Semmelknoedel (Bread Dumplings)

Directions

1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
3. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
4. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

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Reviews (53)

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62

Javagoddess

Sep. 22, 2005

"My husband and I spent part of our honeymoon in Bavaria. These are THE dumplings that we ate. Don't be fooled--I thought that the recipe looked a little weird, but it is perfect. Follow the instruc..." See moretions exactly, and you've got Oktoberfest in the making!"

53

Kathryn

Aug. 17, 2005

"My mother used to make these and I loved them! This is the first recipe I've found (I never got hers) that tasted right! I followed the instructions exactly, (except I did make eight medium-sized dump..." See morelings instead of four huge ones)and they turned out perfectly! I didn't have to add the extra bread crumbs. Delicious comfort food! Thanks!"

52

MMAKOWSKY

Oct. 15, 2006

"Made almost according recipe. I used 8oz regular white bread, and 8oz seasoned stuffing croutons. They were delicious...." See more"