Semmelknödel (German Bread Dumplings)

备料

配料

做法

分步操作

1. 1

   Place the cubed stale bread rolls in a large bowl.

   约 1分钟

   烹饪提示： Ensure the bread is truly stale for the best texture; day-old bread works well.

2. 2

   Pour the warm milk over the bread cubes and let them soak for 15 minutes, stirring occasionally, until softened.

   约 15分钟

   烹饪提示： The milk should be warm, not hot, to help the bread absorb it without cooking the eggs later.

3. 3

   While the bread soaks, melt the butter in a small pan over medium heat.

   约 2分钟

4. 4

   Add the yellow onion to the pan and sauté until translucent, about 5-7 minutes.

   约 7分钟

   烹饪提示： Do not brown the onion; it should be soft and fragrant.

5. 5

   Remove the pan from the heat and stir in the fresh parsley.

   约 1分钟

6. 6

   Add the sautéed onion and parsley mixture, eggs, salt, black pepper, and nutmeg to the softened bread.

   约 2分钟

7. 7

   Mix everything thoroughly with your hands until well combined; the mixture should be moist but hold together.

   约 3分钟

   烹饪提示： If the mixture feels too wet, add a tablespoon or two of all-purpose flour until it reaches a workable consistency.

8. 8

   Bring a large pot of salted water to a gentle simmer.

   约 5分钟

   烹饪提示： The water should be simmering, not boiling vigorously, to prevent the dumplings from breaking apart.

9. 9

   With wet hands, form the bread mixture into 8-10 uniform dumplings, about the size of a golf ball or slightly larger.

   约 5分钟

   烹饪提示： Wetting your hands prevents the mixture from sticking and helps create smooth dumplings.

10. 10

    Carefully place the formed dumplings into the simmering water.

    约 1分钟

11. 11

    Cook the semmelknödel for 15-20 minutes, or until they float to the surface and are firm to the touch.

    约 20分钟

    烹饪提示： Cook in batches if necessary to avoid overcrowding the pot.

12. 12

    Remove the cooked dumplings with a slotted spoon and serve immediately.

    约 1分钟