Roll dumplings (Semmelknödel)
For 4 Persons you need:
- 10 old rolls (from the day before)
- 2 Eggs
- some fresh parsley
- A cup of lukewarm milk
- 4 tbsp. semolina
- A pinch of salt
- Cut the rolls into small slices and place them into a bowl.
- Shred the parsley and spread it over the cutted rolls.
- Pour the lukewarm milk over it and wait 5 minutes.
- Add the eggs
- And now add the semolina and the salt.
Now this looks quite dry, but you’ll see it will work…
Knead this a while with your hands. It will stick on your fingers, so it’s better you put down your rings before.
Form dumplings from this mixture like making a snowball and put them into boiling salted water. Keep the dumplings in the boiling water for 10-15 minutes. Then take them out of the water and serve them.
Tip:
If the Semmelknödel don’t hold together try it with a little more semolina
Kneading is easier when you have wet hands
Well suited to:
- every meal with sauce which is not sweet
- try Semmelknödel instead of noodles or rice
Regions:
The recipe above for Roll-dumplings is a classical Bavarian recipe, but Roll-dumplings are so popular, so you can eat them almost everywhere in Germany. There are recipes which use up to 5 eggs for 10 rolls, but if you want cook the original Bavarian way only use 2 eggs.
Elly Seibold on 03 Oct 2007 at 2:36 am #
Whats Semolina
admin on 11 Oct 2007 at 6:47 pm #
Hm, in German it’s called Gries.
But I think this won’t help you.
Liz Rumble on 21 Oct 2007 at 1:28 pm #
Semolina is a flour (very yellow) commonly used to make pasta. You can get it in most natural foods stores, and some grocery stores in the pasta section.
Tina Pijuan on 08 Nov 2007 at 7:11 am #
Try plain breadcrumbs instead of the semolina. Works just as well.
For a little more flavor, fry some onions, diced very fine in butter until opaque, not brown. Add with the milk.
elizabeth robinson on 10 Jan 2008 at 9:00 pm #
The last time I made knodels – they broke into lots of little pieces in the boiling water…..was missing semolina the problem? I don’t remember my mother buying that….what kind of USA rolls work well instead of broetchen……last time i was in munich I had lunch at the Spatenhaus of a knodel with the most wonderful pfererlinge sauce…..mushroom sauce – does anyone have a similar recipe. Thanks so much! Elizabeth
Bernadette on 04 Jun 2008 at 1:48 pm #
Our recipe called for using flour instead of semolina. Also used nutmeg and thyme as well as small onion minced fine. I’ve found that I can use one large loaf of stale bread broken into small pieces and works very well. And, yes, more than two eggs isn’t necessary.
These dumplings are simply awesome with Roast Pork!