German Bread Dumplings (Semmelknödel)
German Bread Dumplings (Semmelknödel)
Semmelknödel are a German bread dumpling that is served with just about any type of meat. The dumplings are traditionally made with a crusty bread rolls called Brötchen; but any type of crusty white bread will work. The cubed bread is mixed with milk, eggs, sautéed onion, parsley, and nutmeg. Mix bacon into the dumpling dough, creating Speckknödel. The dumplings are steeped in a pot of water until they expand to double the size. Whether baconed or baconless, the dumpling are always served with a ladle of gravy over the top.
Ingredients
- 12 oz crusty white bread rolls cut into cubes
- 1 cup milk
- 2 tbsp butter
- 3/4 cup yellow onion finely chopped
- 2 large eggs beaten
- 1/4 cup parsley finely chopped
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground nutmeg
- beef gravy for serving
Instructions
- Melt the butter in a small skillet over medium heat. Sauté the onions for 10 minutes. Let cool.
- Whisk together the eggs, milk, parsley, and seasonings.
- Mix in the bread cubes by hand.
- Roll into golf ball-sized balls.
- Bring a large pot of water to a boil. Turn the heat to low. Add in the dumplings one at a time.
- Let the dumplings steep for 20 minutes. Lift each dumpling out with a slotted spoon.
- Serve the dumplings with beef gravy.
