Bayerische Semmelklösse Food

BAYERISCHE SEMMELKLöSSE

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
• Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.

SEMMELKNODEL (BAVARIAN BREAD DUMPLINGS)

Steps:

• Heat oven to 325 degrees F.
• Spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). Transfer to a large bowl and set aside.
• Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown (10 minutes). Transfer to the bowl with the bread and set aside.
• Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs. Season with salt and pepper, and using your hands, mix until evenly combined.
• Bring an 8 qt saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2 inch balls and set aside.
• Working in batches, add balls to boiling water, and cook until firm (15 minutes). Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter. Sprinkle with parsley and serve in bowls surrounded by gravy.