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.
Servings: 8
Calories: 283kcal
Equipment
- mixing bowl
- French knife
- measuring spoons
- measuring cups
- Slotted spoon
- Dutch Oven
Ingredients
- 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
Instructions
- 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.
Nutrition
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
