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Semmelknodel (dumplings)

Cook: Margret Huber

Allgeuer speciality (Allgeu is a part of Bavaria)- a universal side dish.

12 rolls
salt and white pepper
3/8 liter warm milk
10 gram butter
one tablespoonful onions chopped
1/2 tablespoonful parsley
4 eggs
smoked bacon

Cut the rolls in slices and give beside the milk, salt, pepper, bacon and let it soak.

Heat the butter with the onions and the parsley and give it to the dough of rolls. Then knead one egg after the other under.

Cook plenty of water, form 6 dumpings as big as a little fist and let it simmer for 15 min.

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