Don't worry Dry rolls are traditional German dumplings made with milk, eggs and parsley. They can be served as a stand-alone dish, usually in a bowl of seasoned broth, or as an accompaniment to a roast dinner; Serve with jam or seasonal fruits as dessert.
Semmelknodel (bread dumplings)
Regular readers know that I'm a whole foods chef who likes to use whole grain bread and flour instead of processed white alternatives. In addition to boosting nutrition, I think whole foods taste better (whole sourdough is surprisingly good in summer pudding, for example). However, there are times when nothing beats a more refined product like a crispy layered croissant. These German-style meatballs are traditionally made with hardened white bread rolls, so I tried one with white bread and one with whole wheat bread. I found the white ones a little runny and the whole grain balls had more flavor.
The bacon, onion, and parsley in this recipe are optional, but the dish is more economical without them. Other herbs, vegetables, or meat can be used in place of these traditional ingredients: chopped rosemary, celery, and even some leftover roast beef. Once formed, the dough balls freeze well and can be cooked and reheated from frozen in broth or bone broth.
does Makes 6 balls of dough, 2 as a main course or 6 as a side
150-200 g hardened rollsOr crusty bread – I used whole wheat sourdough
30 grams of butter
1 small onionPeeled and sliced
50 g bacon pieces or lard
3 large sprigs of parsleyFinely chop the stem down to the leaf or another herb such as sage or thyme.
100ml milkAnd one more script if necessary
1 medium egghit
Salt and black pepper
dipped in dry breadcrumbsOptional, if the mixture is very wet.
500 ml broth or bone broth (chicken, beef or vegetables)
Break bread into small pieces; It should be very hard and dry, so if you don't have any, put it on a baking sheet and let it dry for a day or two (or, if you used the oven for something else, use the residual heat to dry it). Place a large skillet over medium heat and add the butter and let it melt.
Add the chopped onion, bacon, and parsley, cover, and sauté, stirring occasionally, until translucent and tender, 10 minutes.
Turn off the heat, then add the milk, breadcrumbs and egg, covering the bread so it absorbs the liquid and softens. Knead the mixture until well combined, then taste and shape into six large balls (if the mixture is too dry, add a little more milk; if it's too wet, add a little dry breadcrumbs).
Place the seasoned rice in a large pot with a lid and bring to a boil. Drain the balls, return to the boil and cook for five minutes. Serve in sauce or alongside a roast dinner.
