Moms Cookbook

Semmelknödel

Bavarian bread dumplings from day-old rolls or baguette soaked in hot milk, with bacon, onion and parsley. Makes 8, serves about 4.

Total
25–35 minutes
Makes
4 servings

Instructions

  1. Cut the rolls or baguette into very thin slices. Bring the milk to the boil, pour it over the bread and leave for about 15 minutes.

  2. Meanwhile fry the diced bacon until translucent, sweat the diced onion with it and add the parsley at the end.

  3. Add the mixture to the bread and season well with salt, pepper and grated nutmeg. Add the 3 eggs, mix well and let it steep for another 10-15 minutes.

  4. Bring salted water to the boil in a large pot. Shape dumplings with wet hands and let them steep in the gently simmering salted water for 15-20 minutes.