Good Knödel recipes

Anyone got one that works and good preferably semmel knödl

Naturally, my mother taught me how to make Semmelknödel. So I don't have a recipe.

Here is what I found with pictures. Reading it, it appears to be correct. But everything is in German.
Biggest problem is the consistency. If to dry, you can kill somebody with the Knödel. If too watery, you'll cook a soup.
Trial and error is the way to success.
Don’t cook them for the first time if you have guests coming the same day.

http://peho.typepad.com/chili_und_ciabatta...7_ausgabe_.html

However it probably will last out 40 overs in a cricket match...

How else did we thingk David got rid of Goliath, it hadnt rained for a while and it was a big meet up before the battle.

next day, 'what the heck do we say, he choked on a dry knödel cause Davey here can't cook'..

'Nah, we'll say Davey boy here was on the other side and smacked him in the nut with a stone'.

'They'll never believe that'..

'Lets just see shall we'...

I remember being taught by a german friend at uni to make them from scratch, it involved a lot of potato grating and then trying to clump the grated stuff together.

I was never sure if he was just taking the piss but when ever he did it everything seemed to work.

When I did it, all I was left with was grated potato..

Trial and error is an awful way to do anything, but if you have never made semmel knodel before, its your best bet until you get the "feel" for them. The dryness of the bags of knodelbrot they sell here varies dramatically, and getting the wetness right is the tricky bit.
My two tips:
1 - Get the milk hot before mixing with the breadcrumbs
2 - Do a couple of test runs. Try out a small knodel, and if its too wet and sloppy, whack a bit of flour into your knodelmix.

God knows about German tradition, I tend to ignore it seeing as they cannot even work out that xmas is the 25th, but I reckon adding some sweated onion and some grated lemon rind to semmel knodel is well worth doing. Is that correct? Don't care; tastes better, and frankly, my holistic food knowledge craps on that of some german granny who had her recipe passed down from generation to generation, and probably has never seen a lemon. Trust me, not them.

There's another TT Knödel topic, where I posted my tried-and-true Semmelknödel recipe. It really does work a treat (and it's in English too, yay!) I really can't stand those ready-made bag thingies, the dumplings always turn out gummy and gross.

Recipes for dumplings and sauces

my Serviettenknödel (made with bread) recipe is pretty much identical to GeorgiaGirl's, except I fry little bits of bacon and pop them into the mixture too. Then I spread the mixture onto muslin towels (or tea towels) to form a sausage like shape, roll the towel and tie the ends with cotton. After that the tea towel sausages go into simmering, salted water for approx. 20 minutes. It's important that the sausage is submerged under water and gets turned over halfway through the cooking time. Unwrap and let the sausage form cool slightly, then cut into finger width slices.

I'd like to add a word of warning to wannabe cooks that don't put their brain into gear - if you use a tea towels, make sure it does not result in your food tasting like Ariel Ultra fabric conditioner. I once made a load of sticky rice using a kitchen tea towel fresh from the wash, and the rice was rather too fragrant...twat.