SemmelknödelBread Dumplings
These soft dumplings are made from stale bread soaked with milk, then enriched with butter, onion, egg, and parsley. They are tender and hearty, perfect for serving with roasts, stews, or mushroom sauces.
Prep
30m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 300gWhite Bread (cut into small cubes)
- 250mlWhole Milk (warmed)
- 2pcsEgg
- 120gOnion (finely chopped)
- 30gUnsalted Butter
- 15gFresh Parsley (chopped)
- 8gSalt
- 2gBlack Pepper
- 1gNutmeg Powder
- 3lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cut the white bread into small pieces, place it in a bowl, and pour over the warm whole milk. Let it soak until softened.
- 02
Cook the onion gently in the unsalted butter over medium heat until soft and translucent, then let it cool slightly.
- 03
Mix the soaked white bread with the cooked onion, eggs, fresh parsley, salt, black pepper, and nutmeg powder until the mixture holds together.
- 04
With damp hands, shape the mixture into compact dumplings.
- 05
Bring the water to a gentle simmer at about 90°C (195°F), lower in the dumplings, and poach them until they are firm and heated through.
- 06
Lift the dumplings out carefully, drain briefly, and serve warm.
Ratings & Reviews
Log in to rate and review this recipe.