German Semmelknodel Recipe
308kcal
Ingredients
- 16 ounces bread traditionally Brötchen/crispy bread rolls are used , left to sit out for a few days to get hard and then diced into small cubes
- 1 cup milk hot
- 1 tablespoon butter
- 3/4 cup yellow onion very finely diced
- 8 pieces bacon diced and fried until crisp this is optional for a variation called Speckknödel (Bacon Bread Dumplings)
- 3 eggs lightly beaten with a fork
- 3 tablespoon fresh parsley finely chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon nutmeg freshly ground
- breadcrumbs as needed
- salt and pepper to taste
Equipment
- Large bowl for soaking the bread cubes
- Pan for sautéing the onions
- Mixing bowl for combining the egg mixture
- Large pot for boiling the dumplings
- Slotted spoon for removing the cooked dumplings
- Serving platter for presenting the Semmelknodel
Method
Prepare the Bread Cubes:
- a. Take 16 ounces of white crusty bread (traditionally crispy bread rolls) and let them sit out for a few days until they become hard.
- b. Dice the bread into small cubes and set them aside.
Soak the Bread Cubes:
- a. In a bowl, pour 1 cup of hot milk over the bread cubes.
- b. Allow the bread cubes to soak in the milk for about 10 minutes, or until they become soft and moist.
Sauté the Onion:
- a. In a pan, melt 1 tablespoon of butter over medium heat.
- b. Add ¾ cup of very finely diced yellow onion to the pan.
- c. Sauté the onion until it becomes translucent and lightly golden in color.
- d. Remove the pan from heat and let the onion cool for a few minutes.
Prepare the Egg Mixture:
- a. In a separate bowl, lightly beat 3 large eggs with a fork.
- b. Add the cooled sautéed onion to the beaten eggs.
- c. Stir in 3 tablespoons of finely chopped fresh parsley.
- d. Season the mixture with 1 teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and 1/8 teaspoon of freshly ground nutmeg.
- e. Optional: If desired, add 8 strips of diced and fried bacon for a variation called Speckknödel (Bacon Bread Dumplings).
Combine the Bread and Egg Mixtures:
- a. Pour the egg mixture over the soaked bread cubes.
- b. Gently mix everything together until the bread cubes are well coated with the egg mixture.
- c. If the mixture seems too wet, add breadcrumbs as needed to achieve a firm consistency.
- d. Let the mixture sit for about 10 minutes to allow the bread to absorb the flavors.
Shape the Dumplings:
- a. With slightly wet hands, take a handful of the bread mixture and shape it into a ball.
- b. Repeat this process until all the mixture is used, forming 8 evenly-sized dumplings.
Cook the Semmelknodel:
- a. Bring a large pot of salted water to a boil.
- b. Gently drop the dumplings into the boiling water.
- c. Reduce the heat to a simmer and cook the dumplings for about 20 minutes, or until they float to the surface.
- d. Once the dumplings are cooked, carefully remove them from the pot using a slotted spoon.
Serve and Enjoy:
- a. Place the German Semmelknodel on a serving platter.
- b. Season with additional salt and pepper to taste, if desired.
- c. Serve the dumplings as a side dish with meat dishes or with your favorite sauce.
Nutrition
Calories308kcalCarbohydrates30gProtein12gFat15gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat5gTrans Fat0.1gCholesterol83mgSodium752mgPotassium224mgFiber3gSugar5gVitamin A319IUVitamin C3mgCalcium125mgIron3mg
Notes
Soak the bread cubes well to achieve a soft and moist texture.
Allow the egg mixture to sit for a few minutes to let the flavors meld.
Wetting your hands slightly while shaping the dumplings will prevent sticking.
If the mixture seems too wet, gradually add breadcrumbs until it reaches the desired consistency.
Cooking the dumplings at a gentle simmer will help them cook evenly without falling apart.
Experiment with adding variations like diced and fried bacon for extra flavor.
Serve the Semmelknodel with a flavorful sauce or gravy to enhance the overall taste.