Traditional German Semmelknödel: A Step-by-Step Recipe

Ingredients

10 stale bread rolls
1.5 cups of milk
2 tablespoons of butter
1 small onion, finely chopped
2 eggs
1/4 cup of chopped fresh parsley
Salt and pepper to taste
Water for boiling

Steps and instructions

Cut the bread rolls into small cubes and place them in a large bowl.
Heat the milk until it is warm, but not boiling. Pour the warm milk over the bread cubes and let them soak for about 15 minutes.
In a small frying pan, melt the butter. Add the chopped onion to the pan and sauté until the onions are translucent and soft. Let it cool down.
Beat the eggs in a separate bowl. Add the sautéed onions, chopped parsley, salt, and pepper to the eggs and mix until well combined.
Pour the egg mixture over the soaked bread cubes and mix well. If the mixture is too dry, add a little more warm milk.
Form the mixture into round dumplings, each about the size of a tennis ball. Be sure to press the mixture together firmly so the dumplings do not fall apart during cooking.
Bring a large pot of lightly salted water to a gentle simmer. Carefully add the dumplings to the simmering water. Let them cook for about 20 minutes, until they float to the surface.
Using a slotted spoon, remove the dumplings from the water and let them drain.
Serve the Semmelknödel hot with your favorite gravy or stew.

Tools for making

Large bowl - For soaking the bread cubes
Frying pan - To sauté the onions
Small bowl - For beating the eggs and mixing the ingredients
Slotted spoon - To remove the dumplings from the water
Knife - To cut the bread rolls into cubes
Pot - For boiling the dumplings
Spatula - For mixing the ingredients

Recipe variations

Use different types of bread, such as whole wheat, rye, or sourdough, for a unique flavor.
Add cooked and crumbled bacon or sausage to the dumpling mixture for a meaty twist.
Include grated cheese, such as cheddar or Gruyere, to add richness and depth of flavor.
Experiment with herbs and spices like thyme, rosemary, or nutmeg to enhance the taste.
For a vegetarian or vegan version, replace the eggs with a flaxseed or chia seed mixture as a binding agent.
Make gluten-free Semmelknödel by using gluten-free bread or gluten-free breadcrumbs.
Add roasted garlic or minced garlic for a savory garlic flavor.
Incorporate finely chopped vegetables like carrots or bell peppers for added texture and nutrition.
For a crispy exterior, pan-fry the dumplings in butter after boiling them.

Recipe overview

Semmelknödel are a traditional German and Austrian delicacy, loved for their hearty flavor and comforting texture. These delicious bread dumplings are an excellent accompaniment to rich stews, gravies, or roasts of any kind. Made primarily from stale bread rolls soaked in warm milk and bound together with eggs, Semmelknödel incorporates simple ingredients into a fulfilling and savory dish. In this recipe, we'll guide you through the steps of creating these delightful dumplings, providing you with a taste of Central European comfort food that your whole family will enjoy. Expect to immerse yourself in the process of preparation, from soaking and mixing to forming the dumplings and simmering them to perfection. Happy cooking!

Common questions

How do I make Semmelknödel with fresh bread? To make Semmelknödel with fresh bread, you can substitute the stale bread rolls with an equal amount of fresh white bread. Cut the fresh bread into small cubes and follow the recipe as usual.
Can I use a different type of bread? While traditional Semmelknödel are made with white bread rolls, you can experiment with other types of bread like whole wheat or rye bread for a different flavor. Just make sure the bread is slightly stale or dry before using it.
Can I make Semmelknödel in advance? Yes, you can prepare the Semmelknödel mixture in advance and refrigerate it for up to 24 hours before cooking. Shape the dumplings just before cooking to ensure they hold their shape.
What can I serve with Semmelknödel? Semmelknödel is often served with hearty dishes like roasts, stews, or goulash. It is also delicious served with mushroom sauce or as a side dish for sausages.
Can I freeze Semmelknödel? Yes, you can freeze cooked Semmelknödel. After cooking and cooling them, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw them in the refrigerator overnight before reheating.

Serving dishes and utensils

Large mixing bowl - Used to mix the bread cubes and other ingredients together.
Small frying pan - Used to sauté the onions before adding them to the bread mixture.
Slotted spoon - Used to remove the cooked dumplings from the water.
Large pot - Used to boil the dumplings in water.

Origin stories

Semmelknödel, these delightful bread dumplings, are a culinary treasure from the heart of Bavaria, Germany. The humble bread roll, known as "Semmel" in the local dialect, has been transformed into a gastronomic gem through a simple combination of ingredients and techniques. The practice of using stale bread rolls was born out of economic necessity and resourcefulness - nothing should be wasted, not even stale bread. This culinary tradition can be traced back to the Middle Ages, when food had to be used sparingly. The Semmelknödel was thus a clever solution; a way to turn something as simple and common as a stale bread roll into a delicious and filling meal. Today, these dumplings are served as an accompaniment to hearty meat dishes, soaked in rich gravy, and enjoyed not just in Bavaria but across the world.

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.