Germany Semmelknödel (Bavarian Bread Dumplings)
Knödel, or dumplings, are a quintessential German dish that come in a variety of forms and are cherished for their hearty, comforting nature. These round dumplings are made from ingredients such as bread, potatoes, or semolina, depending on the region and recipe. Common variations include semmelknödel (bread dumplings) and kartoffelknödel (potato dumplings). The ingredients are mixed with eggs, flour, and seasonings, shaped into balls, and boiled until tender. Knödel are generally boiled and served with butter, sauce, or both. They are typically served as a side dish accompanying rich meat dishes including roasted pork, goulash, or schnitzel, as they absorb the flavorful sauces and gravies beautifully. In some cases, sweet versions of knödel are filled with fruit, such as plums or apricots, and served as a dessert. This versatile dish reflects Germany's love for rustic, satisfying foods that are deeply rooted in regional and family traditions.
Recipe Servings: 5
+ 30 minutes resting
Ingredients
- 1 lb (½ loaf) stale white bread, cut into cubes
- 1 cup (237 ml) milk, hot
- 2 large eggs
- Salt, to taste
- Ground black pepper, to taste
- 2 ;Tbsp (28 g) butter
- 1 onion, chopped
- 2 Tbsp (7.6 g) chopped fresh parsley
Directions
Place bread cubes in a large bowl.
Whisk together hot milk, eggs, salt, and black pepper in a bowl.
Pour milk mixture over bread cubes and let rest for 20–30 minutes or until softened.
Place butter in a large skillet set over medium heat.
Add onion and parsley to the hot butter and sauté until the onion begins to brown.
Pour onion mixture over bread cubes and mix together using your hands, breaking up the bread cubes until thoroughly combined.
Form mixture into golf ball-size balls, pressing them together in your palm until compact and tight.
Bring a large pot of salted water to a boil, reduce heat, and simmer just on the verge of boiling.
Drop balls into the water and simmer for 15–20 minutes, working in batches if necessary to avoid overcrowding. Do not let the water boil.
Remove dumplings from the water and serve them hot.
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