Updated Recipe: Semmelknödel

I was not 100% satisfied with the last recipe that I used to make semmelknödel as it required too much tweaking. The below recipe is new, and I found that the knödel bound a lot better with this version. I am going to try this recipe again, boiling the knödel for a few minutes and then putting them in the oven to finish cooking. I think this would make them crispier, which is how we like our stuffing.

Better.

Better.

90 grams (3.2 oz) onion
90 grams (3.2 oz) fat
4 eggs
0,3 liter (8.5 oz) milk
dash of salt
parsley (to taste)
oregano (to taste)
500 grams (18 oz) bread cubes
80 grams (2.8 oz) flour

1. Finely chop the onion and fry in fat until translucent. Let cool slightly.

2. Whisk the eggs, milk, and salt. Put the bread cubes, onion, and parsley in a large bowl. Pour the egg mixture over them and stir.

3. Pour flour over top of breadcrumb/egg mixture. Wet hands, then mix the flour into the breadcrumb/egg mixture. Form dumplings.

4. Bring a large pot of salted water to a boil, add the dumplings, and boil the dumplings for about 15 minutes.

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Stiftsrestaurant Melk

We did a group tour yesterday that included a boat ride down the Danube and a tour of Stift Melk (a Benedictine monastery). We had an hour in between the cruise and the tour, so we were able to enjoy a delicious lunch at the Stiftsrestaurant Melk located on the monastery grounds. I originally ordered a carp filet coated with poppy seeds but they were all out, so I had to “settle” for this:

Schweinsbraten

Schweinsbraten

This is roast pork with a gravy, semmelknödel (bread dumplings, which are kind of like stuffing balls), and sauerkraut. I wish I knew what the gravy was because it was delicious but alas, neither the description on the menu nor the website shed any light on the subject. My son gobbled up the dumplings as if he hadn’t already eaten two lunches, and my husband and I both like them, so I will be learning how to make them.

And just so I don’t come across as the type of person who is more interested in the food that I ate at the monastery than the monastery itself, here are a couple pictures to show that other aspects of the visit were not lost on me:

Courtyard of Stift Melk

Courtyard of Stift Melk

Village of Melk from the terrace of the monastery

Village of Melk from the terrace of the monastery