How to Make Any-night-of-the-week Rye Bread Semmelknödel

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rye bread semmelknödel. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rye Bread Semmelknödel is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Rye Bread Semmelknödel is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook rye bread semmelknödel using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Rye Bread Semmelknödel:

1. Take 375-400 g rye bread
2. Make ready 300 ml Milk, warmed but not to boiling
3. Make ready 1 onion or 2 leeks, finely chopped
4. Take 200 g bacon (optional, I usually don't use it), cut into small cubes
5. Get Handful Parsley, chopped
6. Prepare 1/2 tsp nutmeg
7. Make ready to taste Salt & pepper
8. Make ready 2 eggs
9. Take 1/2 cup breadcrumbs or more as needed

Steps to make Rye Bread Semmelknödel:

1. I used this small round rye bread boule - about 380-400 g.
2. Cut the bread up into small cubes. It needs to dry out so you can either leave it sit overnight in the open -or- you can put on a baking sheet and bake fro 10 minutes at 170°C until dry.
3. In a frying pan, briefly saute the onions until soft (and bacon if using). No need to brown. Set aside.
4. In a large bowl, add the bread cubes and pour over warm milk. Mix well and let soak for 10-15 minutes.
5. After the bread has soaked up all the milk, add the sauted onions, parsley, nutmeg, and salt & pepper to taste. Mix by mashing up with your hands.
6. Add eggs and mix in with hands. Then add as much breadcrumbs as needed (1/2 cup~ish) to bring together dough so you can shape it into round balls without it falling apart.
7. You can mix in bits of bacon if using too (i made half & half!)
8. Form into 10-12 round dumplings by squeezing together the mixture with your hands. These were a little bigger than a golf ball. (if you have time, let them sit for 15-30 minutes to firm up).
9. To steam: Set up a steamer and steam for 20 minutes, in batches if needed. This method is the "safer" compared to boiling because the dumplings won't fall apart.
10. To boil: Bring a large pot of water to a gentle boil and gently slide in each knödel. Simmer on low heat for 20 minutes. Don't let the water boil strongly or else the knödel could fall apart. Drain and serve.
11. Serve with creamy mushrooms sauce, meats with gravy/sauce, pan-fried sauerkraut, stews, etc…

So that’s going to wrap this up with this special food rye bread semmelknödel recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!