semmelknodel

How to make and serve classic Bavarian bread dumplings (Semmelknödel).

Bavarian Bread Dumplings Semmelknödel (Traditional Recipe)

bread

milk, very warm

butter

onion,

eggs

salt

tsp pepper

nutmeg

Cut the bread rolls into thin slices or...

Cut the bread rolls into thin slices or into cubes. Place in a deep large bowl and pour warm milk over them. Press the bread with your fingers to hep it soak and let it sit, covered for about 15 minutes.

While the bread rolls are soaking saute the...

While the bread rolls are soaking saute the diced onion in the butter, over medium heat, until soft.

Add the sauteed onion, the two eggs, chopped...

Add the sauteed onion, the two eggs, chopped parsley and seasoning to the bread. Mix and knead to form a pliable 'dough' like mixture. Form into peach sized balls (you should have enough for 8).

Bring salted water to boil (about 5 quarts...

Bring salted water to boil (about 5 quarts with 1/2 tbsp salt) and using a slotted spoon gently drop the dumplings into the water. Lower the heat to medium and simmer for 15 to 20 minutes (the dumplings will float to the top). Remove from the water with a slotted spoon and set onto a warm plate. Serve garnished with a bit of parsley.

These delicious German bread dumplings - called Semmelknödel - are the perfect dinner idea. They are easy to make, are a great use for old bread, and pair perfectly with meat dishes with gravies!

Semmelknödel (German Bread Dumplings)

crusty rolls (hardened (between 12-13 ounces total))

milk

onion

parsley (chopped)

pepper

breadcrumbs (in case the mixture is too wet)

Cut the hard bread rolls into small cubes. Add these to a large heat-resistant mixing bowl.

Heat up the milk in a small pot on the stove until it is just about to boil. Remove it from the heat and pour it over the bread pieces. Give everything a quick stir, then let the mixture sit for 15 minutes.

In the meantime, chop the parsley and the onion into very fine pieces. Melt the butter in a medium-sized frying pan on the stove, then add the onion. Sauté it on medium heat until translucent. Stir regularly. Once the onion pieces are translucent, remove them from the pan and set them aside.

Crack the eggs into a small bowl and whisk them with a fork until uniform in color.

Once the 15 minutes are up, add the sautéed onions, whisked eggs, chopped parsley, salt, pepper, and nutmeg to the bowl with the bread cubes. Mix everything together using your hands. Try forming a small ball with the dough - it should be relatively easy. If the mixture feels quite dry and falls apart, add a little bit more milk. If it is overly sticky, add some breadcrumbs.

Bring saltwater to a boil in a large pot. In the meantime, form 8-10 dumplings in the palms of your hands and set them aside on a large plate.

Once the water is boiling, immediately turn down the heat to medium-low and add the dumplings. Make sure there is enough room for all of them to &quot;swim at the top&quot; at the same time. If not, use two pots or cook them in two rounds. Let the dumplings sit in the hot (not vigorously boiling) water for approx. 20 minutes.

Remove the dumplings from the water and serve hot. They taste delicious with a mushroom sauce, goulash, pork roast, or venison, among other meat dishes.

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