Semmelknödel (German Bread Dumplings)
These traditional German bread dumplings are made from stale bread rolls, milk, and eggs, creating a tender and flavorful side dish. They are a classic accompaniment to rich gravies and roasted meats, perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 341 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gstale bread roll, cubed
- 240 mlmilk, warm
- 2 pcslarge egg
- 1 pcsyellow onion, finely chopped
- 15 gfresh parsley, finely chopped
- 30 gbutter
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.25 tspnutmeg, ground
- 30 gall-purpose flour(optional)
Equipment
slotted spoon · small pan · large bowl · large pot
The method
Step by step
- 1
Place the cubed stale bread rolls in a large bowl.
About 1 min
Cook’s note: Ensure the bread is truly stale for the best texture; day-old bread works well.
- 2
Pour the warm milk over the bread cubes and let them soak for 15 minutes, stirring occasionally, until softened.
About 15 min
Cook’s note: The milk should be warm, not hot, to help the bread absorb it without cooking the eggs later.
- 3
While the bread soaks, melt the butter in a small pan over medium heat.
About 2 min
- 4
Add the yellow onion to the pan and sauté until translucent, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onion; it should be soft and fragrant.
- 5
Remove the pan from the heat and stir in the fresh parsley.
About 1 min
- 6
Add the sautéed onion and parsley mixture, eggs, salt, black pepper, and nutmeg to the softened bread.
About 2 min
- 7
Mix everything thoroughly with your hands until well combined; the mixture should be moist but hold together.
About 3 min
Cook’s note: If the mixture feels too wet, add a tablespoon or two of all-purpose flour until it reaches a workable consistency.
- 8
Bring a large pot of salted water to a gentle simmer.
About 5 min
Cook’s note: The water should be simmering, not boiling vigorously, to prevent the dumplings from breaking apart.
- 9
With wet hands, form the bread mixture into 8-10 uniform dumplings, about the size of a golf ball or slightly larger.
About 5 min
Cook’s note: Wetting your hands prevents the mixture from sticking and helps create smooth dumplings.
- 10
Carefully place the formed dumplings into the simmering water.
About 1 min
- 11
Cook the semmelknödel for 15-20 minutes, or until they float to the surface and are firm to the touch.
About 20 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pot.
- 12
Remove the cooked dumplings with a slotted spoon and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 341kcal
- Protein
- 12.3g
- Carbs
- 47.9g
- Fat
- 12g
- Fibre
- 2.7g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover semmelknödel in an airtight container in the refrigerator.
Reheat by gently simmering in broth or pan-frying with a little butter until warmed through.
More recipes
All recipeslunch
Lentil Bolognese
This hearty and flavorful lentil bolognese is a vegan take on the classic Italian sauce. It's packed with vegetables and protein-rich lentils, making it a satisfying meal served over your favorite pasta. The sauce simmers slowly to develop deep, rich flavors.
1 hr 5 minlunch
Mujadara (Lentils & Rice)
Mujadara is a comforting and nutritious Middle Eastern dish made with lentils, rice, and caramelized onions. It's a staple vegan meal, perfect for a hearty lunch or dinner. The sweetness of the onions perfectly complements the earthy lentils and fluffy rice.
1 hr 15 min 511 kcallunch
Lentil Walnut Tacos
These hearty and flavorful lentil walnut tacos are a delicious plant-based alternative to traditional ground meat tacos. The filling is rich, savory, and offers a satisfying texture. Perfect for a quick weeknight meal or a casual gathering.
40 min 448 kcalbreakfast
Scrambled Eggs on Toast
A classic simple breakfast, this recipe features fluffy scrambled eggs seasoned perfectly and served atop golden-brown toast. It's a quick and satisfying meal that can be enjoyed any day of the week.
10 min 260 kcalbeverage
Turkish Rose Sherbet
Experience the delicate floral notes and refreshing sweetness of this traditional Turkish Rose Sherbet, or Gül Şerbeti. This elegant beverage, crafted with fragrant rose water, bright lemon, and a touch of sugar, offers a cooling respite on warm days. It's a simple yet sophisticated drink, perfect for special gatherings or a luxurious everyday treat.
1 hr 35 min 195 kcaldessert
Impossible Coconut Pie
A classic and wonderfully simple dessert that magically forms its own layers while baking. A blender does all the work, creating a smooth batter that separates into a bottom crust, a creamy custard filling, and a toasted coconut top.
1 hr 55 min 330 kcalsnack
Filipino Style Fish Balls
These homemade fish balls are a popular Filipino street food, perfect as a snack or appetizer. Made from a simple fish paste, they are lightly fried until golden and can be served with a sweet and tangy dipping sauce.
35 min 318 kcal