Semmelknoedel (Bread Dumplings) Recipe
Traditional German bread dumplings made with stale bread rolls.Prepared with milk, eggs, onions, butter, and fresh parsley.A wonderful way to use leftover bread and reduce food waste.Gently simmered until tender and cooked through.Delicious with mushroom gravy, roast pork, beef goulash, or creamy sauces.Easy to customize with herbs and vegetarian-friendly ingredients.
Ingredients
- 6 stale white bread rolls (approximately 300 g), cut into small cubes
- 1 cup (240 ml) warm milk
- 2 large eggs
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- A pinch of freshly grated nutmeg (optional)
- 2–4 tablespoons breadcrumbs, if needed to adjust the mixture
- Water, for simmering
Instructions
Prepare the bread
- Cut the stale bread rolls into small, evenly sized cubes and place them in a large mixing bowl. If your bread is fresh, cut it into cubes and leave it uncovered for a few hours to dry slightly, or dry it briefly in a low-temperature oven. Slightly dry bread absorbs the milk without immediately turning mushy.
Warm the milk
- Heat the milk in a small saucepan until warm but not boiling. Pour it evenly over the bread cubes and gently toss. Let the bread soak for approximately 10–15 minutes, allowing the cubes to soften.
Sauté the onions
- Melt the butter in a skillet over medium-low heat. Add the finely chopped onion and cook for 4–5 minutes until soft and translucent. Avoid browning the onions too much. Stir in the chopped parsley and remove the pan from the heat.
Combine the ingredients
- Add the sautéed onion mixture to the soaked bread. Beat the eggs separately, then add them to the bowl along with the salt, black pepper, and optional nutmeg. Mix gently using clean hands or a wooden spoon until the ingredients are evenly distributed.
Check the consistency
- Allow the mixture to rest for another 5 minutes. It should hold together when pressed without being overly wet or sticky. If it is too loose, add breadcrumbs one tablespoon at a time. If it feels too dry, add a small splash of milk.
Shape the dumplings
- Wet your hands slightly to prevent sticking. Take a portion of the mixture and gently shape it into a ball approximately 6–7 cm in diameter. Repeat with the remaining mixture to make about eight medium-sized dumplings.
Drain and serve
- Remove the cooked dumplings with a slotted spoon and allow excess water to drain. Arrange them on a serving plate, sprinkle with additional parsley if desired, and serve immediately with your favorite German gravy or sauce.
Notes
-
Use stale bread: Slightly dry bread gives the dumplings structure and helps prevent them from becoming mushy.
-
Cut evenly: Uniform bread cubes soak more consistently.
-
Warm the milk: Warm milk softens the bread effectively without making the mixture excessively wet.
-
Avoid overmixing: Mix until combined to maintain a pleasant, tender texture.
-
Adjust the mixture carefully: Add breadcrumbs gradually if the mixture feels too loose.
-
Shape with damp hands: Slightly wet hands make forming the dumplings easier.
-
Maintain gentle heat: Simmer rather than boil vigorously to help the dumplings retain their shape.
-
Serve immediately: Semmelknödel tastes especially good when warm and freshly cooked.