You are hereThe making of Semmel Knödel
The making of Semmel Knödel
Bavarian Bread Dumplings - Bayerischer Semmel Knödel
Cooking course with Martin, Sabine and Christ
And here is the recipe (thanks to Martin):
- About 400 gram of dried bread (just open the package for 1 day to make it dry)
- Or a bag of the special Knödel bread (available in german supermarket)
- 2 Eggs
- 1/4 l Milk
- Salt and pepper
- Parsley, quite a lot
Cut small the dried bread and put them in the bowl. Make warm the milk, pour it to the bowl let it soak to the bread for few minutes.
Put the eggs, salt, pepper and quite a lot of parsley altogether to the bowl and knead everything together. Do it until everything is completely mixed and look like a dough and can be form.
If the dough is too dry, add more milk or egg on it. Or otherway around, in case of emergency you can add flour, if the dough is not firm enough.
Prepare a boiling water, add bit salt on it.
Form the dough like a ball and cook it in the boiling water for about 15 minutes.
Served mostly with german food with sauce, like Schweinebraten.