Semmelknödel – Traditional Bavarian Bread Dumplings

Preparation

1. 01

   Step 01

   Cut the day-old bread rolls into approx. 1 cm cubes and place them in a large bowl.

2. 02

   Over medium heat; do not let it boil.

   Melt the butter in a small saucepan over medium heat and cook the finely diced onion until translucent (approx. 3 minutes). Add the lukewarm milk and briefly warm 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 everything well. Cover and let stand for 10–15 minutes so the bread rolls 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 with your hands until a smooth, workable dough forms. If the dough is too soft, work in the flour gradually.

5. 05

   Step 05

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

6. 06

   Bring water to a boil, then reduce to low heat.

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

7. 07

   Let stand in barely simmering water, covered.

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

8. 08

   Step 08

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