Rye Bread Semmelknödel
Rye Bread Semmelknödel

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, rye bread semmelknödel. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rye Bread Semmelknödel is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Rye Bread Semmelknödel is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook rye bread semmelknödel using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Rye Bread Semmelknödel:
  1. Prepare rye bread
  2. Make ready Milk, warmed but not to boiling
  3. Take onion or 2 leeks, finely chopped
  4. Make ready bacon (optional, I usually don't use it), cut into small cubes
  5. Get Parsley, chopped
  6. Get nutmeg
  7. Prepare Salt & pepper
  8. Take eggs
  9. Make ready breadcrumbs or more as needed
Steps to make Rye Bread Semmelknödel:
  1. I used this small round rye bread boule - about 380-400 g.
  2. Cut the bread up into small cubes. It needs to dry out so you can either leave it sit overnight in the open -or- you can put on a baking sheet and bake fro 10 minutes at 170°C until dry.
  3. In a frying pan, briefly saute the onions until soft (and bacon if using). No need to brown. Set aside.
  4. In a large bowl, add the bread cubes and pour over warm milk. Mix well and let soak for 10-15 minutes.
  5. After the bread has soaked up all the milk, add the sauted onions, parsley, nutmeg, and salt & pepper to taste. Mix by mashing up with your hands.
  6. Add eggs and mix in with hands. Then add as much breadcrumbs as needed (1/2 cup~ish) to bring together dough so you can shape it into round balls without it falling apart.
  7. You can mix in bits of bacon if using too (i made half & half!)
  8. Form into 10-12 round dumplings by squeezing together the mixture with your hands. These were a little bigger than a golf ball. (if you have time, let them sit for 15-30 minutes to firm up).
  9. To steam: Set up a steamer and steam for 20 minutes, in batches if needed. This method is the "safer" compared to boiling because the dumplings won't fall apart.
  10. To boil: Bring a large pot of water to a gentle boil and gently slide in each knödel. Simmer on low heat for 20 minutes. Don't let the water boil strongly or else the knödel could fall apart. Drain and serve.
  11. Serve with creamy mushrooms sauce, meats with gravy/sauce, pan-fried sauerkraut, stews, etc…

So that is going to wrap this up for this special food rye bread semmelknödel recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!