Semmelknödel – Traditional Bavarian Bread Dumplings

Preparation

1. 01

   Step 01

   Cut the stale bread rolls into approx. 1 cm cubes and place in a large bowl.

2. 02

   Over medium heat, do not allow to boil.

   Melt the butter in a small saucepan over medium heat and sweat the finely diced onion until translucent (approx. 3 minutes). Add the lukewarm milk and warm briefly until the butter is fully incorporated into the milk.

3. 03

   Step 03

   Pour the warm milk-butter-onion mixture over the bread cubes and mix well. Cover and leave to stand for 10–15 minutes, allowing the bread to fully absorb the liquid.

4. 04

   Step 04

   Add the beaten eggs, chopped parsley, salt, pepper and nutmeg to the bread mixture and knead vigorously by hand until a smooth, workable dough forms. If the dough is too soft, gradually work in the flour.

5. 05

   Step 05

   Moisten your hands with cold water and shape the mixture into 8–10 equal-sized, smooth dumplings (approx. 6–7 cm in diameter).

6. 06

   Bring the water to the boil, then reduce to a low setting.

   Bring a large pot of generously salted water to the boil, then reduce the heat so the water is only gently simmering (not bubbling vigorously).

7. 07

   Leave to cook, covered, in gently simmering water.

   Carefully slide the dumplings into the simmering water in batches and cook, covered, for 15–20 minutes. Do not boil, otherwise the dumplings will fall apart.

8. 08

   Step 08

   Lift the dumplings out with a slotted spoon, drain briefly and serve warm.