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Home Semmelknödel

German Side dish Leftover recipe Vegetarian Comfort food Wintry

Throw away stale bread? You'll never do that again after this recipe. Semmelknödel come from Bavarian cuisine and are hearty, savory bread dumplings made from baguette or white rolls. They're soft on the outside, airy inside and they soak up every drop of sauce you serve with them.

For this recipe you need a good frying pan to sauté the onion and parsley, because that step makes the difference between an ordinary and a truly flavorful Knödel. Serve them hot, alongside a rich mushroom sauce or as a side to a hearty stew.

x_ckl_recipe_markerSemmelknödel Semmelknödel are airy bread dumplings made from stale bread, eggs and herbs. A classic German side dish that goes perfectly with braised meat, mushroom sauce or roasted vegetables. How to make Semmelknödel? Side dish German 4 people 20 min 15 min 55 min

Cut the stale bread or white rolls into cubes of about 1 cm. Put them in a large mixing bowl.
Heat the milk until it's just below boiling and pour it over the bread. Stir briefly and let soak for 15 minutes so the bread softens well.
Heat a knob of butter in the frying pan over medium heat. Sauté the finely chopped onion until translucent in 4 to 5 minutes. Add the chopped parsley, stir briefly and remove the pan from the heat.
Beat the eggs and add them, together with the onion-parsley mixture, to the soaked bread. Season with salt, pepper and a pinch of nutmeg.
Mix everything well with your hands into a cohesive, slightly sticky dough. Add a tablespoon of breadcrumbs if the mixture feels too wet.
Bring a large pot of well-salted water to a boil and then reduce the heat to medium so the water gently simmers.
With wet hands, form 8 equal balls from the bread mixture. Press them firmly so they don't fall apart during cooking.
Carefully lower the Knödel into the gently boiling water. Cook them for 20 minutes without a lid. They are done when they float to the surface and feel firm.
Scoop the Knödel out with a slotted spoon and serve them immediately with mushroom sauce, braised meat or roasted vegetables.

German Side dish Leftover recipe Vegetarian Comfort food Wintry 400 g stale white bread or white rolls (from the day before) 200 ml whole milk 2 eggs 1 medium onion, finely chopped 1 bunch fresh parsley, roughly chopped 1 tbsp butter Salt and pepper to taste Pinch of nutmeg 1 to 2 tbsp breadcrumbs (if needed) Large mixing bowl Frying pan Large cooking pot Slotted spoon Knife and cutting board Frying Pan frying-pan Skimmer skimmer Mixing Bowl mixing-bowl Chopping Board chopping-board Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan De Buyer Frying pan Mineral B Pro - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Kale frittata foodies-boerenkool-frittata Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus

Recipe

Semmelknödel

Semmelknödel are airy bread dumplings made from stale bread, eggs and herbs. A classic German side dish that goes perfectly with braised meat, mushroom sauce or roasted vegetables.

Course	Side dish
Kitchen	German
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	15 min
Total	55 min

Equipment

Large mixing bowl
Frying pan
Large cooking pot
Slotted spoon
Knife and cutting board

Ingredients

400 g stale white bread or white rolls (from the day before)
200 ml whole milk
2 eggs
1 medium onion, finely chopped
1 bunch fresh parsley, roughly chopped
1 tbsp butter
Salt and pepper to taste
Pinch of nutmeg
1 to 2 tbsp breadcrumbs (if needed)

How to make Semmelknödel?

Cut the stale bread or white rolls into cubes of about 1 cm. Put them in a large mixing bowl.
Heat the milk until it's just below boiling and pour it over the bread. Stir briefly and let soak for 15 minutes so the bread softens well.
Heat a knob of butter in the frying pan over medium heat. Sauté the finely chopped onion until translucent in 4 to 5 minutes. Add the chopped parsley, stir briefly and remove the pan from the heat.
Beat the eggs and add them, together with the onion-parsley mixture, to the soaked bread. Season with salt, pepper and a pinch of nutmeg.
Mix everything well with your hands into a cohesive, slightly sticky dough. Add a tablespoon of breadcrumbs if the mixture feels too wet.
Bring a large pot of well-salted water to a boil and then reduce the heat to medium so the water gently simmers.
With wet hands, form 8 equal balls from the bread mixture. Press them firmly so they don't fall apart during cooking.
Carefully lower the Knödel into the gently boiling water. Cook them for 20 minutes without a lid. They are done when they float to the surface and feel firm.
Scoop the Knödel out with a slotted spoon and serve them immediately with mushroom sauce, braised meat or roasted vegetables.

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Semmelknödel are at their best when served immediately, but you can also shape them in advance and keep them in the fridge until you're ready to cook them. That way, for a busy dinner you've already done the prep and only need to drop them into the water. Handy and delicious.

A good frying pan with even heat distribution makes sautéing the onion much easier. No hot spots, no burning—just a nice translucent onion that lifts the flavor of your Knödel to the next level. That's quality you can taste.

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