Semmelknödel
Semmelknödel are German-style dumplings made of stale bread and usually flavored with mushrooms, chopped greens and sometimes cheese. They are often bound together by egg, which makes them not ideal for anyone following a vegan diet.
Subscription Required For This Content
Semmelknödel are German-style dumplings made of stale bread and usually flavored with mushrooms, chopped greens and sometimes cheese. They are often bound together by egg, which makes them not ideal for anyone following a vegan diet.
But as it turns out, the binding of the Knödel is simple when using a combination of silken tofu, a starch-based egg replacer and some moisture. The key still becomes the seasoning and working the Knödel into balls with a very light touch to insure a compact, yet light dumpling.
Semmelknödel are simple to make and open to many variations. I like to serve them in a richly flavored vegetable broth, but actually, you can also cook the Knödel, drape them in a tomato sauce and top with a bit of béchamel sauce and finish in a hot oven. After all, Knödel – and the hundreds of variations found throughout all of Eastern Europe – epitomize robust peasant food. And in my opinion, so-called peasant food is some of the most flavorsome food on the planet!
Yield: makes about 4-6 servings