Winemonger.com

SEMMELKNÖDEL RECIPE

Normally, Semmelknödel or bread dumpling is a round dumpling the size of a tennis ball, but you have to be very experienced to make it in the classic way. My way is easier and tastes as good as the classic dumpling. The bread dumpling is a perfect sauce carrier, and can be made a day ahead. -Martin Barz

INGREDIENTS:
-Day-old white bread: about a baguette or 5 buns worth
-9 oz. hot milk
-3 eggs, beaten
-1 medium onion, chopped
-1 bunch parsley
-1 stick butter
-salt to taste

MAKE SOME SEMMELKNÖDEL:

CUT THE DAY-OLD BREAD INTO APPROXIMATELY DICE-SIZED CUBES.

TOSS THE CUBES INTO A MEDIUM SIZED BOWL.

POUR THE HOT MILK OVER THE BREAD CUBES TO SOAK. SET ASIDE.

SAUTE THE CHOPPED ONIONS IN LOTS OF BUTTER UNTIL TRANSLUCENT, THEN SET ASIDE FOR A MOMENT.

FINELY CHOP UP THE PARSLEY.

USING YOUR HANDS, MIX THE PARSLEY, ONIONS AND BEATEN EGGS WITH THE MILK SOAKED BREAD. SALT TO TASTE.

BLOB THAT MIXTURE ONTO A LARGE PIECE OF PLASTIC WRAP, PACKING IT TOGETHER AS YOU MIGHT DO WITH A MEATLOAF.

ROLL AND WRAP IT UP TIGHTLY.

PLACE THE WRAPPED UP INGREDIENTS ONTO A LARGE PIECE OF FOIL.

NOW WRAP THAT UP AS WATER-TIGHT AS POSSIBLE.

SIMMER IN A POT OF WATER, COVERED, FOR 25 MINUTES.

PLACE IN REFRIGERATOR FOR AT LEAST 3 HOURS, PREFERABLY OVERNIGHT.

REMOVE FROM THE FRIDGE AND CUT INTO SLICES.

FRY ON BOTH SIDES IN A BIT OF OIL UNTIL GOLDEN BROWN.

SERVE!

Recipe from Martin Barz

WINEMONGER WINE TIP: In the summer, these make the perfect light lunch when served with a salad and a glass of dry, light-bodied Riesling. For dinner, serve alongside grilled meats (especially game meats), and pour an easy Zweigelt or heartier Blaufrankisch red wine, depending upon the meat and how it is sauced.

RIESLING: Donabaum Wachauer Bergterrassen Riesling Federspiel 2006 $16.99
ZWEIGELT: Feiler-Artinger Zweigelt 2006 $16.00
BLAUFRANKISCH: Moric Neckenmarkter Blaufrankisch 2003 $28.99