Semmelknödel (German Bread Dumplings) are a beloved classic side dish in Germany, and they are perfect for hearty meals. While they traditionally accompany rich meat dishes, they also make a great meal when served simply with gravy. And the best part: You can easily make Semmelknödel yourself using our basic recipe. It’s simpler than you might think!
With our simple recipe for Semmelknödel, you can prepare these tasty, round dumplings for any occasion, whether for family dinners or holiday gatherings.
Tips for Perfect Bread Dumplings
- Use stale bread that’s at least 2-3 days old. It shouldn’t be completely hard but firm enough. French bread or white sandwich bread both work well for this recipe.
- Let the dumpling mixture rest in the fridge for at least 30 minutes before shaping the dumplings and cooking them. This allows the bread to absorb moisture from the other ingredients and helps the dumplings stay firm.
- Use fresh eggs, full-fat milk, and be generous with your seasoning. This will give you the classic Semmelknödel taste you love.
- Form your dumplings evenly in size and shape so they cook at the same rate and don’t fall apart.
- Cook them in hot (but not boiling) water. They should simmer gently. If they cook too quickly, they might fall apart.
What Goes with it?
In traditional German cuisine, bread dumplings are served with hearty meat dishes or rich gravies. Common pairings include beef stew, roast pork, duck breast, or creamy mushroom sauces. They also go well with dishes like beef roulades (stuffe beef rolls), or roast beef. For vegetable sides, you can serve braised red cabbage, sautéed kale, or collard greens.
What to do with Leftovers
Semmelknödel leftovers don’t have to be thrown away! Store them in the fridge for a few days and reheat them in the microwave or by steaming. You can also repurpose them by chopping the leftover dumplings, mixing them with milk and eggs, reshaping, and simmering them again to make fresh dumplings.
You can also get creative! Slice the leftovers and fry them until golden brown. Serve them with sautéed mushrooms, like chanterelles or a porcini cream sauce. They also make for a tasty salad: Cube the leftovers, mix with fresh tomatoes, cucumbers, onions, and a dressing of vinegar, oil, and mustard.
Try Semmelknödel casserole: Simply slice the dumplings, mix with eggs and a bit of milk, top with shredded cheese, and bake.
Variations
As with many German dishes, there are regional variations. For instance, pretzel dumplings (Breznknödel) are made from leftover pretzels instead of bread rolls. Bavarian Semmelknödel are the most famous and typically larger, with added parsley and other spices.
Austrian Semmelknödel tend to be firmer and contain more flour. Serviettenknödel (napkin dumplings) are made from a similar dough but are shaped into a large roll and cooked in foil and cloth. Bacon dumplings (Speckknödel) include crispy bacon in the mixture, while spinach dumplings (Spinatknödel) feature spinach.
Keeping them fresh
Cooked bread dumplings can be stored in the fridge for up to 3 days. Be sure to wrap them tightly, as they dry out quickly and absorb other odors. You can also freeze them – just wrap them well and thaw at room temperature when needed.
Also try the classic Potato Dumplings (Kartoffelknödel), or Spinach Dumplings (Spinatspätzle).
Equipment
- pot*
- Slotted spoon
Ingredients
- 250 g Bread rolls stale, about 4 to 5 pieces
- 150 ml Milk
- 2 Eggs
- 1 Onion finely chopped
- 2 tbsp Butter
- 1 handful Parsley finely chopped
- 1 tsp Salt
- 1 pinch Nutmeg
- Breadcrumbs
Instructions
- Cut the bread rolls into cubes. Place them in a large bowl.
- Heat the milk until it’s almost boiling. Pour over the bread cubes and mix well. Cover the bowl and let the bread mixture sit for 30 minutes. The bread should become soft and absorb the milk.
- Meanwhile, finely chop the onion and sauté in butter until soft and golden brown.
- Mix the soaked bread cubes with the eggs, sautéed onions, parsley, salt, and nutmeg. Knead the mixture well until it’s smooth and firm. If the dough is too wet, add breadcrumbs. If it’s too dry, add a splash of milk.
- Bring a large pot of salted water to a boil. Then reduce the heat so the water is simmering gently but not boiling.
- Wet your hands and form the dough into balls, about the size of your palm.
- Carefully place the dumplings into the pot and let them cook for about 20 minutes. They should not be boiling, just simmering gently.
- Once the dumplings rise to the surface and start to turn slightly, use a slotted spoon to remove them from the water.
- Serve them immediately.
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