Bavarian “Semmelknödel” (bread dumplings) are made from leftover bread and are probably one of the best side dishes ever invented.
- Stale bread, cut into 1 inch cubes
- 1 cup milk
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 2 eggs
- Salt and pepper
- ½ cup dried bread crumbs, as needed
- Cut up stale bread into small 1 inch cubes and place them in a large mixing bowl.
- Heat up the milk, then pour it over the bread cubes. Stir briefly to coat and let them soak for 15 minutes.
- Meanwhile, melt butter in skillet over medium heat. Add the chopped onions; cook and stir until tender. Stir in the parsley, and remove from the heat.
- Add the onion mix into the bowl with the bread. Add eggs, salt and pepper. Using your hands, squeeze the dough through your fingers until it is smooth and sticky.
- Bring a large pot of salted water to a boil. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the dumpling batter. Variation: You can use a small handful of dried bread crumbs as a stabilizing core, around which you form the batter.
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove. They should come out soft, spongy and delicious!
You can order our German bread by clicking here. We ship nationwide. We sure hope that you will never have left-overs from our bread, but if you do, now you know what to do!