Semmelknödel prepared with Pretzels

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Pretzel knoedel

The Knödel had a distinctive taste, and I tried to recreate it at home. It’s similar to the Semmelknödel, just a bit darker and more hearty

The “Bayerischer Bahnhof” where the Restaurant is located and I had my first Pretzel dumplings is an old train station in Leipzig. It has a 170 year old history, where the first track was built between Leipzig and Altenburg

It is basically the the same Recipe as the Semmelknödel. If the Pretzels are hard to come by, use stale Baguette or Bagels instead

The Mushroom gravy
When in season Pfifferlinge (Chanterelle) mushrooms are used. But champignons or others can take their place. I found some exotic mushrooms at Lidl. Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth. Add a 1/2 chicken cube. Mix 1 tbsp flour and 1 tbsp cornstarch with a little water and thicken the sauce. let boil for 2 minutes. Add one cup of whole cream (or 2 tbsp. sour cream) and season with dash of salt, pepper and nutmeg. Remove from heating element and pour in in a spritz of wine and/or lemon juice to taste.

Leftover Knödel can be sliced or cubed and fried in butter

Guten Appetit!

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