Semmelknödel (German Bread Dumplings) Recipe
Semmelknödel are traditional German bread dumplings made from day-old bread rolls soaked in warm milk, combined with onions, parsley, eggs, and seasonings. This recipe yields soft, flavorful dumplings that can be boiled and optionally pan-fried for a crispy finish, making them a perfect side dish for hearty meals such as roasts or stews.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 dumplings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
Basic Ingredients
- 6 bread rolls, soft pretzels, or bread (at least 1 day old, 14 oz or 400g)
- 1 cup milk (240ml)
- 2 tablespoons butter
- 1 large onion
- 3 tablespoons chopped parsley
- 3 large eggs (beaten)
- 1/4 teaspoon nutmeg
- 1 tablespoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2–4 tablespoons fine breadcrumbs
Optional
- 1/4 cup crumbled cooked bacon
Instructions
- Prepare the bread: Cut your bread rolls into 1/2 – 3/4 inch (1-2 cm) pieces without removing the crust. Place them in a large bowl or pot.
- Soak the bread: Heat the milk until very warm but not boiling, then pour it over the bread pieces. Press gently with the back of a spoon and let soak for 10-15 minutes or until softened. Older and drier bread may require longer soaking.
- Cook the onions: Dice the onions. Heat butter in a medium pan until hot and bubbling. Add the diced onions and cook for about 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- Combine ingredients: Add the cooked onions to the soaked bread mixture. Then add chopped parsley, beaten eggs, crumbled cooked bacon (if using), nutmeg, salt, black pepper, and 2 tablespoons of fine breadcrumbs.
- Mix dough: Knead the mixture thoroughly with your hands until all ingredients are well combined and the dough feels slightly sticky. Adjust consistency by adding more breadcrumbs if too wet, or more milk if too dry.
- Shape dumplings: Form 12 round balls about the size of a tennis ball. If the dough is sticky, wet your hands with water before shaping. Press each ball firmly to ensure it is compact.
- Cook dumplings: Bring a large pot of salted water to a simmer and reduce heat to the lowest setting to maintain a gentle simmer. Add four dumplings at a time to the water. Avoid rapid boiling to prevent them from falling apart. Cook for 20 minutes. Remove dumplings with a slotted spoon and repeat with remaining dumplings. Optionally, test cook one dumpling first to check for sturdiness.
- Optional frying: Serve the Semmelknödel as is, or slice them thickly and pan-fry in butter over medium heat until crispy and golden brown. Sprinkle with salt before serving for extra flavor.
- Enjoy: Serve warm as a delicious side dish to complement meats, gravies, or rich sauces.
Notes
- Using day-old or older bread is essential to achieve the right texture and absorption of milk.
- Adjust the amount of breadcrumbs and milk depending on the dryness of the bread.
- Cook dumplings at a gentle simmer, not a full boil, to prevent them from falling apart.
- Pan-frying the cooked dumplings adds a lovely crispy texture and extra flavor.
- Omitting bacon makes this dish suitable for vegetarians.
- Nutmeg gives a traditional aromatic flavor but can be omitted if preferred.
Keywords: Semmelknödel, German bread dumplings, bread dumplings recipe, traditional German side dish, boiled dumplings, pan-fried dumplings, bread rolls recipe
