Semmelknoedel - Austrian Breaddumplings
The best friend for deer and other game with a fine sauce. Homemade knoedel!
Ingredients
- 500 grams of 0.5 cm - 1cm slices of white bread or buns (semmeln) with a crust. Old bread is better than fresh bread. Put bread in the oven at 80 degrees Celcius for 25 - 30 minutes. This will dry out the bread a little.
- 500 ml - 600 ml of full fat milk moderately heated
- 1 finely diced onion
- 1 finely cut bunch of parsley
- 2 medium onions diced
- Muskat nut and black pepper to taste
- 1 tspn salt or more to taste
- 2 large eggs
- 4 Tspn flour
- Optional: add tiny cubes of delicious smoked speck fry them before and use the drippings as well lots of flavor
- Optional: Instead of simmer the knoedel in salted water use a nice broth.
1Put the bread pieces in the oven with 80 degrees for around 30 minutes. Then soak in the warmed milk for another 45 minutes
2Mix with the muskat, salt, pepper and parsley
3Fry the diced onion with some butter. Do not brown the onions
4Mix the onions, spices etc. in the bread mixture and with the flour form knoedels (dumplings). Form them tight. Use plenty of flour to ensure they do not get too sticky.
5In a pot with salted water around 7 grams per liter of warter let the knoedel simmer for around 15 - 20 miutes. They are ready after tis time when they float to the top. Do not let the water boil. Gently remove them from the water and are serve.
