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LOCATION: Recipes >> German >> Semmelknoedel 02

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BAVARIAN BREAD DUMPLINGS (Bayrische Semmelknodel)

10 to 12 slices stale bread, or 8 stale rolls w/ crust
1 tsp salt
1 1/2 cups lukewarm milk
3 slices bacon, diced
1 small onion, chopped
1 Tbsp minced parsley
1 tsp marjoram
2 eggs
Breadcrumbs if needed

Cut bread or rolls, with crusts, into small pieces, put in a bowl
and sprinkle with salt. Pour lukewarm milk over bread and let soak
for an hour. If there is excess milk in bowl at that time, pour it
off. Fry bacon in skillet with chopped onion until bacon is almost
crisp and onion is soft and golden. Toss in parsley and marjoram
and saute 3 or 4 minutes. Add bacon, onion and herbs to bread
mixture. Mix eggs in thoroughly. If dumpling batter is to soft to
form, add breadcrumbs, a tablespoon at a time, until batter is firm
enough. With wet hands or two wet tablespoons, form a test dumpling.
Drop into boiling salted water and simmer, partially covered for
20 minutes.

10 to 12 Dumplings

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