Side DishMain Course

Semmelknödel

Name: Semmelknödel
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4 porții
Cuisine: austrian, german
Ingredients: 250 g stale white bread roll cut into 1 cm cubes; 200 ml whole milk; 2 buc. large egg lightly beaten; 80 g yellow onion finely chopped; 1 lingură unsalted butter; 10 g fresh parsley finely chopped; 1 linguriță salt; 0,25 linguriță black pepper freshly ground; 0,25 linguriță ground nutmeg; 1 lingură salt

Semmelknödel are classic Austrian and German bread dumplings made from stale bread, milk, and eggs. These savory, tender dumplings are seasoned with parsley and nutmeg, then simmered until perfectly cooked. They are a traditional and hearty side dish, excellent for soaking up sauces from roasts or stews.

O rețetă originală de Forkin

Durată totală: 1 oră 10 min.
Porții: 4
Dificultate: Medie
Per porție: 295 kcal

Informații despre alergeni: poate conține ouă, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

250 gstale white bread roll, cut into 1 cm cubes
200 mlwhole milk
2 buc.large egg, lightly beaten
80 gyellow onion, finely chopped
1 lingurăunsalted butter
10 gfresh parsley, finely chopped
0,25 lingurițăblack pepper, freshly ground
0,25 lingurițăground nutmeg

dumpling mixture

1 lingurițăsalt

cooking water

1 lingurăsalt

Ustensile

slotted spoon · large bowl · large pot · small saucepan · cutting board · knife · small skillet

Mod de preparare

Pas cu pas

1
Place the bread cubes in a large bowl.
Aproximativ 2 min.
2
Gently warm the milk in a small saucepan over low heat until it is warm to the touch, but not boiling.
Aproximativ 2 min.
Nota bucătarului: Warming the milk helps it absorb into the stale bread more effectively.
3
Pour the warm milk over the bread cubes, toss to combine, and set aside to soak for at least 20 minutes.
Aproximativ 20 min.
4
While the bread is soaking, melt the butter in a small skillet over medium heat.
Aproximativ 1 min.
5
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, then remove from heat.
Aproximativ 7 min.
6
Add the sautéed onion, beaten eggs, chopped parsley, salt for the mixture, black pepper, and nutmeg to the soaked bread.
Aproximativ 2 min.
7
Using your hands, gently mix all ingredients until a cohesive dough forms. Do not overmix. Let the mixture rest for 10 minutes.
Aproximativ 10 min.
Nota bucătarului: Overworking the mixture can make the dumplings tough.
8
Bring a large pot of water to a boil and add the salt for the cooking water.
Aproximativ 5 min.
9
With damp hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.
Aproximativ 5 min.
Nota bucătarului: Wetting your hands prevents the mixture from sticking and helps create a smooth surface on the dumplings.
10
Reduce the heat so the water is at a gentle simmer, not a rolling boil. Carefully lower the dumplings into the water.
Aproximativ 1 min.
Nota bucătarului: A rolling boil can cause the dumplings to break apart.
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.
Aproximativ 20 min.
12
Use a slotted spoon to carefully remove the dumplings from the pot, allow them to drain for a moment, and serve immediately.
Aproximativ 1 min.

Per porție

Valori nutriționale

43%Scor

Calorii: 294,9kcal
Proteine: 11,5g
Carbohidrați: 40,5g
Grăsimi: 10,5g
Fibre: 2,2g
Zahăr: 6,1g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover dumplings in an airtight container in the refrigerator.

Reîncălzire

Reheat gently by steaming for 5 minutes or by slicing and pan-frying in butter until golden brown.