Description
Goldgelbe, lockere Semmelknödel mit zartem Biss, aromatischer Petersilie und feiner Zwiebelnote. Außen leicht knusprig, innen saftig und luftig – ein herzhaftes Vergnügen, das nach frischer Butter und würziger Wärme schmeckt.
Ingredients
Scale
- 1 onion, finely chopped
- 250 ml milk
- 3 eggs
- 6 stale bread rolls (Semmeln)
- 3 tablespoons parsley, chopped
- 10 g butter
- Salt and freshly ground pepper
- Optional: breadcrumbs for binding
Instructions
- Cut the stale bread rolls into small cubes or thin slices. Place them in a large mixing bowl and set aside.
- Heat the butter in a pan over medium heat. Add the finely chopped onion and sauté for 1-2 minutes until soft and translucent, but do not let the onion brown. Add the chopped parsley and cook briefly, stirring to combine.
- Pour the sautéed onion and parsley mixture over the bread cubes in the bowl. Mix gently to distribute the flavors evenly.
- In a small saucepan, heat the milk until it is just about to boil, but do not let it boil. Pour the hot milk evenly over the bread mixture and toss gently so all the bread pieces absorb the milk. Let the mixture sit and soak for about 10 minutes. This allows the bread to soften and absorb the liquid.
- In a separate bowl, beat the eggs with salt and freshly ground pepper until well combined. Pour the beaten eggs over the soaked bread mixture.
- Using clean hands or a sturdy spoon, thoroughly mix all the ingredients together until a cohesive, moist dough forms. The mixture should not be too firm or too loose. If the dough is too wet and does not hold together, gradually add a small amount of breadcrumbs until the texture is just right. Do not use flour.
- Wet your hands with water and shape the dough into tennis ball-sized dumplings, pressing gently to form a firm ball that holds its shape.
- Bring a large pot of salted water or broth to a gentle simmer. The water should be hot but not boiling vigorously. Carefully place the formed dumplings into the simmering water.
- Let the dumplings cook for about 20 minutes. The water should remain at a gentle simmer, not a rolling boil. The dumplings are done when they have risen to the surface and feel firm to the touch.
- Carefully remove the cooked dumplings from the water with a slotted spoon and let them drain briefly. Serve the Semmelknödel warm as a side dish to goulash, roast pork, or braised mushrooms.
Notes
If you find the dough too sticky or wet, add a little more breadcrumbs—never flour—to adjust the consistency. Wetting your hands before shaping the dumplings will prevent the mixture from sticking to your skin. Semmelknödel can be made ahead and reheated by steaming or gently warming in simmering water. Leftovers are delicious sliced and fried in butter the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
