📝 About This Recipe
Transport your kitchen to the heart of a rustic Alpine tavern with these authentic Semmelknödel. These traditional German bread dumplings are the gold standard of comfort food, designed specifically to soak up rich gravies and savory roasts. Crafted from day-old rolls, fresh herbs, and sautéed onions, they offer a delicate, springy texture and a soul-warming flavor that defines Central European hospitality.
🥗 Ingredients
The Bread Base
- 10-12 pieces Day-old white bread rolls (Kaiser rolls) (cut into 1/2-inch cubes; approximately 500g)
- 1 1/4 cups Whole milk (warmed slightly)
The Aromatics
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (very finely minced)
- 1/2 cup Fresh parsley (finely chopped)
The Binding & Seasoning
- 3 Large eggs (at room temperature)
- 1 teaspoon Kosher salt (plus more for boiling water)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Lemon zest (optional, for brightness)
- 2-4 tablespoons Breadcrumbs (only if dough is too wet)
👨🍳 Instructions
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1
Place the cubed day-old bread into a very large mixing bowl. The bread must be dry; if it feels fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes.
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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 15-20 minutes to soften.
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3
While the bread soaks, melt the butter in a skillet over medium heat. Add the finely minced onions and sauté until translucent and soft, about 5-7 minutes. Do not brown them.
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4
Stir the chopped parsley into the onions during the last minute of cooking to release its oils, then remove the skillet from heat and let it cool slightly.
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5
In a separate small bowl, whisk the eggs with the salt, pepper, nutmeg, and lemon zest.
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6
Add the sautéed onion-parsley mixture and the whisked egg mixture to the soaked bread cubes.
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7
Using your hands, gently fold and knead the mixture together. You want a cohesive dough that still has some visible bread structure—don't over-mash it into a paste.
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8
Let the dough rest for another 10 minutes. This allows the proteins to bind. If the mixture feels too wet to hold a shape, add 1-2 tablespoons of breadcrumbs.
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9
Bring a large pot of salted water to a boil, then reduce the heat to a very gentle simmer. The water should be 'shivering,' not rolling.
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10
With wet hands (to prevent sticking), form the dough into 8-10 round dumplings, roughly the size of tennis balls. Press them firmly so there are no large air pockets or cracks.
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11
Test one dumpling first: Drop it into the simmering water. If it falls apart, knead a little more flour or breadcrumbs into the remaining dough. It should hold its shape perfectly.
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12
Carefully slide the remaining dumplings into the water. They will initially sink. Cook for 18-20 minutes. They are done when they float to the surface and have expanded slightly.
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13
Remove the Knödel with a slotted spoon, allowing them to drain briefly on a warm plate before serving.
💡 Chef's Tips
Use truly 'stale' bread; fresh bread will turn into a gummy mush rather than a structured dumpling. Always wet your hands with cold water before shaping each dumpling to ensure a smooth, crack-free exterior. Never let the water reach a rolling boil once the dumplings are in; the violent bubbles will tear the delicate Knödel apart. If you have leftovers, slice them and sear them in butter the next day for a crispy, delicious breakfast or side dish. For a deeper flavor, you can substitute half of the milk with a high-quality beef or vegetable broth.
🍽️ Serving Suggestions
Serve alongside a classic Schweinebraten (Roast Pork) with plenty of dark beer gravy. Pair with a creamy mushroom ragout for a world-class vegetarian main course. Accompany with a side of sweet and sour Rotkohl (Braised Red Cabbage). Serve with a crisp German Riesling or a cold Weissbier to cut through the richness. Top with a sprinkle of fresh chives and an extra brown butter drizzle.