Serviettenknödel (Bread Dumplings)
photo by gemini08
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
10-12 slices
- Serves:
- 1
ingredients
directions
- Chop stale bread rolls in smallish cubes.
- Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
- Mix eggs, milk, sour cream, salt and nutmeg.
- Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
- Adjust salt to taste.
- Let Knödel-dough rest for about 15 minutes.
- Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
- Additionally wrap in aluminium foil and put in a pot with simmering water.
- Let simmer for about 20 minutes.
- Unwrap and cut in half-inch thick slices.
- (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).
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Reviews
-
What a perfect side dish to sauces and stews! This is the first time that I made Knoedel in that fashion - like a sausage. It is actually better because the dumplings hold together without the addition of flour and don't get waterlogged. I enjoyed it with "Recipe #467468" for a lovely dinner that reminded me of my mothers cooking back in Austria. Made for "More Than Sauerkraut And Dumpling" / German Forum.