Knödel - German Bread Dumplings

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

6 rolls (2-3 day old, cut into ½-inch cubes, if possible use Kaiser rolls)

6 strips bacon

1 large onion (diced)

½ cup milk (hot, but not boiling)

4 large eggs (lightly beaten)

4 tablespoons butter (unsalted, melted)

½ cup parlsey (chopped)

1-2 cups bread crumbs (optional)

1 teaspoon salt

½ teaspoon pepper

4 cups beef broth

4 cups water

Wskazówki

Prep

BREAD: Cut stale bread rolls into cubes and add to a large mixing bowl.

ONIONS + BACON: Sauté bacon and onions in a large skillet.

MILK: Use a medium saucepan to heat the milk. Don't boil! Set aside.

MELTED BUTTER: Melt butter and add parsley, salt, and pepper.

Making The Dumpling Dough

In a large bowl combine the bread, bacon and onions, seasoned melted butter, warm milk, and eggs. Use a wooden spoon and combine into a dough. TIP: The consistency of the dough should be sticky. If the dough isn't thick enough, add plain bread crumbs.

Allow the dough to rest for 15 minutes.

Wet your hands and shape dumplings. Make them into balls about two inches in diameter.

Boiling The Dumplings

In a large, wide pot simmer beef broth and water until hot but not boiling. Use a slotted spoon to place the dumplings into the simmering beef water.

Cook over medium heat until the dumplings rise to the top. About 15-20 minutes.

Wartości Odżywcze

• Kalorie: 364 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 7 g
• Cholesterol: 120 mg
• Sód: 1263 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 6 g
• Białko: 13 g