White Roll Dumplings (Semmelknodel) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 rolls | 1 egg and one egg yolk | fat, flour, salt and pepper |
| chopped parsley | 1 cup of milk | |
| 1 | Cut the rolls (which should be at least a day old) or their equivalent in white bread, into tiny cubes. Roast them in about 1 oz of fat (bacon fat can be used). Mix the eggs with the milk and pour over dumplings and leave for half an hour. Add as much flour as the mixture will take to form good sized dumplings. Drop into boiling salted water and cook for about ten minutes. Dumplings are very good with all meat in sauces and especially so with Sauerkraut and boiled ham. |