German Bread Dumplings Semmelknödel Recipe
Semmelknödel are large, soft dumplings made from stale bread rolls, often served in Germany with roast gravies and stews. They’re a clever way to use up day-old rolls, similar to Polish bread dumplings or steamed buns. They have a delicate flavor and soak up sauce beautifully.
Semmelknödel are a quintessential German comfort side, turning simple stale bread into something soft, satisfying, and perfect for soaking up rich sauces.
Chef's tips
The texture of the bread is key: it should be dry enough to absorb the milk but not rock-hard. Adjust the amount of breadcrumbs gradually so the mixture holds together without becoming dense.
How to serve
Serve two or three dumplings per person alongside roast meats, braised dishes, or creamy mushroom ragouts. Garnish with extra parsley for a fresh touch.
Ingredients
- wheat bread roll stale, cut into cubes - 6 piece
- milk hot - 300 ml
- eggs - 3 piece
- onion finely chopped - 1 piece
- butter for sautéing the onion - 30 g
- parsley fresh, finely chopped leaves - 3 tablespoon
- salt for the mixture, plus for the water - 1 teaspoon
- black pepper - 0.5 teaspoon
- breadcrumbs optional, to thicken the mixture - 2 tablespoon
Preparation
- Cut the rolls into small cubes and place them in a large bowl. If they are very fresh, you can lightly dry them in the oven first.
- Heat the milk until hot but not boiling. Pour it over the bread cubes, gently mix, and set aside for 10–15 minutes until the bread absorbs the milk and softens.
- In a pan, melt the butter, add the chopped onion, and fry for 3–5 minutes over medium heat until softened and slightly translucent, without browning. Set aside to cool.
- Add the sautéed onion, eggs, chopped parsley, salt, and pepper to the soaked bread. Mix thoroughly by hand or with a spoon until you have a sticky mass.
- If the mixture is very loose and doesn’t hold its shape, add 1–2 tablespoons of breadcrumbs and mix again. Leave for 5 minutes so the breadcrumbs can absorb excess moisture.
- With wet hands, form balls from the mixture, about the size of a large mandarin. They should be compact but not hard.
- Bring salted water to a boil in a large pot. Reduce the heat so the water only gently simmers.
- Add the dumplings to the water in batches, gently stirring with a spoon so they don’t stick to the bottom. Cook for 15–20 minutes, until they float to the surface and puff up slightly.
- Remove the dumplings with a slotted spoon and serve immediately, or keep them warm in a low oven (about 80–100°C) until serving.
Storage
Leftover dumplings can be cooled, stored in the fridge for up to 2 days, and then sliced and pan-fried in butter until golden – delicious as a quick side dish.
