Ingredients Jump to Instructions ↓

  1. 60 grams butter

  2. 150 milliliter whole milk

  3. 3 eggs

  4. 1 teaspoon chopped parsley

  5. 1 pinch salt

  6. 1 pinch nutmeg

  7. 1 onion -- (a small one)

  8. 1 teaspoon butter -- (additional)

  9. 1 teaspoon wheat flour

Instructions Jump to Ingredients ↑

  1. Preparation : 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 (: )). 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


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