Knoedl (dumplings) are a typical side dish in Bavarian cooking, i.e. with a roast. However, they can be wonderfully combined with mushroom sauce or be served on a salad, lambs lettuce goes particularly well with them. The great thing about Knoedl is that they can be filled, traditionally with mushrooms, but you can try whatever works with the dish. I had leftover pesto and mixed it into the dough instead of filling them. And it worked extremely well. One more tip: leftover knoedls can be cut into pieces and fried in a pan until golden brown. Another favourite!
Pesto Semmel Knoedl
- Total time: 30 minutes
5 day old buns (they have to be dry) or an equivalent amount of dry bread
1 c. milk (room temperature)
pesto to taste
1 sm. onion
10 g. butter
salt (for salt water)
- Dice the buns into small cubes and put into a large bowl. Mix together the milk, beaten eggs, pesto and pour over the buns. Mix well, then leave to set 10 minutes, covered.
- Dice the onion and saute in butter with parsley, then add to the bun mixture. Mix all ingredients well with your hands.
- Wet hands each time you form a dumpling, rolling them in your hands until round and firm. If it falls apart, add a little more bun dices or alternatively flour; if it is too hard, add a little more milk.
- Simmer the dumplings in salt water leaving the lid off the pot. They have to be covered with water. They usually take about 10 minutes. Serve warm with your chosen accompanying dish.