The Foreign Residents in the TRNC – TFR
Bavarian Recipes – “Semmelknödel”
by Ralph Kratzer
Bavaria – land of the dumplings…. the people there rightly claim the creation of the very tasty balls for themselves. The dumplings are made from rolls, eggs, onions and milk, and can look back on an impressive history.
Thus, for example, tells a popular story of a bold woman from Lower Bavaria in the 13th century, putting royal cohorts to flight only with the dumplings as missiles.
Dumplings are preferred with roast pork, roast goose, giblets and mushroom dishes, but also as an insert in a good broth.
- 6-8 rolls from the previous day, over here you take the appropriate amount of white bread
- 1/4 ltr milk,
- 1 bunch parsley,
- 1 onion,
- 1 tablespoon butter,
- 3 eggs,
- nutmeg, freshly grated
- 1 teaspoon grated lemon peel untreated
Cut the rolls into thin slices and place in a large bowl. Heat the milk and pour over it, let it swell for 20 minutes.
Wash the parsley and shake dry, finely chop the leaves. Peel the onion and cut into small cubes. Heat the butter, saute the onion until translucent and set aside. In a large, wide pot bring salted water to a boil. Reduce heat.
Mix the soaked roll-slices well with the eggs, onion and parsley. Season with salt, pepper, nutmeg and lemon zest. Form small dumplings with moistened hands and put them into the simmering water for 20 minutes (do not bring them to the boil!).
Categories: Chef's Choice