Cooking Lucid
Semmelknödel
Fluffy Bavarian bread dumplings made from stale rolls — the perfect vehicle for gravy alongside Rouladen, Schweinebraten, or mushroom ragout.
Prep 20 min
Cook 20 min
Total 40 min
Serves 6
Ingredients
Step 1 — Dumpling mixture
- 8 stale Semmel rolls or dinner rolls (cubed, about 8 cups)
- 1¼ cups warm milk
- 3 eggs
- 3 tbsp fresh parsley (chopped)
- ½ small onion (finely diced and sautéed)
- 2 tbsp butter
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp white pepper
Step 2 — Cook
- Large pot of salted simmering water
Instructions
- 1
Soak the bread
Toss bread cubes with warm milk and let soak 15 minutes. Add eggs, parsley, sautéed onion, melted butter, salt, nutmeg, and pepper. Mix to a cohesive, moldable dough — add more milk if dry.
- 2
Shape and simmer
With wet hands, form into 8–10 balls. Simmer gently in salted water 15–20 minutes — do not boil vigorously or they will fall apart.
- 3
Serve
Remove with a slotted spoon. Serve hot alongside roast, rouladen, or mushroom sauce.
Nutrition per serving: 240 cal · 8g protein · 36g carbs · 8g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
