Semmelknödel / Bread Dumplings

Directions

1. Cut rolls or bread with crusts on into small pieces and put in a bowl.
2. Season with salt
3. Pour lukewarm milk over bread and let it set for 1 hour. Can put a towel over it. Do not refrigerate.
4. After 1 hour, check the mixture, which should now be like a clumpy "dough." Pour off any excess milk.
5. In sauté pan, if you are using bacon, fry the bacon until it is partially cooked (skip the vegetable oil, use the bacon grease) If you are not using bacon, heat the vegetable oil to medium. Add onions and sauté until slightly brown (continue to cook the bacon). Add marjoram and stir in, let mixture heat slightly. (Pour off any excess fat if using bacon.)
6. Mix sautéed items into the bread crumb mixture and stir until combined.
7. Add beaten eggs to bind. If the mixture is too dry, add more egg. If it is too moist, add breadcrumbs.
8. Bring cooking water to a boil. Add some salt.
9. With wet hands, form dumplings that easily fit into the palm of your hand. Should be about the size of a "large" golf ball. Create a number of dumplings before starting to cook them.
10. Drop dumplings into cooking water and allow to simmer, partially covered for 20 minutes or until firm and dry on the inside.
11. Remove from the cooking water, allow to drain for just a moment, serve warm with a gravy or stock.

From the Dahoam1516 recipe collection · Hans Diehl