German Bread Dumplings (Semmelknodel )

Connie K's Note:

Posted in response to a request. I have not tried this, times are approximate.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1/2 lb day-old white bread, cut into 10 slices
• 1 cup milk, warmed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 3 tablespoons finely chopped parsley

Directions:

1. Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
2. Heat oil in a medium skillet; Add onion; sauté until golden brown.
3. Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
4. Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
5. Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
6. Dumplings are done when they float.
7. Carefully remove dumplings with a slotted spoon; drain well.
8. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

Reviews

[mausi]

Thanks for posting this! I am from Bavaria and Semmelknoedel are my favorite kind of Knoedel! My mom made them exactly like this with one exeption, she never used nutmeg.

[lether]

This is my family`s favorite,Semmelknoedel with Sauerkraut and Goulash.I think German Semmelknoedel version is with smoke ham chop into small pieces, fried them and add to the mixture.

[FoodieWife]

This is very close to my Bavarian mom's recipe. The only thing that I've never seen in the knoedel's I ate (I lived in Bavaria) was onion and nutmeg. I'll have to post my version so that readers can compare and try two different versions. It's awesome with Austrian Goulash!