German Bread Dumplings Semmelknödel (Traditional Bavarian Recipe)
How to make and serve classic Bavarian bread dumplings (Semmelknödel).
Print
Pin
Servings: 8 dumplings
Calories: 130kcal
Ingredients
- 6-8 bread rolls Kaiser or similar, for a total weight of 14 oz
- 1 cup milk very warm
- 1 tablespoon butter
- 1 large onion diced
- 2 eggs
- 1 small bunch parsley chopped (reserve 1 teaspoon for garnish)
- 1 teaspoon salt
- ¼ teaspoon pepper
- pinch nutmeg
Instructions
- 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 diced onion in the butter, over medium heat, until soft.
- 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 with ½ tablespoon 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.
Notes
If your dumplings mixture is too runny as you begin to shape them - add a bit of bread crumbs. If it is too tight, add a bit of milk to loosen it up.
Nutrition
Serving: 1g | Calories: 130kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 483mg | Fiber: 1g | Sugar: 1g
