German Dumplings - Semmelknödel
These are a Christmas tradition at our German-American blended home! My German husband is, of course, in charge of these. The recipe comes from his family. Delicious served with red cabbage, pork loin, or turkey! |
Read about more about my adventures while MAKING GERMAN DUMPLINGS in my blog: Big Coffee Cup!
10 -12 slices stale bread or 8 stale rolls (let sit out until very stale); cut into small pieces (Use a good quality French or homemade bread or hard rolls -- something with a bit of a bite, not sandwich bread.
1 1/4 cup hot milk
1 onion, chopped fine
4 strips of bacon, cooked and crumbled into small pieces
2 large eggs (slightly beaten with fork)
3 tablespoons fresh parsley, fine chopped
1 tablespoon salt (for boiling)
1 teaspoon salt (for seasoning)
1/4 teaspoon black pepper
1/8 teaspoon freshly ground nutmeg
1/4 cup plain breadcrumbs, as needed
2 or 3 pieces of clean cloth (dish towel sized) or non-terrycloth cotton dish towels
Makes 6-7 Semmelknödel, depending on the size.
1 1/4 cup hot milk
1 onion, chopped fine
4 strips of bacon, cooked and crumbled into small pieces
2 large eggs (slightly beaten with fork)
3 tablespoons fresh parsley, fine chopped
1 tablespoon salt (for boiling)
1 teaspoon salt (for seasoning)
1/4 teaspoon black pepper
1/8 teaspoon freshly ground nutmeg
1/4 cup plain breadcrumbs, as needed
2 or 3 pieces of clean cloth (dish towel sized) or non-terrycloth cotton dish towels
- Put bread pieces into a large bowl. Pour the heated milk over them, cover, and let sit for about half an hour to soften. Pour off excess milk.
- Fry bacon and onions in butter or olive oil until bacon is cooked and onions are transparent - not browned.
- Add onions, eggs, bacon, parsley, pepper, nutmeg, and salt (to taste) to bread and milk mixture.
- Knead the mixture together with clean hands hands until very combined, breaking up bread cubes until the mixture is soft. If the dough is too wet, add breadcrumbs (not flour), a tablespoon at a time - until mixture can be formed to hold shape.
- Wet your hands to prevent the dough from sticking and form a roll with dough about a foot long and about 3-4 inches in diameter (see photo). Carefully place on a dampened dish towel or piece of cotton cloth. Wrap and tie ends with string.
- Chill the dough in the refrigerator for at least 30 minutes.
- In a pot large enough to fit your dumpling roll, heat lightly salted water to a simmer (almost to boiling, but not a boil). This is especially important if you’re making one big dumpling roll. It’s best to let the water come to a light simmer, then add in your wrapped dumpling and turn off the heat. Cover the pot with a lid and let the dumpling roll gently steep for 30 minutes.
- Carefully drop the dough roll in the water and let it "steep" 15-20 minutes. Do not let the water boil. Carefully lift it out with a slotted spoon and drain briefly on paper towel. ou want to gently poach these dumplings and not boil them until they fall apart.
- Carefully unwrap and slice into 1-1 & 1/2 inch wide rounds.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, fry lightly in butter or olive oil.
Makes 6-7 Semmelknödel, depending on the size.