Bread Dumpling (semmelknodel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 6 | -8 | |
INGREDIENTS
| 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 | t | Salt |
| 2 1/2 | c | Flour. |
INSTRUCTIONS
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 <pzvi@netvision.net.il> on Dec 21, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 33.3mg
Sodium: 527.9mg
Potassium: 17.3mg
Carbohydrates: 14.4g
Fiber: <1g
Sugar: 8.5g
Protein: 1.1g