Bavarian Semmelknodel Recipe

From Dorothy McNett's Recipe Book.

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Bavarian Semmelknodel

From Dorothy McNett's recipes at German style pasta noodles!

1 pound day-old firm crusted bread, (like French bread, etc) or 12 semmels (rolls)
1 cup milk
1 small onion
1/2 cup freshly chopped parsley
1 teaspoon oil or butter
3 eggs, whisked
1 teaspoon sea salt
1 tablespoon flour, perhaps more

Cut bread into very fine slices, about 1/16 inch thick. Heat, but do not boil, the milk. Pour over the bread and let it stand for about 20 minutes. In meantime, finely chop onion and fry the onions and parsley together in the oil a few minutes, do not brown. Add this, plus the eggs and salt to the bread. Knead together to a uniformly consistent dough, using a bit of flour if necessary. Fill a large pot 3/4 full of water and bring to a boil. With wet hands, form 6 - 8 knodels. Drop into boiling water and cook on medium heat for about 10 minutes. Drain and serve.

Recipe created 2010-05-30.

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