Germany Semmelknödel (Bread Dumplings)
Many different types of wheat-based dumplings exist in Germany. They are generally boiled and served with butter, sauce, or both. Semmelknödel is of Bavarian origin and a popular accompaniment to roast pork or game, or any meal with gravy that needs to be sopped up.
Recipe Servings: 4–6
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ lb (115 g) dry breadcrumbs
- ½ cup (120 ml) milk
- 3 eggs
- Minced parsley, to taste
- Minced lovage leaf, to taste
- Salt, to taste
Directions
- Place breadcrumbs in a heatproof dish.
- Warm milk, pour over breadcrumbs, and let soak until fully absorbed, about 20 minutes.
- Bring a large pot of water to a boil.
- Add eggs, parsley, lovage leaf, and salt to breadcrumbs and mix by hand until thoroughly combined.
- Roll mixture into 2½–3-inch (6–7.5 cm) balls, and gently add dumplings, a few at a time, to boiling water.
- Remove dumplings using a slotted spoon once they are floating and drain thoroughly before serving hot with any meat dish that has a sauce.
Notes
- Lovage leaf can be omitted and a generous pinch of ground nutmeg substituted.
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