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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Semmelknoedel (Bavarian Bread Dumplings)

Serves 4 · 20 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 5 tbsp oil
  • 2 onions, chopped
  • 10 white bread rolls, cut into small cubes
  • 4 eggs
  • ~3 cups milk
  • 1 bunch of parsley, washed and chopped
  • ~7 tbsp flour
  • 1 tbsp salt
  • 1 pinch white pepper

Method

  1. Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.
  2. Combine the bread cubes and the cooked onions.
  3. Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.
  4. Mix the parsley and flour into the dough. Season with salt and pepper.
  5. Form balls of the dough about the size of tennis balls.
  6. Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes.