German Bread Dumplings Semmelknodel
Transform your leftover bread into a Bavarian classic with this authentic German Bread Dumplings (Semmelknödel) recipe! These tender, flavorful dumplings are made from stale bread rolls soaked in warm milk, mixed with sautéed onion, fresh parsley, and a hint of nutmeg for a perfectly balanced taste. Shaped into hearty, rustic balls and simmered to perfection, Semmelknödel are a staple side dish in German cuisine, pairing beautifully with rich gravies, roasted meats, or creamy mushroom sauces. Quick to prepare and irresistibly satisfying, this dish is a delicious way to reduce food waste while embracing old-world flavors. Perfect for hearty dinners or festive gatherings, these versatile dumplings will transport your taste buds straight to the heart of Germany.
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Recipe Information
Ingredients
- 6 pieces stale bread rolls
- 250 ml milk
- 2 large eggs
- 1 medium onion
- 30 g butter
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 3 liters water
Instructions
Cut the stale bread rolls into small 1/2-inch cubes and place them in a large mixing bowl.
Warm the milk gently in a small saucepan or in the microwave, then pour it evenly over the bread cubes. Let them soak for 10 minutes, tossing occasionally, until the bread becomes soft but not completely mushy.
Finely chop the onion. In a skillet, melt the butter over medium heat and sauté the onion until soft and translucent. Remove from the heat and let it cool slightly.
In a separate bowl, whisk the eggs and mix in the parsley, salt, nutmeg, and black pepper.
Add the sautéed onions and the egg mixture to the soaked bread cubes. Using clean hands, gently mix everything together until a dough forms. If the mixture feels too wet, add 1 to 2 tablespoons of flour to help bind it.
Shape the dough into 8 evenly sized balls, about the size of a medium apple. Set them aside on a plate.
Bring a large pot of salted water (about 3 liters) to a gentle boil, then reduce the heat to a simmer.
Carefully place the dumplings into the simmering water. Let them cook for 15 to 20 minutes, or until they float to the surface and are firm to the touch.
Using a slotted spoon, remove the dumplings from the water and drain them on a clean dish towel.
Serve the Semmelknödel warm as a side dish to your preferred main course.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 32.4 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 743 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
