipe DOES need the salt or it will be tasteless.


  • Cover the bowl and let it stand for about 20 minutes.

  • Boil a large amount of water in a big pan of salted water.

  • Meanwhile using wet hands, form the breadcrumb mixture into large balls (about 12) and carefully lower them into the boiling water.

  • Cook till they rise to the surface -this will take about 5 minutes. Using a slotted spoon, take them out.


  • Put the into a bowl with the remaining 20 g of butter.

  • Toss to combine with the butter, add a bit more salt and serve.


  • I served them with my Thai bite sized curry chicken pies.


  • I then had more for breakfast the next day, made as described above - I actually added a bit of jam to dip them in, and this was also nice.

  • Categories
    #accompaniments
    #breakfast
    #dinner
    #dumplings
    #german
    #bread
    #milk

    %recipeyum
    227516 - 2023-07-17 10:27:43

    Tags

    Holiday
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    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
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    Vegan
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