German Bread Dumplings (Semmelknödel)
Serves 6
30 mins prep
20 mins cook
50 mins total
German bread dumplings, called Semmelknödel in German, are an amazingly delicious way to use leftover bread and soak up some sauce! They are a staple food in Germany.
I can feel my Oma applauding me from heaven because I know how much she appreciated not throwing away food! Serve with my creamy mushroom sauce (Jägersosse), a German roast like Böfflamott or Glühweinbraten, or my German pork goulash.
Semmelknödel would also be fun to make for Thanksgiving as a stuffing replacement!
Also in 'German Home Kitchen'!
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Cut 2/3 of the stale bread into small cubes or thin slices. Process the other third in the food processor to make breadcrumbs. Alternatively, you can use store-bought breadcrumbs.
oz stale bread
Place the bread cubes in a medium sized bowl and pour the warm water over the top. Add to taste salt, pepper and nutmeg. Let soak for 20 minutes, stirring occasionally. Do not discard any leftover liquid.
fl oz milk
tsp freshly ground pepper
tsp salt
tsp nutmeg
Peel the onion, then rinse and dry a handful of fresh parsley. Finely dice onion and chop up the parsley leaves.
yellow onion
handful fresh parsley
Melt 1 tablespoon of butter in a large skillet over medium high heat, add diced onion until it turns a light brown color. Add the chopped parsley and let wilt. Remove from heat.
tbsp butter
Add the egg and the cooked onion-parsley mixture to the milk-soaked bread and knead together. Add some flour until your dough sticks together nicely.
egg
Heat a large pot of salted water until boiling.
Shape a small test dumpling (about the size of a bouncy ball or one fourth of the size of a regular-sized dumpling). Reduce heat to just hot water and let steep a couple of minutes.
If the dumpling falls apart, add more breadcrumbs to the soft dumpling mixture and make another test dumpling.
Using wet hands, shape 6 dumplings and add to the boiling water, reduce heat to medium and let steep for about 20 minutes.
Serve with my creamy mushroom sauce (Jägersosse), a German roast like Böfflamott or Glühweinbraten, or my German pork goulash.
