Semmelknödel (bread dumplings) are a delicious side dish from German cuisine, ideal with dishes like goulash, roast pork, or braised mushrooms. They are made from stale bread rolls, onions, parsley, butter, milk, eggs, and spices.
First, the rolls are cut into small cubes or slices and mixed with sautéed onions and parsley. Heated milk is poured over the bread mixture and left to soak for 10 minutes. After adding eggs and spices, a dough is formed. If the mixture is too moist, breadcrumbs can be added to bind it.
With wet hands, dumplings are shaped and gently simmered in water or broth for about 20 minutes, until they float to the surface. The result is a soft and aromatic side dish that pairs perfectly with hearty meals.
🥣 Ingredients (makes about 6–8 dumplings)
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6 stale bread rolls (or 300–350 g white bread)
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250 ml milk
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2 eggs (size M)
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1 small onion
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1 tbsp butter
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2 tbsp fresh parsley, finely chopped
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Salt and freshly ground pepper
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Nutmeg, freshly grated (to taste)
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Some breadcrumbs, if the mixture is too wet
👩🍳 Instructions
see continuation on next page
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