Semmelknödel (Bavarian Bread Dumplings)
In short: Soft, round dumplings made from stale bread rolls, milk, eggs, parsley and onion, simmered gently and served with roasts and gravy. It takes about 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Semmelknödel are the bread dumplings of Bavaria and Austria, made to use up stale rolls. Cubed bread soaks up warm milk, onion and parsley, then eggs bind it into balls that simmer gently in salted water. They soak up gravy next to roast pork, goulash or mushrooms in cream sauce. Leftovers are sliced and fried in butter the next day.
Instructions
- Cook the onion in the butter for 5 minutes until soft. Tip it over the bread cubes in a large bowl and add the parsley.
- Pour the warm milk over the bread and stir gently. Let it stand for 15 minutes.
- Beat the eggs with the salt, pepper and nutmeg. Pour over the bread and mix with your hands until the mixture holds together when squeezed. Rest for 15 minutes more.
- If the mixture is sticky, work in the flour. If it feels dry, add a splash of milk.
- With wet hands, shape 8 dumplings about the size of a small orange, pressing firmly. Cook one first as a test: it should hold its shape.
- Bring a large pot of water with 1 tablespoon of salt to a boil, then lower it to a bare simmer. Add the dumplings, set the lid ajar and cook for 20 minutes, until they rise and feel firm.
- Lift out with a slotted spoon, drain well and serve with roast meat and gravy.
Tips
- Use properly stale bread. Fresh bread turns gluey, so if your rolls are soft, dry the cubes in a 100°C (210°F) oven for 20 minutes.
- For variation, mix in 100 g (3.5 oz) of sautéed mushrooms or a spoon of chopped chives. Slice leftovers thickly and fry them in butter.
Questions and answers
Can I make bread dumplings ahead?
Yes. Shape and cook them, then cool. They keep 3 days in the fridge and can be reheated in simmering water, or sliced and pan-fried.
Why do my dumplings fall apart?
The mixture was too wet or the water boiled hard. Use drier bread, add a spoon of flour if needed and keep the water at a bare simmer.
Can I freeze Semmelknödel?
Yes. Freeze cooked dumplings for up to 2 months, thaw overnight and reheat in simmering water for 10 minutes.
How long does it take to make Semmelknödel (Bavarian Bread Dumplings)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Semmelknödel (Bavarian Bread Dumplings)?
About 345 kcal per serving, with 16 g of protein, 46 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 46 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
