A Semmelknoedel (bread dumpling) is a simple side commonly served with all kinds of roasts, Goulash, or as the star of the show just served with mushroom gravy. They are easily done, and can be sustainable when old bread is used instead of being thrown away.
What bread should I use?
Simple answer: Any bread works, but not all are equal. To get the texture right, the bread should be stale. Here in the US I prefer French or Italian bread. If you can get your hands on Kaiser Rolls, those will work best. In Germany I would just buy the already perfectly diced Knödelbrot in store.
Can I use a stuffing mix for Semmelknoedel?
Again, simple answer: Yes, you can. When I was eating stuffing at a Thanksgiving dinner, bread dumplings was exactly what it reminded me off. Which is why I had to test it! If you are using the already heavily seasoned stuffing, leave out the spices/parsley and only add the onions.
What should I do, when my dumplings fall apart in the water?
First, your water should only simmer, and not boil like crazy. Second, before throwing all your dumplings in the boiling water, try with only one. If that dumpling is falling apart you can add breadcrumbs to adjust the texture. If they are to solid, you can add more milk into your dough.
What goes well with Semmelknoedel?
Semmelknoedel go well with all kinds of roasts, like Sauerbraten, Goulash, and with mushroom gravy!
What do I do with my leftovers?
Keep them in a container in your fridge. The next day, you can just take them out and either serve them as the day before, or cut little slices and fry them in some butter.
Now, all you need to do is try it yourself! No worries if your dumplings are not perfect at first. They will still be great!
Semmelknoedel (bread dumpling)
Ingredients
- 6-8 Stale white bread rolls Kaiser rolls are best or about 300g of dry bread cubes.
- 1 cup Whole milk warm
- 3 Large eggs
- 1 Small onion very finely diced
- 2 tbsp Butter
- ½ cup Fresh parsley finely chopped
- ½ tsp Nutmeg
- Salt and Black Pepper to taste
- Optional: 2-3 tbsp of breadcrumbs if the dough is too wet.
Instructions
- Prepare the Bread: Cut your stale bread into small cubes (about 1cm). Place them in a large bowl.
- Soak: Pour the warm milk over the bread cubes. Cover the bowl and let it sit for at least 20 minutes. The bread should soak up all the liquid but not become a total mush.
- Sauté: In a small pan, melt the butter and sauté the onions and parsley until the onions are translucent. Let it cool slightly, then add it to the bread.
- Mix: Add the eggs, nutmeg, salt, and pepper to the bread. Use your hands to mix it gently. You want a cohesive dough, but you still want to see some structure of the bread cubes. If it feels too sticky, add a spoon of breadcrumbs.
- The Rest: Let the dough rest for another 10-15 minutes. This is crucial for the stability of the dumpling!
- Shape: With wet hands (this prevents sticking), roll the dough into balls about the size of a tennis ball. Make sure the surface is smooth with no deep cracks.
- Simmer: Bring a large pot of salted water to a boil, then turn it down to a very low simmer. The water should not be bubbling hard!
- The Float: Drop the dumplings in. They will sink at first. Let them simmer (not boil!) for about 20 minutes. Once they float to the top and stay there, they are done.
Did you try my recipe? Let me know in the comments below!
On the search for some appetizers you can serve your dinner party before serving your Knödel with Goulash? I got the right collection here for you!
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