🥟 Bread Dumplings (Semmelknödel)
Semmelknödel are bread dumplings from southern Germany and Austria, made from cubes of stale white rolls soaked in warm milk and bound with egg, onion softened in butter and chopped parsley. They are shaped into balls and simmered in salted water until light and fluffy. Soft and savoury, they are served as a side to roasts and gravies or mushroom sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g stale white rolls, cut into small cubes
- 250 ml milk, warmed
- 2 eggs
- 1 onion, finely chopped
- 15 g butter
- 3 tbsp chopped parsley
- Salt, pepper and nutmeg
Method
- Pour the warm milk over the bread cubes and leave 15 minutes.
- Soften the onion in the butter and add it to the bread with the eggs, parsley and seasoning.
- Mix gently with wet hands and shape 8 dumplings.
- Simmer in barely bubbling salted water for 20 minutes and serve.
How to make it lighter
- Serve two dumplings rather than three alongside plenty of vegetables.
- Choose a light mushroom or vegetable sauce instead of a rich roast gravy.
- Use low-fat milk; the texture stays almost the same.
History
Bread dumplings have long been a way to use up stale bread in Bavaria, Austria and Bohemia. Today they are a standard side dish in Bavarian and Austrian inns.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →