Recipe#10461

Title: Bread 01

From: amanda@gate.net 
 Newsgroups: rec.food.recipes 
 Subject: Semmelknoedel (Dumplings, made from bread) 
 Date: 13 Nov 1995 04:50:49 -0700 
 Message-ID: <487bep$84@mack.rt66.com> 

The *Semmelknoedel* is one of the Bavarian basic foods.  They are
 prepared (I must say "they", because nobody will eat just one of
 them ) from white bread.  A *Semmel* is a (bread)roll, the word
 *Knoedl* comes from "knot" and is its diminutive form, thus meaning
 a "small knot" (although it doesn't look really like a small one).
 As it has one of these terrible *umlauts*, don't waste your
 time in trying the pronunciation, just eat them (: )).
 What you need to serve 4 - 5:
 300 g (10.5 oz) old, hard white bread 
 60 g (2 oz) butter (no margarine!)
 150 ml whole milk
 3 eggs
 1 teaspoon chopped parsley
 salt
 nutmeg
 1 onion (a small one)
 1 teaspoon butter (additional)
 1 teaspoon wheat flour
 Cut the bread in small pieces or very thin slices and roast it
 slightly in  butter. Whisk milk and eggs thoroughly and cover the
 bread with the mixture. Add parsley, salt and nutmeg. Roast the
 chopped onion to a fine browning and add it to the dough. Mix well
 and let lest for about 30 minutes.  Then add the flour, mix well
 again, and form round balls (the "Knoedl").
 A true Bavarian Knoedl has the size of a man's fist, but that's
 not obligatory.
 Now put the Knoedl carefully in slightly boiling water (salted!)
 and keep them just below the boiling point. This is very important,
 otherwise, the Knoedl feel offended and will crumble into pieces.
 Cooking time will be about 20 minutes, depending from the
 size of the Knoedl. Take one of them out, and divide it with two
 forks.  You'll easily see, it they are ready or not. BTW: It is
 strictly forbidden to cut them with a knife!
 The *Semmelknoedl* in this form is a very common side-dish, served
 with different types of meat (veal, pork, poultry). But you can
 use it as a basic recipe as well (see below)
 VARIATIONS:
 Kaasknoedl (with cheese): Prepare the dough as described, and add
 about 300 grs (= about 10 oz) of cheese. Try different types of
 cheese! If you use hard cheese (e.g. Emmental or others) cut it in
 fine pieces first.  Mix well with the dough and proceed as before.
 Speckknoedl: Add 200 grs (7 oz) of streaky bacon (fine cut) to the
 dough.
 Schinkenknoedl: Add 200 grs (7 oz) of ham (fine cut) to the dough.
 These variations are usually served as a main course, together with
 green salad. The Kaasknoedel may be served with tomato sauce too.