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Title: Bread Dumpling (Semmelknodel) Categories: None Yield: 6 -8 5 c Rolls; cut in small pieces. 1/2 c Butter or Margarine 1 Onion Medium size cut small -pieces 2 Tabls Parsley chopped. 1 Egg 2 c Water 1 ts Salt 2 1/2 c Flour. Source :From my mother with love & more. Very old Family recipe. Saute diced rolls, Onions and Parsley in butter until bread is crisply toasted. Beat egg, water and salt until frothy , Blend gradually the flour. Add the saute bread. Mix thoroughly. Chill 2 hours to stiffen. With floured hands, shape mixture to the size of oranges. Lower carefully into a big kettle of boiling salted water. Cover and cook gently for 10 minutes, DO NOT open lid and peek. Drain and serve with Beef stew . Posted to JEWISH-FOOD digest V97 #331 by Zvi&Rina perry |