Semmelknoedel (Bavarian Bread Dumplings)
Source and licence
"Semmelknoedel (Bavarian Bread Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Semmelknoedel_(Bavarian_Bread_Dumplings), revision 4511030), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Semmelknoedel_(Bavarian_Bread_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511030
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Germany. Associated with Germany by its title says: Bavarian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 5 tbsp oil
- 2 onions, chopped
- 10 white bread rolls, cut into small cubes
- 4 eggs
- ~3 cups milk
- 1 bunch of parsley, washed and chopped
- ~7 tbsp flour
- 1 tbsp salt
- 1 pinch white pepper
Method
- Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.
- Combine the bread cubes and the cooked onions.
- Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.
- Mix the parsley and flour into the dough. Season with salt and pepper.
- Form balls of the dough about the size of tennis balls.
- Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes.