|Name:||Rye Knodel||Contributor:||Martin Golding|
|Description:||Rye Knodel (rye bread dumplings)||Posted:||2001-08-27|
|Key words:||dumpling||Category:||Side Dishes|
|Ingredients:||6 slices rye bread
2 eggs (shoulda been 8-10 slices rye or 1.5 eggs)
1/4 c milk
1/8 c diced + four 1/2" cubes cheese (ementaler or other swiss-like)
1/8 x flour
|Preparation:||Put to boil a pan of salted water.
Cube rye bread.
Whisk eggs with milk.
Pour over bread cubes.
Let sit a few minutes.
Add cheese, and fresh grated nutmeg, salt and pepper to taste.
Sprinkle flour over while stirring.
[Commentary: The breadcrumbs should be moist but not runny from the egg.
Add flour just to combine with the last bit of egg, so it's saucy instead
of sloppy. Probably. I'll find out for sure next time.]
When the water boils, reduce heat to a bare trembling simmer.
With wet hands, form four dumplings with a cube of cheese in the middle.
GENTLY lower into the water.
Simmer 15 minutes.