📝 About This Recipe
Transport your kitchen to the heart of a Bavarian tavern with these pillowy, soul-warming Semmelknödel. Crafted from rustic cubes of day-old bread soaked in seasoned milk and laced with fresh parsley, these dumplings are the ultimate vessel for rich gravies and hearty roasts. Their unique texture—tender yet firm enough to hold their shape—represents the pinnacle of Central European comfort food and culinary resourcefulness.
🥗 Ingredients
The Bread Base
- 10 ounces Day-old white rolls or baguette (cut into 1/2-inch cubes; roughly 6-7 cups)
- 1 cup Whole milk (warmed slightly)
The Aromatics
- 2 tablespoons Unsalted butter
- 1/2 cup Yellow onion (very finely minced)
- 1/4 cup Fresh parsley (finely chopped)
Binding and Seasoning
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Kosher salt (plus more for the boiling water)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 2 tablespoons All-purpose flour (only if needed for binding)
👨🍳 Instructions
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1
Place the bread cubes in a large, heat-proof mixing bowl. Ensure the bread is truly dry; if it feels fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes.
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2
Pour the warmed milk evenly over the bread cubes. Cover the bowl with a clean kitchen towel and let it sit for 15-20 minutes until the bread has absorbed all the liquid.
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3
While the bread soaks, melt the butter in a small skillet over medium 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 during the last 30 seconds 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, and nutmeg until well combined.
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6
Add the sautéed onion mixture and the whisked eggs to the soaked bread. Use your hands to gently fold the ingredients together. Do not overwork or mash the bread; you want to maintain some texture.
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7
Let the dough rest for another 10 minutes. If the mixture feels too wet to hold a shape, sprinkle in 1-2 tablespoons of flour and fold gently.
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8
Bring a large pot of salted water to a boil, then reduce the heat to a very gentle simmer. The water should be moving but not bubbling violently.
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9
With wet hands (to prevent sticking), form the dough into 6 to 8 round dumplings, roughly the size of a tennis ball. Press them firmly so there are no large air pockets.
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10
Test one dumpling by placing it in the simmering water. If it holds together after 2 minutes, add the rest. If it falls apart, add a bit more flour or breadcrumbs to the remaining dough.
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11
Simmer the dumplings uncovered for 18-20 minutes. They will sink initially and then eventually float to the surface.
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12
Remove the Knödel with a slotted spoon and drain briefly on a wire rack or plate. Serve immediately while steaming hot.
💡 Chef's Tips
Use high-quality, crusty rolls rather than soft sandwich bread for the best structural integrity. Always perform a 'test dumpling' to ensure your salt and binder ratios are correct before committing the whole batch. Wet your hands with cold water between shaping each dumpling to achieve a smooth, professional exterior. Never let the water reach a rolling boil once the dumplings are in, as the turbulence will cause them to disintegrate. Leftover dumplings are incredible when sliced and pan-fried in butter until crispy the next day.
🍽️ Serving Suggestions
Serve alongside a classic Sauerbraten (German pot roast) with plenty of gingersnap gravy. Pair with a creamy mushroom hunter sauce (Jägersauce) for a decadent vegetarian main. Accompany with a side of sweet and sour red cabbage (Rotkohl) to cut through the richness. Enjoy with a crisp, cold German Pilsner or a dry Riesling to balance the savory flavors. Top with a sprinkle of fresh chives and a dollop of lingonberry jam for an authentic touch.