Editors note: Stephanie Bundschuh mentioned last month that her Kürbis recipe was a fantastic accompaniment to a pork roast and bread dumplings. BB member Christian Geosits was kind enough to immediately send this month's recipe for semmelknödel. Enjoy!

Christian writes:

Our family has used this recipe for the last 50-60 odd years. Please note that as a Geosits family variation, we do add some nutmeg. Meticulous respect regarding the relation between bread, milk, eggs and flour has proven the best way to avoid the Knödel (dumpling really is an odd word) falling apart once being put in the boiling water. (Keep in mind that the metric measurements in this recipe have been converted.)



SEMMELKNÖDEL  (from Christian Geosits)

Ingredients (approximate conversions):
  • 7 oz. of stale bread (or 4 old rolls)
  • 4 Tbsp. flour
  • 3-1/2 Tbsp. butter
  • 1/2 medium onion, finely chopped
  • 1 tsp. green parsley, chopped
  • 1 tsp. celery greens, chopped
  • 1 tsp. salt
  • 1 cup milk
  • 2 eggs
Preparation:

Lightly brown the chopped oninons, add the vegetables to that and let them simmer. Next blend the cubed bread well with flour and onions. Whisk the milk, eggs and salt well, stir in the bread, and immediately form into ball-shaped noodles (8 pieces). Bring the water to a rolling boil, add salt, drop in the dumplings and let them cook for 10 minutes.