Germany | Noodles & Dumplings

Semmelknödel

Semmelknödel

(German bread dumplings)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Stale rolls or bread, good quality cubed 10-12 rolls, or about 1 lb total
Milk warm 3/4 to 1 1/4 cups
Eggs beaten 2-3 each
Parsley, fresh minced 2 Tbsp
Salt & pepper to season

METHOD

Basic Steps:  Mix → Rest → Form → Simmer
  1. Place bread in large bowl and pour over the warm milk, using more or less depending on how dry the bread is. Using your hands, mix well with the bread. Cover and let set for 30 minutes.
  2. Mash the bread well to form a thick dough. Add the eggs one at a time and knead together. Add the parsley and salt and pepper and knead till smooth. If dough seems too loose or sticky, add 1-2 Tbsp flour to firm it up.
  3. Drop balls into slowly simmering, salted water and let cook about 20 minutes. Remove with a slotted spoon and serve.

VARIATIONS

  • Sauté 1/2 minced onion in 2 Tbsp butter and mix in with the dough.
  • Other possible additions: minced thyme, sage or marjoram, or a pinch of nutmeg.
  • Leftover dumplings can be sliced into rounds and brown in a little butter.
  • Schinkenknödel: Mix in 1/3 lb chopped ham with the dough.

NOTES

  • These dumplings, also known as Semmelklöße, come from Bavaria. Semmel is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce.
  • Do not use American-style sandwich bread for this recipe as it is too soft and collapses too completely. Use a good quality roll or bread that has some chew.
  • The bread mixture should form a dough that can be molded into balls. How much milk and how many eggs to add is heavily dependent on the moisture content of the bread. Too much liquid, and the dough will be too wet to form balls. Use your best judgment.