Semmelknoedel (Bread Dumplings)

Semmelknoedel (Bread Dumplings)

56 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Peachy
Recipe by  Peachy

“My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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!

Share It

Reviews (56)

Rate This Recipe
Javagoddess
66

Javagoddess

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 instructions exactly, and you've got Oktoberfest in the making!

Kathryn
57

Kathryn

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 dumplings instead of four huge ones)and they turned out perfectly! I didn't have to add the extra bread crumbs. Delicious comfort food! Thanks!

MMAKOWSKY
55

MMAKOWSKY

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

More Reviews

Similar Recipes

Portuguese Sweet Bread I
(351)

Portuguese Sweet Bread I

French Herb Bread
(151)

French Herb Bread

Cheese and Olive Bread
(48)

Cheese and Olive Bread

Belgian Molasses Bread
(42)

Belgian Molasses Bread

Hungarian Braided White Bread
(34)

Hungarian Braided White Bread

German Rye Bread
(31)

German Rye Bread

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 78.8 g
  • 25%
  • Protein
  • 20.5 g
  • 41%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Portuguese Sweet Bread I

>

next recipe:

German Rye Bread