On Thu, 18 Jan 2007 13:22:16 -0000, "JellyBelly"
<john.hewittTWENTY@[EMAIL PROTECTED]
> wrote:
>
>"Tim C." <tim.challenger@[EMAIL PROTECTED]
> wrote in message
>news:0snuq2h0nor03sn9hbrfkde0f5qngb8389@[EMAIL PROTECTED]
>>
>>
>> Known in Austria as "Serviettenknödel", traditionally the dough was
rolled
>> up in a tea towel, or cloth, and then boiled. Slices then cut off to
>> serve.
>> Hence the shape.
>>
>> You can also just make them up into balls instead if a roll. By the
looks
>> of it they're made with potato and flour dough. You can also make them
>> with
>> breadcrumbs.
>> I can dig out some recipes if you're interested.
>> --
>> Tim C.
>
>Well that would be brilliant Tim, if it's not too much trouble. The email
>address is valid, just turn TWENTY into number form, or you could post
them
>here for anyone to try them.
>
>Thanks very much,
>
>John.
Going by the photos, the dough looks to me like an Erdapfelknödel
mixture. (first recipe below)
You can of course make balls or rolls/slices as you wish, and with any
of the recipes below.
Add more or less parsley, and they often contain finely diced bacon as
well.
--------------------------------------
Erdapfelknödel - potato dumplings
500g potatoes, boiled an allowed to cool - ideally leftovers from
the previous day. Preferably a starchy variety.
200g plain wheat flour
50g wheat semolina - if you can't get this, use a little more
flour, or preferably some fine polenta.
2 eggs
(1 tablespoon fat or melted butter - optional)
salt
1. mash the cold potatoes well. and mix all the ingredients
together.
2. allow to stand for 30 minutes.
3. flour your hands and make 4-6 balls
4. boil in gently boiling well salted water for 10 minutes,
5. turn the heat off and allow to stand in the water for 5 more
minutes.
6. remove with a slotted spoon.
serve hot.
-------------------------------------------------
Semmelknödel - (bread dumplings)
250g dry or stale bread cubes (with crust) - dry bread in max 1cm
cubes - at a pinch you can use breadcrumbs
60g butter
60g onion - finely chopped
200ml milk
400g plain flour
3 eggs
saz
chopped parsley
1. Gently fry the chopped onions in the butter until they only
just start to go golden.
2. mix the eggs and milk well and add salt0 to taste.
3. Put the bread cubes and parsley in a mixing bowl and then pour
the egg/milk mixture over them.
4. mix well, and leave a few minutes for the bread to soften.
5. gently mix in the flour.
6. with wet hands, form the dough into 6 balls.
7. place in boiling, well salted water, and gently simmer for
12minutes.
--------------------------------------------------------
Serviettenknödel - basically the same recipe as the Semmelknödel, but
in a roll instead of balls
250g dry bread cubes (as above)
70g butter
2 eggs
300ml milk
60g onions, finely chopped
salt
parsley
as above, but:
Leave the final mixture to rest for 1 hour.
Brush a wet muslin cloth or teatowel with butter (optional).
Roll the mixture out into a 6cm thick sausage shape then tightly roll
the mixtrure up with the wet cloth. Tie the end with string or elastic
bands.
you can also wrap it in aluminium foil, fold the ends over to keep the
water out.
Cook for 40 minutes at a brisk simmer. When cooked, remove the wraps
and cut into 1cm thick slices - serve hot.
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