Ingredients:
- 6 rolls (or approx. 200 g) or a combination of rye and white bread (preferably stale)
- 1/8 l milk (hot)
- 1 small onion
- 6-8 button mushrooms
- 20 g butter or margarine
- 50 g bacon
- 2 sprigs finely chopped parsley
- 2 eggs
- Nutmeg
- Pepper corn
- Salt
Steps:
- Cut Rolls into small cubes, pour over hot milk, leave for 30 minutes
- Dice onion, set aside
- Slice mushrooms, set aside
- Dice bacon and fry in pan
- Add mushrooms and onion to bacon and cook until onions are “glassy”.
- Add Parsley with onions, cooking only briefly
- Mix bacon/onion/mushroom/parsley, eggs and rolls and knead.
- Add Nutmeg to taste, pepper and salt.
- With damp hands prepare about 6-8 equally-sized Knödel.
- Cook in lightly boiling salted water for about 20 minutes. The pot should not be completely be covered (e.g. put cooking spoons between pot and cover)
- Remove the Semmelknödel from the water and serve.
