Ingredients for Bayerische Semmelklsse
- 6-8 hard rolls (about 400g), thinly sliced
- 500ml warm milk
- Canadian Bacon
- 50g butter
- 1 medium onion, finely chopped
- 1 tablespoon dried parsley flakes
- 2 large eggs
- Salt And Pepper
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How to Make Bayerische Semmelklsse
- Preheat your oven to 160°C (320°F). Arrange the thinly sliced hard rolls on a baking sheet and bake for 10 minutes to dry slightly.
- While the rolls are drying slightly, prepare the bacon and onion mixture. In a medium saucepan, melt butter over medium heat. Add diced bacon and cook until crispy. Add chopped onion and cook until softened about 5 minutes.
- In a large bowl, pour warm milk over the slightly dried bread slices. Gently toss to ensure all the bread is moistened. Let it sit for 10 minutes, ensuring the bread is moist but not soggy.
- Gently squeeze out excess milk from the bread. Add the cooked bacon and onion mixture, parsley flakes, eggs, salt, and pepper to the bread.
- Gently mix all ingredients until just combined. Be careful not to overmix.
- Using your hands, shape the mixture into large dumplings (about 10-12cm in diameter).
- Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water.
- Reduce heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the dumplings float to the surface and are cooked through.
- Carefully remove the dumplings from the pot using a slotted spoon. Serve immediately with your favorite dish! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
13g
Carbs
13g
