Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant in the Val Passiria recommends…
“Semmelknödel” (bread dumplings)
For 8 dumplings
Ingredients:
- 200g firm bread rolls or dumpling bread
- 50g onion
- 2tbsp butter
- 2 eggs
- 150ml milk
- 2tbsp flour
Condiments:
- 2tbsp parsley, finely chopped
- Freshly ground pepper
- Salt
Preparation:
- Dice the bread.
- Skin the onions and cut them into fine cubes then lightly brown them in the butter.
- Mix the milk and the egg, salt and pepper and together with the parsley and browned onions, pour it over the white bread.
- Mix in the flour and blend all of the ingredients until you have a smooth dough.
- Leave it for 10 minutes.
- Using wet hands, form small dumplings and let them boil in gently bubbling strong salt water and serve.
Tips and recommendations:
- The dumpling dough must not be too squishy when you make them into balls otherwise they will fall apart when boiled. Try one first.
- If the mixture is too squishy, mix a little more flour into the dough. If you want to prepare the dumplings without flour, you have to shape them until you get a lightly creamy smooth surface.
- To give the dumplings an even better taste, you can also steam them. The older and dryer the bread, the more milk you need.
- You serve the dumpling as an accompaniment to roast pork, smoked meat, ragouts, goulash, game dishes and with chanterelle or mushrooms in a cream sauce.
