Easiest Way to Prepare Delicious Semmelknödel (German Bread Dumplings)

Semmelknödel (German Bread Dumplings). Beautiful Königssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations. The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg. Bring a large pot of lightly salted water to a boil.

While they are popular in both Austria and Germany, their name derives from the Bavarian word Semmeln which means bread rolls (Brötchen in the rest of Germany). The word knödel signifies something kneaded. A delicious version of them can be made with soft Bavarian pretzels - here is a. You can cook Semmelknödel (German Bread Dumplings) using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Semmelknödel (German Bread Dumplings)

1. It's 1/2 of baguette or 2-3 Kaiser rolls (about 150 g total).
2. It's 1 of egg.
3. It's 1/4 of onion, finely minced.
4. Prepare 160 ml of milk (2/3 cup).
5. Prepare 3 Tbsp of flour, or more if needed.
6. Prepare 1/4 tsp of nutmeg.
7. You need to taste of salt & pepper.
8. It's 1/4 cup of parsley, finely chopped.

Bread dumplings are a traditional Bavarian side dish, made from bread, milk, onion, eggs, and herbs. When cooked, the dumplings are airy, have a tender texture, and go with anything saucy, like a roast, goulash, Jagerschnitzel, but they also taste delicious served with mushroom sauce for a vegetarian option. If you like stuffing, you will love this traditional German recipe! Semmelknoedel Recipe (German Bread Dumplings) This German Semmelknoedel recipe was originally developed as a way to efficiently use slightly stale bread and rolls (Semmel) for additional meals, but they are so popular now that many German cooks deliberately set new rolls aside to dry out for use in these delicious bread dumplings.

Semmelknödel (German Bread Dumplings) step by step

1. Prep your ingredients! The bread should be a day or two old, as you want something tough with almost no moisture. We can optionally dry it out in the oven (see step 3).
2. Cut up the bread into small cubes. If it's still moist, let's dry it out in the oven..
3. Preheat oven to 325°F/160°C. Layout the bread pieces on a baking tray or sheet and bake for 8-10 minutes or until slightly dry..
4. Meanwhile, sauté the onion in a little butter or oil until soft and translucent. Remove the onions and warm up 160 ml (2/3 cup) milk in the same pan..
5. Add the dried out bread, sautéed onions, 1 egg, 1/4 cup chopped parsley, 1/4 tsp nutmeg, 3 Tbsp flour and some salt and pepper to a mixing bowl..
6. Pour in the warm milk and mix well with your hands. If it seems a bit dry, add another tablespoon or two milk..
7. Let the mixture soak for 15 minutes. Test to see if the mixture holds together when forming a ball. If not, mix in a tablespoon or two of flour until it does..
8. Wet your hands with cold water (it keeps the mix from sticking to them!), and form about 6 large bread balls..
9. Bring a large pot of water to a boil, add some salt, and carefully add the semmelknödel to the pot. Make sure the boil isn't too vigorous or they might fall apart..
10. Cook for about 15 minutes until firmed up. Remove finished semmelknödel from water and let drain over paper towel..
11. Serve into bowls and pour over some gravy, creamy mushroom sauce, or other thick sauce..

Semmelknödel are dumplings prepared with dried pieces of stale bread. Authentic Semmelknödel are made with Semmel or so-called Kaisersemmel , which are bread rolls from Austria and Bavaria. However, Semmelknödel can be prepare with any other white bread roll too, as long as the bread is dried stale. These traditional Bavarian bread dumplings, or Semmelknödel, are great when you've got delicious gravy to soak up. They taste especially great served with Sauerbraten!