Semmelknoedel (Bread Dumplings) Recipe
Add a photo
1 of 5 Photos

Semmelknoedel (Bread Dumplings)

By: Peachy  
"My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy."

Rating: This weblink has been rated 34 times with an average star rating of 4.7 Read Reviews (30)

Rate/Review | 2,168 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup dry bread crumbs (optional)

Directions

  1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  2. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  3. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  4. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 506 | Total Fat: 12.3g | Cholesterol: 126mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by MMAKOWSKY 
Made almost according recipe. I used 8oz regular white bread, and 8oz seasoned stuffing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2005 by Kathryn 
My mother used to make these and I loved them! This is the first recipe I've found (I never... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2005 by Javagoddess 
My husband and I spent part of our honeymoon in Bavaria. These are THE dumplings that we ate.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by Tracy 
Absolutely wonderful! These are so authentic yet easy to make. I froze some and they thawed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2006 by GSCOZZ 
Having an Octoberfest Party...tried before party and is was delish!!!It didn't sound like it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by SUSYTWO 
Oct 26, 2008: These are great. I sauteed the onions with 3 strips of bacon, diced.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by njmom 
These turned out exactly like my mother-in-law's. I will flavor them a little bit more next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2006 by Peachy 
This is the recipe poster. Just wanted to say thanks for the positive reviews! This is my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Amanda 
I made this to accompany the Sauerbraten I was making for Christmas dinner, and they were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by Petra 
I am also of Bayerisch descent and this is right on the Mark! Nice going! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?