Semmelknödel

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the bread cubes in a large bowl.

   Ca. 2 min.

2. 2

   Gently warm the milk in a small saucepan over low heat until it is warm to the touch, but not boiling.

   Ca. 2 min.

   Kokkens note: Warming the milk helps it absorb into the stale bread more effectively.

3. 3

   Pour the warm milk over the bread cubes, toss to combine, and set aside to soak for at least 20 minutes.

   Ca. 20 min.

4. 4

   While the bread is soaking, melt the butter in a small skillet over medium heat.

   Ca. 1 min.

5. 5

   Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, then remove from heat.

   Ca. 7 min.

6. 6

   Add the sautéed onion, beaten eggs, chopped parsley, salt for the mixture, black pepper, and nutmeg to the soaked bread.

   Ca. 2 min.

7. 7

   Using your hands, gently mix all ingredients until a cohesive dough forms. Do not overmix. Let the mixture rest for 10 minutes.

   Ca. 10 min.

   Kokkens note: Overworking the mixture can make the dumplings tough.

8. 8

   Bring a large pot of water to a boil and add the salt for the cooking water.

   Ca. 5 min.

9. 9

   With damp hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.

   Ca. 5 min.

   Kokkens note: Wetting your hands prevents the mixture from sticking and helps create a smooth surface on the dumplings.

10. 10

    Reduce the heat so the water is at a gentle simmer, not a rolling boil. Carefully lower the dumplings into the water.

    Ca. 1 min.

    Kokkens note: A rolling boil can cause the dumplings to break apart.

11. 11

    Simmer the dumplings for 20 minutes, turning them gently once or twice, until they float to the surface and are firm to the touch.

    Ca. 20 min.

12. 12

    Use a slotted spoon to carefully remove the dumplings from the pot, allow them to drain for a moment, and serve immediately.

    Ca. 1 min.