Ingredients for German Bread Dumplings Semmelknodel
- Day Old White Bread
- 2 cups warm milk
- Vegetable Oil
- 1 medium onion, finely chopped
- Eggs
- Salt
- White Pepper
- Ground Nutmeg
- Parsley
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How to Make German Bread Dumplings Semmelknodel
- Preheat oven to 350°F (175°C). Cube stale bread into approximately 1-inch pieces and spread on a baking sheet. Bake for 10 minutes to dry out the bread slightly.
- In a large bowl, combine the warm milk and dried bread cubes. Let it sit for 10-15 minutes to absorb the milk completely.
- While the bread soaks, heat the oil in a medium skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Add the sautéed onion, egg, salt, pepper, and parsley (if using) to the bread mixture. Gently stir to combine.
- Using your hands, gently mix the ingredients until a stiff dough forms. Add a little more milk or bread crumbs if needed to adjust the consistency. The mixture should be slightly sticky but hold its shape.
- On a lightly floured surface, shape the dough into a smooth roll approximately 2 1/2 inches in diameter.
- Using a sharp knife, cut the roll into 8 equal pieces.
- Gently shape each piece into a dumpling, ensuring they are smooth and round.
- Bring a large pot of salted water to a rolling boil. Reduce the heat to a gentle simmer.
- Carefully drop the dumplings into the simmering water, one at a time, ensuring they are not overcrowded.
- Simmer uncovered for 15-20 minutes, or until the dumplings float to the surface and are cooked through.
- Remove the dumplings with a slotted spoon and drain well.
- Serve the dumplings immediately with your favorite roast meat, gravy, sauce, and cooked kale. They are especially delicious with roast goose or duck!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
8g
Carbs
5g
