German Bread Dumplings (Semmelknodel )

READY IN: 35mins
lether
Recipe by Connie K

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

Top Review by 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.

Ingredients Nutrition

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.

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