📝 About This Recipe
Transport your kitchen to the heart of a Munich beer hall with these authentic Semmelknödel, the quintessential comfort food of the Alpine region. These tender, sphere-shaped dumplings are crafted from day-old Kaiser rolls soaked in seasoned milk, infused with fresh parsley and sautéed onions to create a texture that is light yet satisfyingly chewy. Perfect for soaking up rich gravies, they are the soul-warming centerpiece of any Fall harvest feast or Oktoberfest celebration.
🥗 Ingredients
The Bread Base
- 12 ounces Day-old white bread or Kaiser rolls (cut into 1/2-inch cubes; approximately 6-8 rolls)
- 1 1/4 cups Whole milk (warmed slightly)
The Aromatics & Binding
- 2 tablespoons Unsalted butter (high quality)
- 1 small Yellow onion (very finely minced)
- 1/2 cup Fresh curly parsley (finely chopped)
- 3 Large eggs (lightly beaten)
Seasonings
- 1 teaspoon Kosher salt (plus more for the boiling water)
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Lemon zest (optional, for a bright lift)
👨🍳 Instructions
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1
Place the cubed bread into a very large mixing bowl. Ensure the cubes are uniform in size to allow for even absorption of the liquid.
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2
In a small saucepan, heat the milk until it is steaming but not boiling. Pour the hot milk evenly over the bread cubes. Cover the bowl with a clean kitchen towel and let it sit for 20-30 minutes.
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3
While the bread soaks, melt the butter in a small skillet over medium heat. Add the finely minced onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Stir the chopped parsley into the skillet with the onions for the last 30 seconds of cooking just to release the oils, then remove from heat and let cool slightly.
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5
Uncover the bread. Add the sautéed onion and parsley mixture, the beaten eggs, salt, pepper, nutmeg, and optional lemon zest to the bowl.
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6
Using your hands, gently mix the ingredients together. Do not overwork or mash the bread; you want to maintain some texture while ensuring everything is well combined into a cohesive dough.
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7
Let the dough rest for another 10-15 minutes. This allows the eggs and bread fibers to bind properly, preventing the dumplings from falling apart in the water.
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8
Bring a large wide pot of salted water to a gentle simmer. Do not let it reach a rolling boil, as the agitation will break the dumplings.
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9
With wet hands (to prevent sticking), form the dough into balls roughly the size of a tennis ball (about 2.5 to 3 inches in diameter). Roll them firmly between your palms until smooth.
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10
Test one dumpling first: Drop it into the simmering water. If it holds its shape after 2 minutes, proceed with the rest. If it falls apart, mix 1-2 tablespoons of breadcrumbs into the remaining dough.
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11
Carefully slide the remaining dumplings into the water. They will initially sink but should eventually float to the surface.
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12
Simmer the dumplings uncovered for 18-20 minutes. Maintain a very low simmer; the water should barely move.
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13
Use a slotted spoon to carefully remove the dumplings from the water. Drain them briefly on a wire rack or paper towel to remove excess moisture before serving.
💡 Chef's Tips
Use truly 'stale' bread—if your bread is fresh, bake the cubes at 300°F (150°C) for 10-15 minutes until dry but not toasted. Always keep your hands wet when shaping the dumplings to achieve a perfectly smooth outer surface. Never let the water reach a rolling boil; a 'lazy' simmer is the secret to keeping the dumplings intact. If you have leftovers, slice them and fry them in butter the next day for a delicious 'Geröstete Knödel' breakfast. For a deeper flavor, you can substitute half of the milk with a high-quality beef or vegetable broth.
🍽️ Serving Suggestions
Serve alongside a traditional Schweinebraten (Roast Pork) with plenty of dark beer gravy. Pair with a crisp German Pilsner or a malty Märzen beer to cut through the richness. Accompany with a side of warm Braunkohl (Red Cabbage) or a fresh cucumber salad. Use as a hearty addition to a clear beef consommé for a traditional 'Knödelsuppe'. Top with a creamy mushroom ragout for a delicious vegetarian main course.