German Bread and Cheese Dumplings Käse-Semmelknödel Recipe
These dumplings made from stale bread and cheese are a more indulgent cousin of classic German bread dumplings. In Bavaria they’re often served as a hearty side to roast gravies or as a main dish with a salad. They taste like a cross between a bread casserole and dumplings – soft inside, lightly cheesy and very filling.
A clever way to use up stale bread and leftover cheese, turning them into a Bavarian-style, comforting dumpling that’s both budget-friendly and impressive enough for guests.
Chef's tips
Use bread that is at least a day or two old – fresh rolls make the mixture too mushy. The dough should be soft but hold its shape; always test-cook one dumpling first and adjust with a bit more flour or milk if needed.
How to serve
Serve as a side to roast pork, beef goulash or mushroom ragout, or as a main with a green salad and a spoonful of sour cream or herb yogurt on the side.
Ingredients
- wheat roll - 250 g
- milk - 250 ml
- yellow cheese grated - 120 g
- egg - 2 piece
- onion - 1 piece
- butter - 25 g
- parsley chopped - 2 tablespoons
- wheat flour - 20 g
- salt - 6 g
- black pepper ground - 1 g
Preparation
- Cut the rolls into small cubes and transfer to a large bowl.
- Heat the milk until hot but not boiling. Pour it over the cubed rolls, mix and set aside for 10–15 minutes until the bread absorbs the liquid and softens.
- Peel the onion and dice finely. Melt the butter in a pan and fry the onion for 3–5 minutes over medium heat until soft and slightly translucent, without browning. Set aside to cool slightly.
- Add the sautéed onion, grated cheese, chopped parsley, eggs, flour, salt and pepper to the soaked rolls.
- Mix thoroughly with your hand or a spoon, gently kneading until you get a thick, sticky mixture. If it’s too loose and doesn’t hold its shape, add a bit more flour.
- Cover the bowl and set aside for 10 minutes so the mixture can firm up slightly.
- Bring salted water to a boil in a large pot. Reduce the heat so the water only gently simmers.
- With wet hands, form balls the size of a small mandarin from the mixture, pressing them lightly so they are compact.
- Gently lower the dumplings into the water and cook for 12–15 minutes. After a few minutes, gently shake the pot so they don’t stick to the bottom.
- Remove the cooked dumplings with a slotted spoon onto a plate. Serve immediately as a side to sauce or with a simple salad.
Storage
Store leftover dumplings in an airtight container in the fridge for up to 2 days. Reheat gently in simmering water, steam, or pan-fry them in a little butter until heated through and lightly browned.
