Bread dumpling (semmelknodel)
6 -8
Ingredients
| Quantity | 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. |
Directions
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