https://gianhiltbrunner.ch/tags/german/Recent content in German on Gian HiltbrunnerHugoen-us© Gian HiltbrunnerSun, 03 May 2026 00:00:00 +0200https://gianhiltbrunner.ch/posts/semmelknoedel/Sun, 03 May 2026 00:00:00 +0200https://gianhiltbrunner.ch/posts/semmelknoedel/<p>Two things matter: the bread must be properly stale, and the water must never boil. The rest is seasoning.</p> <p>This version finishes them with a garlicky spinach butter and a shaving of <a href="https://belperknolle.ch/">Belper Knolle</a> — a raw-milk cheese from <a href="https://belperknolle.ch/">Jumi</a> in the Emmental, rolled in salt, garlic, and black pepper, then air-dried hard. It bridges the dumpling and the spinach with no extra work.</p> <h2 id="mütschliknödel">Mütschliknödel</h2> <p>Makes 4 servings (8 dumplings)</p> <ul> <li>300 grams day-old Mütschli, cubed (~1 cm)</li> <li>250 grams milk, warmed to ~40 °C</li> <li>3 large eggs, beaten</li> <li>100 grams onion, finely diced</li> <li>30 grams butter</li> <li>10 grams parsley, finely chopped</li> <li>5 grams salt</li> <li>1 gram black pepper</li> <li>0.2 grams nutmeg, freshly grated</li> </ul> <ol> <li>Pour the warm milk over the bread, toss, rest 15-20 minutes. If the rolls aren&rsquo;t properly stale, dry the cubes 10 minutes at 150 °C first — no color.</li> <li>Sweat the onion in the butter, no color. Combine with everything else by hand, squeezing the bread to a coarse cohesive dough. Adjust with semolina or milk if slack/dry. Rest 15 minutes.</li> <li>Bring well-salted water (1%) to ~85-90 °C. Shape 8 tennis-ball dumplings with wet hands, pressing firmly to close cracks.</li> <li>Test one. If it sheds bread within 2 minutes, work in another egg or a tablespoon of breadcrumbs.</li> <li>Simmer the rest at a bare tremble for 18-20 minutes from when they surface. Lift out, drain on a towel, plate immediately.</li> </ol> <h2 id="spinach-butter">Spinach Butter</h2> <ul> <li>200 grams spinach, stems removed</li> <li>60 grams butter or margarine</li> <li>50 grams onion, finely diced</li> <li>2 cloves garlic, minced</li> <li>Salt to taste</li> </ul> <p>Made à la minute while the dumplings finish.</p>