John Myers
Dumplings Side Dishes: Grandpa’s Semmelkliess
The perfect dumplings side dishes: grandpa’s semmelkliess recipe with a picture and simple step-by-step instructions.
- 8 Pc. Bun old
- 300 Milliliters Milk lukewarm
- 1 pinch Grated salt, pepper and nutmeg
- 1 piece Chopped onion
- 0,5 bunch Finely chopped parsley
- 40 g Butter at room temperature
- 5 piece Free range eggs
- 1 tbsp Breadcrumbs, as needed
- 3 liter Salt water
- 2 tbsp Sifted flour
- Cut the rolls into flaky or small cubes and place in a large mixing bowl. Mix the milk with the spices and distribute evenly over the top. Mix well and then let it steep for about 20-30 minutes.
- Steam the onion in hot butter until translucent, add the parsley, sauté briefly and then add to the rolls. Whisk eggs with flour, add as well and work everything into a smooth mass.
- Let rest for another 20 minutes. If the mixture is still soft, mix in 1-2 tablespoons of breadcrumbs to thicken.
- Form evenly large dumplings with wet hands, soak them in boiling salted water, turn the hob down and let the dumplings simmer for about 15 to 20 minutes.
- Lift out with the help of a wide slotted spoon and serve immediately.
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