Semmelknödel

 

Ingredients:

2 cups dry bread cubes (preferebly some rye bread
2/3 -1 cup milk
3 large eggs
1 and 1/2 cup chopped onion ( 1 medium yellow onion)
1 /4 cup chopped fresh parsley
1 teaspoon marjoram or thyme
1/2 teaspoon salt

Optional:
1 and 1/2 cup diced celery and or
2 medium tart apples diced medium

Pot of 1 quart boiling salted water

1. Left over heals and dried bread work well for this. I don't like to waste good rye bread and rye bread makes your semmelknodel taste really German. Traditionally you want the bread dry but not too dry

2. Cut the bread into small cubes and pour enough milk on them to moisten. For this amount it was about 1 cup of milk. if the bread is not very stale then use less.

3. Meanwhile saute the celery,onions and apples.
Get a 1 quart pot of water heating to simmer so it will be ready when the mix is done.

4. Squeeze any excess milk out as you don't wanty it to be too soggy. A little milk doesn't matter. We can soak it up with some bread crumbs. Make a hole in the center and pour in the cracked eggs. whisk the eggs and then blend in

5. Blend in the tender vegetables and apple mix to the bread gently. If the mix doesn't hold firm you will need to add some bread crumbs to the mix. Just a tablespoon at a time you don't want it too stiff.

6. Traditionaly they are made about the size of a tennis ball. I however made these more of a golf ball size.

7.Test the Semmelknodel mix.
Make a small golf ball size dumpling and add it to the simmering water. If it holds together you a re ready to cook the rest. If it falls apart then you will need to add a bit more bread crumbs I don't over crowd the pot. 6 to 8 dumplings is plenty. You will know when it is done when it floats.

8. Simmer the Semmelknodel until they float. about 10-15 minutes depending on size. Carefully ladel them out onto a plate or a frying pan that you can easily reheat them when you are ready to serve.