Bread dumpling (semmelknodel)

Yield: 6 -8

Measure Ingredient
5 cups Rolls; cut in small pieces.
½ cup Butter or Margarine
1 Onion Medium size cut small pieces
2 Tabls Parsley chopped.
1 Egg
2 cups Water
1 teaspoon Salt
2½ cup Flour.

Source :From my mother with love & more. Very old Family recipe.

Saute diced rolls, Onions and Parsley in butter until bread is crisply toasted.

Beat egg, water and salt until frothy , Blend gradually the flour.

Add the saute bread. Mix thoroughly. Chill 2 hours to stiffen.

With floured hands, shape mixture to the size of oranges.

Lower carefully into a big kettle of boiling salted water.

Cover and cook gently for 10 minutes, DO NOT open lid and peek.

Drain and serve with Beef stew .

Posted to JEWISH-FOOD digest V97 #331 by Zvi&Rina perry <pzvi@...> on Dec 21, 97

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