📝 About This Recipe
Transport your kitchen to a rustic Bavarian gasthof with these authentic Semmelknödel, the quintessential comfort food of Southern Germany. These dumplings are a masterclass in culinary resourcefulness, transforming day-old crusty rolls into soft, airy pillows infused with fresh parsley and aromatic nutmeg. Perfectly engineered to soak up rich gravies, they are the soul of German alpine cuisine and a beloved staple for any festive Sunday roast.
🥗 Ingredients
The Bread Base
- 10-12 ounces Day-old German Kaiser rolls or white baguette (cut into 1/2-inch cubes; should be quite dry)
- 1 cup Whole milk (warmed slightly)
Aromatics and Binding
- 2 tablespoons Unsalted butter (high quality)
- 1 small Yellow onion (very finely minced)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Fine sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Lemon zest (optional, for a bright lift)
Cooking Liquid
- 4-5 quarts Water (for boiling)
- 1 tablespoon Salt (for the boiling water)
👨🍳 Instructions
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1
Place the dried bread cubes into a very large mixing bowl. Ensure the cubes are uniform in size to allow for even absorption of 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 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 4-5 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 just until fragrant, then remove from heat to cool slightly.
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5
In a separate small bowl, whisk the eggs with the salt, pepper, nutmeg, and optional lemon zest until well combined.
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6
Uncover the bread cubes. Add the sautéed onion and parsley mixture, then pour the egg mixture over the top.
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7
Using your hands, gently fold and mix the ingredients together. Do not overwork or mash the bread; you want to maintain some texture while ensuring every cube is moistened. Let the dough rest for another 10 minutes.
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8
Bring a large pot of salted water to a gentle simmer. It should be just below a rolling boil—look for small bubbles rising consistently.
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9
With wet hands (this prevents sticking), form the dough into balls roughly the size of a tennis ball (about 70-80g each). Press firmly to ensure there are no air pockets, which could cause them to fall apart.
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10
Test one 'Probeknödel' (test dumpling) by dropping it into the simmering water. If it holds its shape after 2 minutes, proceed with the rest. If it falls apart, knead 1-2 tablespoons of breadcrumbs into your remaining dough.
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11
Carefully slide the remaining dumplings into the water using a slotted spoon. Do not overcrowd the pot; cook in batches if necessary.
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12
Simmer the dumplings uncovered for 18-20 minutes. They will rise to the surface and rotate slightly. The water should never reach a hard boil, or the dumplings may disintegrate.
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13
Remove the dumplings with a slotted spoon and drain briefly on a wire rack or paper towel. Serve immediately while hot and fluffy.
💡 Chef's Tips
Use truly dry bread; if your bread is fresh, toast the cubes in a low oven (300°F) for 10 minutes before starting. Wet your hands frequently with cold water when shaping the dumplings to achieve a smooth, crack-free exterior. Never let the water reach a rolling boil once the dumplings are in; a gentle simmer is the secret to structural integrity. If the dough feels too wet after resting, add a tablespoon of fine breadcrumbs; if too dry, add a splash of milk. Leftover dumplings are legendary when sliced and pan-fried in butter until crispy the next day.
🍽️ Serving Suggestions
Serve alongside a rich Mushroom Cream Sauce (Rahmschwammerl) for a classic vegetarian meal. Pair with a traditional Bavarian Schweinebraten (Roast Pork) and plenty of dark beer gravy. Accompany with a side of sweet and sour Braised Red Cabbage (Rotkohl) for a pop of color and acidity. Enjoy with a cold glass of German Weissbier (Wheat Beer) or a crisp Riesling. Top with a sprinkle of fresh chives and extra brown butter for a simple but elegant presentation.