Semmelknödel: Bread dumplings perfect for soaking up gravies

Welcome to the hearty world of Bavarian cuisine. Today, from my Munich kitchen, I'm delighted to share the secrets of making authentic Bavarian Semmelknödel. These bread dumplings are a beloved specialty of the region, utilizing day-old buns to create a comfort food that's both delicious and sustainable. Perfect on their own or as an accompaniment to a rich stew, Semmelknödel will quickly become a favorite in your recipe collection.

Ingredients:

- 6 stale white bread rolls (Semmeln)

- 1 large onion, finely chopped

- 2 eggs

- 100g butter

- Approx. 200ml milk

- Salt to taste

- Freshly ground black pepper

- A pinch of nutmeg (optional)

- A bunch of parsley, finely chopped

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes (plus 30 minutes resting)

Servings: 6 dumplings

Equipment:

- Large frying pan

- Large bowl

- Large pot for boiling

- Cutting board and knife

- Whisk

Instructions:

1. Start by finely dicing the onion. In a frying pan, melt the butter over medium heat and sauté the onion until translucent, ensuring they don’t take on any color.

2. While the onions are cooking, place the buns in a large bowl and tear them into small pieces. Then, warm the milk gently – it should be warm but not boiling.

3. Season the milk with a generous amount of salt, pepper, and a pinch of nutmeg. Remember, the bread will need adequate seasoning, so don’t be shy with the salt.

4. Pour the seasoned, warm milk over the torn buns, ensuring all pieces are moistened. Toss gently to avoid breaking the pieces too much. Let this mixture sit for about 30 minutes until the bread absorbs all the liquid and becomes soft.

5. Now, finely chop the parsley and set aside.

6. Whisk the eggs in a separate bowl and then combine them with the chopped parsley.

7. Once the bread has absorbed the milk and softened, add the onion and the egg-parsley mixture. Use your hands to carefully mix all the ingredients together, maintaining some texture of the bread pieces.

8. Bring a large pot of salted water to a gentle simmer. With moist hands, form the mixture into dumplings, about the size of a tennis ball.

9. Carefully drop each dumpling into the simmering water. They should not be too small; you want a substantial dumpling to satisfy your hunger.

10. Let the dumplings cook gently for about 20 minutes. They should remain intact if the water is not boiling vigorously.

Cooking Tips:

- If the mixture feels too wet, add a few more breadcrumbs to achieve the right consistency. Conversely, if the mixture is too dry, you can add more milk or an extra egg.

- Always test one dumpling first; if it falls apart, adjust the mixture accordingly before shaping the rest.

- Dumplings should not be cooked in a rolling boil, as excessive movement can cause them to break apart.

Attribute to German Recipes:

This traditional Bavarian recipe was brought to you by German Recipes. For more delightful German cooking, check out their YouTube channel at https://www.youtube.com/@GermanRecipes.

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YouTube channel - German Recipes: https://www.youtube.com/@GermanRecipes

Semmelknödel: Bread dumplings perfect for soaking up gravies