Ingredients for Authentic Bavarian Semmel Knoedel Bread Dumplings
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How to Make Authentic Bavarian Semmel Knoedel Bread Dumplings
- Preheat oven to 350°F (175°C). Slice 4 cups of day-old rolls into 1/4-inch thick slices.
- Place the roll slices in a large bowl. Pour 2 cups of warm milk over the rolls, ensuring all slices are moistened. Let soak for 10 minutes to soften.
- In a separate bowl, whisk together 1 large egg, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg.
- Gently pour the egg-parsley mixture into the bread and milk mixture. Using your hands (lightly wet to prevent sticking), gently knead the mixture until just combined. Do not overmix.
- Shape the dough into 4 equal-sized round dumplings. Wet your hands again if needed.
- Bring a large pot of salted water (approximately 6 quarts) to a rolling boil. Add 1 tablespoon of salt to the water.
- Carefully place the dumplings in the boiling water. Reduce heat to a gentle simmer, and cook for 15-20 minutes, or until the dumplings are cooked through and float to the surface.
- Remove the dumplings from the pot using a slotted spoon and place them in a colander to drain excess water.
- Serve immediately with your favorite stew, goulash, or gravy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
12g
Carbs
7g
