📝 About This Recipe
A cornerstone of Alpine comfort food, these traditional Semmelknödel are crafted from cubes of high-quality wheat bread soaked in a rich, seasoned milk custard. Infused with fresh parsley, sautéed onions, and a hint of nutmeg, they offer a pillowy yet satisfying texture that is unmatched by any store-bought version. Whether soaking up a dark beer gravy or floating in a clear broth, these dumplings represent the heart of German culinary craftsmanship.
🥗 Ingredients
The Bread Base
- 10-12 ounces Stale White Wheat Rolls (Kaiser rolls or Baguette) (cut into 1/2 inch cubes; must be 1-2 days old)
- 1 cup Whole Milk (warmed slightly)
The Aromatics
- 2 tablespoons Unsalted Butter (high quality)
- 1 small Yellow Onion (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Binding & Seasoning
- 3 pieces Large Eggs (at room temperature)
- 1 teaspoon Kosher Salt (plus more for the boiling water)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 2-4 tablespoons Breadcrumbs (only if needed to adjust consistency)
👨🍳 Instructions
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1
Place your dried bread cubes into a very large mixing bowl. The bread must be dry to the touch to properly absorb the liquids without becoming mushy.
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2
In a small saucepan, warm the milk over medium heat until it is steaming but not boiling. Pour the warm milk evenly over the bread cubes, toss gently, and cover the bowl with a clean kitchen towel. Let it rest for 15-20 minutes.
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3
While the bread soaks, melt the butter in a small skillet over medium-low heat. Add the finely minced onions and sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Stir the chopped parsley into the onions for the last 30 seconds of cooking just to wilt it and release its oils, then remove the skillet from the heat to cool slightly.
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5
In a separate small bowl, whisk the 3 eggs with the salt, pepper, and nutmeg until well combined.
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6
Add the cooled onion-parsley mixture and the whisked egg mixture to the soaked bread. Using your hands, gently fold and knead the mixture together. Do not over-mash; you want to maintain some of the bread's structure.
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7
Let the dough rest for another 10 minutes. This allows the proteins in the egg and the starches in the wheat to bind. If the mixture feels too wet to hold a shape, add a tablespoon of breadcrumbs at a time.
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8
Bring a large pot of salted water to a gentle simmer. Do not let it reach a rolling boil, as this will break the dumplings apart.
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9
With wet hands (to prevent sticking), form the dough into 6 to 8 round balls, roughly the size of a tennis ball. Ensure the surface of each dumpling is smooth and free of large cracks.
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10
Test one dumpling first: drop it into the simmering water. If it holds together after 2 minutes, add the rest. If it falls apart, knead a little more flour or breadcrumbs into the remaining dough.
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11
Simmer the Knödel for 18-20 minutes. They will rise to the surface as they cook; turn them occasionally with a slotted spoon to ensure even cooking.
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12
Remove the dumplings with a slotted spoon and drain briefly on a wire rack or paper towel before serving immediately.
💡 Chef's Tips
Always use stale bread; fresh bread will turn into a gummy paste that lacks the signature Knödel texture. Wet your hands thoroughly with cold water before shaping each dumpling to create a smooth, professional-looking exterior. Never let the water reach a hard boil; a gentle 'smile' on the surface of the water is the perfect temperature to keep them intact. If you have leftovers, slice them and sear them in butter the next day for a delicious 'Geröstete Knödel' breakfast. For a deeper flavor, you can substitute 1/4 of the milk with a high-quality beef or vegetable stock.
🍽️ Serving Suggestions
Serve alongside a traditional Schweinebraten (Roast Pork) with a rich caraway-infused gravy. Pair with a crisp German Pilsner or a malty Dunkel beer to cut through the richness. Accompany with a side of warm red cabbage (Rotkohl) for a classic sweet-and-sour contrast. Place a single dumpling in a bowl of hot beef consommé for a sophisticated Alpine starter. Top with a creamy mushroom ragout (Rahmschwammerl) for a perfect vegetarian main course.