Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Semmelknödel
German Bread Dumplings
Classic German bread dumplings (Semmelknödel) made from stale bread rolls, milk, eggs, and aromatics. These soft and flavorful dumplings are a perfect side dish, especially when served with rich gravies and roasts.
🧂 Składniki
- 6 Day-old bread rolls or stale white bread(Preferably crusty rolls or a baguette, cut into 1-inch cubes. Ensure the bread is truly stale for best texture.)
- 200 ml Milk(Warm, not hot. Whole milk is recommended for richness.)
- 2 Eggs(Large eggs, lightly beaten.)
- 1 Yellow onion(Small to medium, finely chopped.)
- 1 tbsp Butter(For sautéing the onion.)
- 2 tbsp Fresh parsley(Finely chopped.)
- 1 tsp Salt(For the dumpling mixture, plus more for the cooking water.)
- 0.5 tsp Black pepper(Freshly ground, to taste.)
👨🍳 Instrukcje
- 1
Prepare the bread base: Place the cubed stale bread rolls in a large mixing bowl. Gently pour the warm milk over the bread cubes. Let stand for at least 20 minutes, or until the bread has absorbed most of the milk and is softened. Gently press down with a spoon to ensure even soaking, but avoid mushing the bread.
⏱️ 20 minutes - 2
Sauté aromatics: While the bread is soaking, melt the butter in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not brown the onion. Remove from heat and let cool slightly.
⏱️ 10 minutes - 3
Combine ingredients: Add the lightly beaten eggs, cooled sautéed onion, chopped parsley, salt, and pepper to the bowl with the soaked bread. Mix gently with your hands or a spoon until just combined. The mixture should hold together but not be overly wet or sticky. If it seems too wet, you can add a tablespoon or two of stale breadcrumbs.
⏱️ 5 minutes - 4
Form the dumplings: Lightly wet your hands with cold water to prevent sticking. Take about 1/2 cup of the mixture and gently roll it into a compact ball, about 2 inches in diameter. Repeat with the remaining mixture, forming 6-8 dumplings.
⏱️ 10 minutes - 5
Cook the dumplings: Bring a large pot of generously salted water to a gentle simmer over medium heat. The water should be hot but not boiling vigorously. Carefully add the formed dumplings to the simmering water, ensuring not to overcrowd the pot (cook in batches if necessary).
- 6
Simmer until cooked through: Cover the pot and let the dumplings simmer gently for 20 minutes. They should float to the surface and be firm to the touch. Carefully remove the dumplings from the water using a slotted spoon.
⏱️ 20 minutes
💡 Wskazówki profesjonalistów
- ✓Using truly stale bread is key for the dumplings to hold their shape and not become mushy.
- ✓Ensure the cooking water is simmering, not boiling. Boiling can cause the dumplings to break apart.
- ✓These dumplings are excellent served with traditional German roasts, goulash, or any dish with a flavorful gravy.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add crispy fried bacon bits or diced speck to the dumpling mixture for a savory variation.
- Incorporate finely chopped cooked liver into the mixture for a richer, more traditional 'Leberknödel' style.