Bread Dumplings (Semmelknodel) for the Microwave

In response to a request. Plan ahead--these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992

Ready In:
72hrs 15mins
Serves:
Units:

ingredients

directions

  • A couple of days ahead of time: cut up the baguette into very small pieces and let it dry completely.
  • One day before cooking: warm up the milk and add to the dry bread crumbs.
  • Warm up butter and add chopped onions and parsley.
  • Cook for 3 minutes.
  • Add the butter, onion, parsley, eggs, salt, and nutmeg to the bread.
  • Knead until firm.
  • Store overnight in a closed container, refrigerated.
  • Day of preparation: Knead the dough again and form little balls.
  • (Wet hands before forming the balls).
  • Fill a large microwave-proof container with 1 cc.
  • of hot salty water.
  • Place the knodel in the container, cover with a lid and cook at the lowest setting for 10-15 mins.
  • Drain and serve.
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@Stewie
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@Stewie
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"In response to a request. Plan ahead--these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992"
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  1. Stewie
    In response to a request. Plan ahead--these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992
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