Semmelknödel

Name: Semmelknödel
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: German
Ingredients: 8 White Bread Rolls, day-old; cubed; Semmeln/Brötchen; about 400 g total; 300ml Whole Milk, warmed; 3 Eggs; 1 medium Onion, finely chopped; 30g Butter; 2 tbsp Parsley, fresh; finely chopped; 1 tsp Fine Salt, plus more for cooking water; 1/4 tsp Ground Nutmeg; 1/4 tsp Pepper (Black); 3 tbsp Breadcrumbs, as needed to adjust consistency; Some Water, salted; plenty

Semmelknödel are tender, pillowy German bread dumplings made from soaked rolls, sautéed onion, fresh parsley and warming spices. Lightly seasoned and gently poached, they soak up gravies and sauces and make a comforting side to roasts, stews or mushroom ragouts.

Semmelknödel are tender, pillowy German bread dumplings made from soaked rolls, sautéed onion, fresh parsley and warming spices. L... Show more

Traditional German Recipe

Health Grade

D+ · Occasional

Rating

4.2

Time

1 hr

Price

0,78 €

Calories

506 kcal

vegetarian

low calorie

easy

low sugar

Method

Cut the bread

Cut the day-old White Bread Rolls into roughly 1 cm cubes if they aren't already. Finely chop the Onion and the Parsley so everything is ready before you start mixing.

Cook the onion

Melt the Butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent, stirring often so it doesn't brown. Transfer it to a plate or bowl and let it cool slightly while you warm the Whole Milk until just hot, not boiling.

Soak the bread

Put the bread cubes in a large bowl and pour the warm milk over them. Let them soak for 10 minutes, stirring once halfway through so the pieces soften evenly. Add the three Eggs, the cooled onion, parsley, Fine Salt, Ground Nutmeg, and Pepper (Black), then mix gently until the mixture holds together. If it still feels too loose, work in the Breadcrumbs 1 tablespoon at a time.

Shape dumplings

With lightly moistened hands, shape the mixture into 8 even dumplings. As you work, bring plenty of Water to a bare simmer in a wide pot and salt it well.

Simmer gently

Slip the dumplings into the water, keep it at a gentle simmer, not a rolling boil, and cook for 15 minutes until they float and feel set when you nudge them.