semmelknoedel

German Bread Dumplings are a perfect side dish for anything with gravy! This traditional Bavarian recipe made from bread can be rolled into balls or a log.

Bread Dumplings (Semmelknoedel)

eggs

milk

tsp salt

bread

unsalted butter

onion

parsley

breadcrumbs (as needed)

Tbsp salt (for the water)

Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.

In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.

Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it’s too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.

Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.

In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.

Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.

This recipe in the loaf pan is for beginners and it is fool proof. You add beaten egg white to keep the dough fluffy and not dry, hard while baking. For the Semmelknoedel round bread dumplings you can use the same dough (except beaten egg white) to form round dumplings, or Serviettenknödel. Instead of the beaten egg white, add some flour to the dough. The boil or steam in water for 20 to 25 min. until they float on top. If you make Serviettenknoedel, same recipe as Semmelknoedel, you'd place a roll of the dough in a wet cotton cloth or heat proof foil, tie on both ends. Boil in water on low to medium for 20 to 30 minutes.

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Bread Dumplings (Semmelknoedel)

Semmelknoedel in a Loaf pan

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Bread Dumplings (Semmelknoedel)

Semmelknoedel in a Loaf pan

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