👩🍳 Instructions
1. Prepare the bread:
Cut the rolls into small cubes (approx. 1 cm) and place them in a large bowl. For more flavor and better texture, lightly toast the bread cubes in the oven beforehand — this enhances their aroma and helps them absorb the milk better.
2. Warm the milk:
Heat the milk in a small saucepan, but do not let it boil. Pour it over the bread cubes and let them soak for a few minutes, stirring occasionally, until the milk is fully absorbed.
3. Make the onion-parsley mix:
Finely chop the onion and sauté it in butter until translucent. Add the parsley and briefly sauté together. Then add this mixture to the soaked bread.
4. Add eggs and spices:
Whisk the eggs, season with salt, pepper, and nutmeg, and mix into the bowl. Combine everything well until a uniform, moldable dough forms. If the mixture is too wet, add some breadcrumbs.
5. Shape the dumplings:
With damp hands, shape the dough into even-sized balls (about the size of a fist). Make sure they’re firm enough — too loose and they may fall apart during cooking.
6. Cook the dumplings:
Bring a large pot of salted water to a simmer (not a rolling boil). Carefully add the dumplings and let them gently simmer for 15–20 minutes. They’re usually done when they float to the surface.
🍽️ Serving Suggestions
Semmelknödel go perfectly with rich, saucy dishes such as:
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Pork roast with dark beer gravy
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Beef roulades with red cabbage
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Venison or deer roast with lingonberries
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Creamy mushroom ragout – for a vegetarian option
Leftovers? Slice them up the next day and fry in butter until golden brown — a classic leftover dish!
💡 Tips & Variations
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Bacon Dumplings (Speckknödel): Sauté diced bacon with the onions and mix it into the dough.
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Cheese Dumplings (Käseknödel): Press small cubes of cheese (e.g. mountain cheese) into the center of each dumpling — they’ll melt beautifully.
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Serviette Dumpling (Serviettenknödel): Instead of shaping individual dumplings, form a log, wrap it in a clean kitchen towel, and simmer. Slice into rounds before serving.
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