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Home Dish Rye Bread Semmelknödel

Rye Bread Semmelknödel

Name: How to cook Rye Bread Semmelknödel - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Felice

Rye Bread Semmelknödel

Semmelknödel are German dumplings made with bread that's gotten a little hard after a few days - A great way to not let it go to waste! They're often made with white bread but the flavor is a lot fuller if you use rye bread! I love these so much that I like to make them even if I don't have old bread, using fresh bread :P

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

375-400 g

rye bread

300 ml

Milk, warmed but not to boiling

onion or 2 leeks, finely chopped

200 g

bacon (optional, I usually don't use it), cut into small cubes

Handful

Parsley, chopped

1/2 tsp

nutmeg

to taste

Salt & pepper

eggs

1/2 cup

breadcrumbs or more as needed

Cooking instructions

* Step 1

I used this small round rye bread boule - about 380-400 g.

* Step 2

Cut the bread up into small cubes. It needs to dry out so you can either leave it sit overnight in the open -or- you can put on a baking sheet and bake fro 10 minutes at 170°C until dry.

* Step 3

In a frying pan, briefly saute the onions until soft (and bacon if using). No need to brown. Set aside.

* Step 4

In a large bowl, add the bread cubes and pour over warm milk. Mix well and let soak for 10-15 minutes.

* Step 5

After the bread has soaked up all the milk, add the sauted onions, parsley, nutmeg, and salt & pepper to taste. Mix by mashing up with your hands.

* Step 6

Add eggs and mix in with hands. Then add as much breadcrumbs as needed (1/2 cup~ish) to bring together dough so you can shape it into round balls without it falling apart.

* Step 7

You can mix in bits of bacon if using too (i made half & half!)

* Step 8

Form into 10-12 round dumplings by squeezing together the mixture with your hands. These were a little bigger than a golf ball. (if you have time, let them sit for 15-30 minutes to firm up).

* Step 9

To steam: Set up a steamer and steam for 20 minutes, in batches if needed. This method is the "safer" compared to boiling because the dumplings won't fall apart.

* Step 10

To boil: Bring a large pot of water to a gentle boil and gently slide in each knödel. Simmer on low heat for 20 minutes. Don't let the water boil strongly or else the knödel could fall apart. Drain and serve.