Authentic German Semmelknoedel Recipe

Ingredients

4 stale white rolls
1 cup of milk
2 eggs
2 tablespoons of chopped parsley
1 small onion
2 tablespoons of butter
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground white pepper

Steps and instructions

Cut the stale white rolls into small cubes.
Warm up the milk just until it's lukewarm, then pour it over the bread cubes. Let them soak for about 15 minutes.
In a pan, melt the butter and sauté the finely chopped onion until it is translucent.
In a bowl, beat the eggs then add the sautéed onions, chopped parsley, salt, ground nutmeg, and ground white pepper. Mix until everything is well combined.
Add the soaked bread cubes to the egg mixture and combine them gently. Let this mixture rest for about 10 minutes so the flavors can meld together.
With wet hands, form the mixture into round dumplings. Each should be about the size of a tennis ball. Make sure the dumplings are compact so they do not fall apart while cooking.
Bring a large pot of salted water to a boil. Reduce the heat until the water is simmering.
Carefully place the dumplings into the simmering water. Let them cook for about 15-20 minutes. They are done when they float to the surface.
Using a slotted spoon, remove the dumplings from the water and drain them well before serving.

Tools for making

Cutting board - To cut the rolls into small cubes.
Knife - For cutting the bread rolls and chopping the parsley.
Pan - To sauté the onions.
Bowl - For mixing the ingredients together.
Slotted spoon - To remove the dumplings from the water.
Large pot - To boil the water and cook the dumplings.

Recipe variations

Adding crispy bacon or pancetta to the dumpling mixture for a savory twist.
Using whole wheat rolls instead of white rolls for a healthier option.
Replacing the milk with vegetable broth for a lactose-free or vegan alternative.
Including grated cheese (such as Parmesan or Gruyere) in the dumpling mixture for added flavor.
Adding finely chopped herbs like chives or thyme to enhance the herbal notes.
Experimenting with different spices or seasonings like paprika or garlic powder to customize the flavor profile.
Using gluten-free bread or rolls to make the recipe suitable for gluten-intolerant individuals.
Serving the dumplings with a creamy mushroom sauce or gravy instead of the traditional accompanying dish.
Adding diced cooked vegetables like carrots, peas, or bell peppers to the dumpling mixture for added texture and nutrition.
Replacing the white pepper with black pepper or cayenne pepper for a spicier kick.

Recipe overview

Semmelknödel is a traditional German dish that takes you back to the heart of German cuisine. These dense and hearty bread dumplings originate from Southern Germany, and are perfect for soaking up the rich gravy from your favorite stews or roasts. The recipe is a delightful way to use up stale rolls or bread, making it both economical and environmentally friendly. This recipe will guide you through the steps of making Semmelknödel from scratch, which includes soaking the bread, mixing with flavorful ingredients, and then boiling until they float to the top. The result will be a comforting and satisfying side dish that's especially perfect for chilly days. You can expect an aromatic, savory treat, with the lovely taste of parsley and onion complementing the texture of the bread dumplings. While the process might require some patience, the delicious result will be absolutely worth the effort!

Common questions

Can I use fresh bread instead of stale bread?
No, it is recommended to use stale bread as it absorbs the liquid better and results in a more cohesive dumpling texture.
Can I use a different type of bread?
Traditionally, Semmelknoedel is made with white rolls or bread. However, you can experiment with different types of bread, keeping in mind that they may alter the taste and texture of the final dish.
Can I make the dumplings ahead of time?
Yes, you can prepare the dumplings ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly to prevent them from drying out.
What can I serve Semmelknoedel with?
Semmelknoedel is often served as a side dish with dishes like roasted meats, goulash, or stews. It pairs well with rich gravy or creamy sauces.
Can I freeze the dumplings?
Yes, you can freeze the cooked and cooled dumplings. Place them in an airtight container or freezer bag, and they can be stored for up to 3 months. Thaw them in the refrigerator before reheating.

Serving dishes and utensils

Large pot - For boiling the dumplings.
Slotted spoon - To remove the dumplings from the boiling water.
Bowl - To mix the ingredients for the dumplings.
Pan - For sautéing the onions.
Knife - To cut the stale white rolls into cubes.
Cutting board - To use as a surface for cutting the rolls.
Measuring cup - To measure the milk.
Whisk - To beat the eggs and mix the ingredients.
Serving platter - To place the cooked dumplings for serving.

Origin stories

Semmelknödel, the beloved bread dumplings, hail from the heart of Bavaria, a region in Germany known for its hearty and comforting food. But did you know that this delightful dish was born out of frugality and thriftiness? That's right, they were originally created as a means to use up leftover or stale bread, ensuring that not a crumb went to waste in the hardworking Bavarian households. Today, they are a cherished staple, often served alongside roasts, goulashes, and stews, soaking up all those delectable juices. So, when you're rolling up these dumplings, remember, you're not just making a meal, you're partaking in a piece of Bavarian history. As they say in Germany, Guten Appetit!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.