Semmelknödel are conventional German dumplings constructed from dried bread rolls, milk, eggs and parsley. They are often served as a standalone dish, in a bowl of the seasoned broth they’re often cooked in, or as a aspect for a roast dinner; they will also be made candy to serve with jam or seasonal fruit.
Semmelknödel (bread roll dumplings)
Common readers will know that I’m a wholefood chef who likes to make use of wholemeal bread and flour quite than processed white alternate options. In addition to boosting diet, I feel complete meals are inclined to have extra flavour, too (wholemeal sourdough makes a surprisingly glorious summer season pudding, for instance). Nonetheless, there are occasions, after all, when nothing beats a extra refined product, comparable to a crisp, layered croissant. These German-style dumplings are historically made with hardened white rolls, so I attempted them utilizing white bread and one other utilizing brown bread. I discovered the white ones a bit slimy, and the wholemeal dumplings had extra flavour, too.
The bacon, onion and parsley on this recipe is elective, however the dish could be very frugal with out them. Different herbs, greens or meat can be utilized as a substitute of or in addition to these extra conventional components – suppose chopped rosemary, celery and even a bit of leftover roast meat. As soon as formed, the dumplings freeze properly and will be cooked and reheated from frozen in inventory or bone broth.
Makes 6 dumplings, to serve 2 as a most important course or 6 as a aspect
150-200g hardened bread rolls, or bread with crusts – I used wholemeal sourdough
30g butter
1 small onion, peeled and chopped
50g bacon offcuts or lardons
3 giant parsley sprigs, finely chopped from stalk to leaf, or one other herb comparable to sage or thyme
100ml milk, plus a touch extra if wanted
1 medium egg, overwhelmed
Salt and black pepper
Dried breadcrumbs, elective, if the combination is simply too moist
500ml inventory or bone broth (rooster, beef or vegetable)
Break the bread into small items – it ought to be fairly exhausting and dry, so if yours isn’t, depart it out on an oven tray to dry out over a day or two (or, should you’ve used the oven for one thing else, use the residual warmth to dry it out). Put a big pan on a medium warmth, add the butter and depart it to soften.
Add the chopped onion, bacon offcuts and parsley, cowl and saute, stirring often, for 10 minutes, till translucent and smooth.
Flip off the warmth, then stir within the milk, bread items and overwhelmed egg, cowl and depart the bread to absorb the liquid and soften. Knead the combination till properly mixed, then season to style and form into six giant balls (if the combination is simply too dry to form, combine in a bit of extra milk; and if it’s too moist, add some dried breadcrumbs).
Put the seasoned inventory in a large saucepan for which you may have a lid and convey to a simmer. Drop within the dumplings, return to a simmer and cook dinner for 5 minutes. Serve in or alongside the broth, or with a roast dinner.
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