Bavarian Bread Dumplings - Semmelknödel

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Bavarian Bread Dumplings - Semmelknödel

Traditional Bavarian Bread Dumpling Recipe

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Side Dish

Cuisine: Bavarian, German

Keyword: Bread Dumplings, Semmelknödel

Servings:

Calories: 240kcal

Ingredients

4 German Bread Rolls slightly stale, alternative you can use 10 oz. of white crusty bread or unseasoned bread stuffing
1 medium Yellow Onion finely chopped
3 tbsp Fresh Italian Parsley finely chopped
2 tbsp Butter
1 tsp Salt
¾ cup Milk hot
2 Egg beat up just until roughly homogenous
Pepper
Bread Crumbs as needed

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Instructions

Cut the slightly stale bread in inch size cubes, transfer to a bowl and season with salt
4 German Bread Rolls, 1 tsp Salt
Saute finely chopped onions and and finely chopped italian parsley in a pan with butter
1 medium Yellow Onion, 2 tbsp Butter, 3 tbsp Fresh Italian Parsley
Heat up milk, but don't let it boil
¾ cup Milk
Add the onion parsley mix and the milk to the bowl with the bread. Mix together and let it rest for 10 minutes
Heat up a pot with salt water and bring to a simmer (not boil)
Beat the eggs with a fork until roughly homogenous and add them to the bread mix. Season lightly with salt and pepper
2 Egg, Pepper
Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour). Make sure the mixture is firm and a bit sticky.
Wet your hands to prevent the dough from sticking and form dumplings about the size of a tennis ball. Press the dumpling between your palms to make sure they’re nice and compact.
Form a test dumpling and drop into gently simmering salted water and simmer. If it falls apart, the mixture is too dry. Add a bit more milk to the remaining dough.
If it still holds together after 10 minutes, continue making the rest of the dumplings. Or wait until cooked for a total of 20 minutes. Taste test dumpling and adjust seasoning for remaining dough if needed before making the rest.
Carefully drop the dumplings in the water and let them lightly simmer for 15-20 minutes. Do not let the water boil or you risk your dumpling losing shape or falling apart. Carefully lift them out with a slotted spoon.

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