German Bread Dumplings (Semmelknödel)
Serves 430 mins prep20 mins cook
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!
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Instructions
0 Cut the stale bread into small cubes or thin slices. Place in a medium sized bowl and pour the lukewarm milk over the top. Add to taste salt, pepper and nutmeg. Let soak for 20 minutes. 1 Peel both onions, then rinse and dry a handful of fresh parsley. Finely dice onions and chop up the parsley leaves. 2 Melt 1 tablespoon of butter in a large skillet over medium high heat, add diced onions until they become clear. Add the chopped parsley and let wilt. Remove from heat. 3 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. 4 Heat a large pot of salted water until boiling. 5 Shape a small test dumpling (about the size of a bouncy ball or one fourth of the size of a regular-sized dumpling). Add to barely boiling water, reduce to medium heat and let steep a couple of minutes.If the dumpling falls apart, add more flour to the soft dumpling mixture and make another test dumpling. 6 Using wet hands, shape 8 dumplings and add to the boiling water, reduce heat to medium and let steep for about 20 minutes. 7 Serve with my creamy mushroom sauce (Jägersosse), a German roast like Böfflamott or Glühweinbraten, or my German pork goulash.View original recipe