Semmelknoedel (rolled bread dumpling)

 Semmelknoedel are dumplings made of bread. traditionally made in Germany, Austria and Czech Republic. It is usually eaten as a side dish with a variety of stews and beer dishes. While the most common variant is just cooked in water or meat broth, the recipe presented here is less widely known and very old as it originates in Austro Hungary. This recipe originally involves cooking the dumpling in a dish rag but it is possible to make it using tin foil and pvc foil.


Prep time: 10 mins
Cook time: 30 mins
Serves 4

Ingredients:
500g 1-2 days old bread or buns
100g bacon
2 eggs
dried parsley leaf
2 dcl milk

Instructions:
Finely dice the bacon.  Dice the bread or buns and pour warm milk over it. Leave it to soak. 
Drain the excess milk from the soaked bread. Separate the egg yolks from the whites. Put the egg whites in a bowl and beat it with an electric mixer to get a light snow.
In another bowl, add the soaked bread, parsley, egg yolks, mix well then fold in the snow, add some salt and a lot of pepper. Mix well to get a homogeneous mass.



Prepare an appropriately sized piece of pvc foil and distribute the mass over it then roll it gently to get a cylindrical shape that is around 5 cm thick. Tie the ends similarly like a candy wrapper.
Put the soemelknoedel in tin foil and again tie the ends the same way.



Cook the knoedel in a large pot of water, not boiling, for 30 minutes. The whole package should be submerged in water and turned around after 15 minutes.
Unwrap the cooked soemelknoedel and slice it then serve.
Don't be worried if it breaks in the middle as it will be sliced anyway for serving.

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