Semmelknödel (German Bread Dumplings)
User Reviews
5
Semmelknödel (German Bread Dumplings)
Description
This recipe for Semmelknödel starts with crusty white bread that has dried out to achieve the right texture. The bread cubes are soaked in hot milk until softened, creating a moist base for the dumpling mixture. Finely diced onions are cooked in butter until translucent and combined with eggs, fresh parsley, seasoning including salt, pepper, and nutmeg, and optional crispy bacon for added flavor. The mixture is kneaded thoroughly, breaking down bread pieces to reach a soft yet slightly chunky consistency.
The dough is shaped by wetting hands to prevent sticking into tennis-ball sized dumplings that are compacted well. These dumplings are gently poached in simmering salted water rather than a boil to cook evenly without falling apart. The cooking water is kept just below boiling with small bubbles to maintain dumpling shape and texture.
The finished Semmelknödel have a tender interior with bits of bread visible, mild onion and herb notes, and optional smoky bacon pieces. They are a classic side dish in German cuisine, complementing rich meat dishes and gravies. Their delicate flavor and filling nature make them a traditional component of hearty meals.
Ingredients
- 11 ounces white crusty bread left to sit out for a few days to get hard and then diced into small cubes, traditionally Brötchen or crispy bread rolls used
- bread stuffing unseasoned, already cubed, allow to dry; croutons not advised
- 1 cup milk hot
- 1 tablespoon butter
- 3/4 cup yellow onion very finely diced
- 4 Bacon optional for a variation called Speckknödel (Bacon Bread Dumplings, strips, diced and fried until crisp
- 2 egg lightly beaten with a fork, large
- 3 tablespoons parsley finely chopped, fresh
- 1 teaspoon salt adjust quantity if using bacon
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon nutmeg freshly ground
- breadcrumbs as needed
Instructions
- Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
- Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very 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 about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
- To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
- Makes 6-7 Semmelknödel, depending on the size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1Knödel | |
| Calories | 211kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 714mg | 30% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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