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Semmelknoedel (Bavarian Dumplings)
to serve 4 - 5:

300 g (10.5 oz) old, hard white bread
60 g (2 oz) butter (no margarine!)
150 ml whole milk
3 eggs
1 teaspoon chopped parsley
salt
nutmeg
1 onion (a small one)
1 teaspoon butter (additional)
1 teaspoon wheat flour

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 too.

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1 of 2 people found the following review helpful:
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there are good recipes, and not [at all] so good, December 22, 2004 - 02:52 PM
Reviewer: hd from fl, us
i've been cooking all my life of 70 years, and from reading the text given here already, i can safely say that if you follow it reasonably, you'll be getting a delicious result ... which, incidentally, also will work for an excellent stuffing

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