Liane Lippert’s Semmelknödel:
This is a super easy recipe to make and one of my favourite traditional German dishes. With a mix of carbohydrates and proteins it’s also a good meal for after some cycling or any other sport to help you refuel!
Ingredients (for about 10 dumplings)
- 9 pieces of hard white bread (about 2-3 days old)
- 500ml milk
- 4 eggs
- Salt
- Pepper
- Nutmeg
- 1 onion
- Parsley
- 1 spoon of butter
Instructions
- Cut the hard bread into tiny pieces (around 5cm)
- Cook the milk and mix it with the bread
- Let the milk soak in the bread for around one hour or longer
- Cut the onions in small pieces and fry it
- Add the Eggs, Onion, Butter, Spices and Parsley to the dough
- Mix the dough with your hands
- If the dough is still to sticky add some flour
- Wet your hands to prevent the dough from sticking and form knödel about the size of a tennis ball (they will expand slightly when cooked). Press the knödel between your palms to make sure they’re nice and compact.
- Carefully drop the Semmelknödel in the water and let them lightly simmer for 15-20 minutes.
