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Semmelknödel (German pronunciation:[ˈzɛml̩ˌknøːdl]ⓘ) are a kind of breaddumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).[1]
Stale (hard) white bread is cut into thin slices or cubes, and softened with hot milk. The dough is then mixed with parsley, egg, and some salt. Bread crumbs can be used to thicken the dough as this depends on how old and dried the bread rolls were. Some ingredients, especially onions, vary depending on the region where it's prepared.
semmelknödel, this, article, relies, largely, entirely, single, source, relevant, discussion, found, talk, page, please, help, improve, this, article, introducing, citations, additional, sources, find, sources, news, newspapers, books, scholar, jstor, april, 2. This article relies largely or entirely on a single source Relevant discussion may be found on the talk page Please help improve this article by introducing citations to additional sources Find sources Semmelknodel news newspapers books scholar JSTOR April 2024 Semmelknodel German pronunciation ˈzɛml ˌknoːdl are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls milk and eggs The name derives from southern Germany where semmel means bread rolls and knodel refers to something that has been kneaded Semmelknodel are a food specialty in southern Germany Austria and the Czech Republic as well as northern Italy where they are called canederli in Trentino Semmelknodel in South Tyrol and maracund in Lombardy 1 SemmelknodelTypeDumplingPlace of originGermany Austria Czech Republic ItalyRegion or stateCentral EuropeMain ingredientsBread milk eggs parsley Media SemmelknodelPreparation editStale hard white bread is cut into thin slices or cubes and softened with hot milk The dough is then mixed with parsley egg and some salt Bread crumbs can be used to thicken the dough as this depends on how old and dried the bread rolls were Some ingredients especially onions vary depending on the region where it s prepared See also editAustrian cuisine KnodelReferences edit Supp Eckhard 2011 Duden Worterbuch Kochkunst Von Amuse Bouche bis Zierschnee p 87 ISBN 978 3 411 70392 0 nbsp This German cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This Austrian cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This Czech cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This Italian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Semmelknodel amp oldid 1216738035, wikipedia, wiki, book, books, library,
