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    You are in: Home / Recipes / Bavarian Semmel Knoedel (Bread Dumplings) Recipe
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    Bavarian Semmel Knoedel (Bread Dumplings)

    Bavarian Semmel Knoedel (Bread Dumplings). Photo by FoodieWife

    1/1 Photo of Bavarian Semmel Knoedel (Bread Dumplings)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    FoodieWife's Note:

    This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html

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    My Private Note

    Ingredients:

    Yield:

    dumplings

    Units: US | Metric

    • 8 hard French rolls (one loaf French bread)
    • 2 eggs, whisked
    • 1 cup whole milk, scalded
    • 1 teaspoon kosher salt
    • 1 large handful fresh parsley, chopped

    Directions:

    1. 1
      Slice the bread into 1/4 inch thickness.
    2. 2
      In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
    3. 3
      Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes.
    4. 4
      When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk.
    5. 5
      With wet hands, form into six balls.
    6. 6
      Chill for 15-30 minutes (or overnight).
    7. 7
      In a pot of salted boiling water, cook for 15-20 minutes.
    8. 8
      This makes a perfect side dish with a stew that has a rich gravy.
    9. 9
      For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!

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    Ratings & Reviews:

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    Nutritional Facts for Bavarian Semmel Knoedel (Bread Dumplings)

    Serving Size: 1 (654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 189.2
     
    Calories from Fat 46
    24%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 74.5 mg
    24%
    Sodium 638.8 mg
    26%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.4 g
    9%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    fresh parsley

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