Semmelknödel German Bread Dumplings
Learn to make the best authentic Semmelknödel recipe. Our easy German Bread Dumplings taste great in soup or a side dish to roast meat.
- 11 oz White crusty bread or rolls left out to dry and diced into small cubes
- 1 cup Milk
- 1 tbsp Butter
- 3/4 cup Yellow Onion finely diced
- 2 Large eggs beaten
- 3 tbsp Fresh parsley chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Ground nutmeg
Slice the dried bread into tiny cubes and place them in a large mixing bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes.
Heat butter in a skillet and cook the onions until transparent, 3-4 minutes. Add the cooked onions to the bread mixture along with the eggs, parsley, salt, pepper and nutmeg.
Knead the wet bread mixture together with your hands until thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs, not flour.
Wet your hands to prevent the dough from sticking and form knödel approximately the size of a tennis ball. Press the knödel between the palms of your hands to make sure they're nice and compact.
Bring a large pot of lightly salted water to a light simmer. Carefully drop the Semmelknödel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your German Bread Dumplings losing shape or falling apart. Carefully lift them out with a slotted spoon.
Calories: 283kcal | Carbohydrates: 46.8g | Protein: 9.4g | Fat: 6g | Saturated Fat: 1.7g | Cholesterol: 47mg | Sodium: 758mg | Potassium: 58mg | Fiber: 1.7g | Sugar: 10.2g | Calcium: 758mg | Iron: 3mg