Vegetarian Bread Dumplings (Semmelknödel)
These classic German bread dumplings are a hearty and versatile side dish. Made from day-old bread, they are simmered to a tender, fluffy perfection. They pair wonderfully with gravies or roasted vegetables.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 296 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, cut into 1 cm cubes
- 200 mlmilk, warm
- 0.5 pcsyellow onion, finely diced
- 15 gbutter
- 2 tbspfresh parsley, finely chopped
- 2 pcsegg, beaten
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 pinchnutmeg, freshly grated
- 2 tbspall-purpose flour, optional, for dusting(optional)
Equipment
slotted spoon · large bowl · large pot · small saucepan
The method
Step by step
- 1
Place the stale bread cubes in a large bowl.
- 2
Warm the milk gently in a small saucepan or microwave until lukewarm, then pour it over the bread cubes and let it soak for 10-15 minutes, stirring occasionally.
About 15 min
Cook’s note: The bread should be soft but not mushy.
- 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 and softened, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onion, just soften it.
- 5
Remove the pan from the heat and stir in the fresh parsley.
- 6
Add the sautéed onion and parsley mixture to the soaked bread, along with the beaten egg, salt, black pepper, and nutmeg.
- 7
Mix everything together thoroughly with your hands until well combined and a cohesive dough forms.
About 3 min
Cook’s note: The mixture should be firm enough to shape, but not dry. If too wet, add a little flour.
- 8
Let the mixture rest for 15 minutes to allow the flavors to meld and the bread to fully absorb the liquids.
About 15 min
- 9
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.
- 10
With wet hands, form the bread mixture into 8-10 equal-sized dumplings, approximately 5-6 cm in diameter.
About 5 min
Cook’s note: Wetting your hands prevents the mixture from sticking.
- 11
Carefully place the dumplings into the simmering water.
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 12
Simmer the dumplings gently for 15-20 minutes, or until they float to the surface and are cooked through.
About 20 min
Cook’s note: You can test one by cutting it in half to ensure it's cooked in the center.
- 13
Remove the cooked dumplings with a slotted spoon and drain well.
- 14
Serve immediately as a side dish with your favorite gravy or sauce.
Per serving
Nutrition
- Calories
- 296.3kcal
- Protein
- 11.6g
- Carbs
- 44.4g
- Fat
- 8.9g
- Fibre
- 2.5g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dumplings in an airtight container in the refrigerator.
Reheat gently in simmering water, pan-fried, or in the microwave until warmed through.
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