SEMMELKNÖDEL

Here comes a Xmas classic. I make it every year on the first or second Xmas day together with hare filet and sauté chestnuts in butter. Semmelknödel or Bavarian Dumplings are great to make in advance, so that you have not so much stress and you could concentrate on the main dish. In addition this side dish is great for sauces, as it absorb the liquid wonderfully, but also delicious in its pure form. Of course it is a modern interpretation of dumplings, but much better than the classic version or golf balls in water. I learned this recipe from my grandmother who came from the Bavarian Alpes.

https://www.wineberserkers.com/content/?p=1417

S15.jpg

Merry Xmas!
Martin