Semmelknödel — Bavarian bread dumplings
Day-old rolls bound with milk and eggs, shaped and gently poached.
Active time35 min
Cooking25 min
Total1 hResting : 5 min
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Ingredients
- 2 parsley sprig
- 1 onion
- 20 g unsalted butter
- 200 ml whole milk
- 3 egg
- 1 pinch of ground nutmeg — optional
- 1 pinch of ground pepper — optional
- 1 pinch of fine salt — optional
- 7 day-old white bread roll
Preparation
Dice the rolls finely. Put in a bowl, pour over 100 ml milk and toss. Leave to soak while preparing the onion.
200 ml whole milk7 day-old white bread roll- knife
- chopping board
- mixing bowl
- spoon
Peel and finely chop the onion. Melt 10 g butter in a frying pan and soften the onion for about 5 min without browning. Add the remaining 10 g butter, melt, then cool briefly off the heat. Wash and chop the parsley leaves.
2 parsley sprig1 onion20 g unsalted butter- knife
- chopping board
- nonstick frying pan
- spatula
Crack the eggs into a bowl and beat them. Add to the bread with the remaining 100 ml milk, parsley and cooled onion butter. Add the optional seasonings. Knead into a cohesive, even mixture, then shape about 12 evenly sized dumplings.
3 egg1 pinch of ground nutmeg — optional1 pinch of ground pepper — optional1 pinch of fine salt — optional- mixing bowl
- fork
Bring a large pot of water to the boil. Gently lower in the dumplings and immediately reduce the heat. Cover and poach for about 20 min at a very gentle simmer until cooked through. Do not boil vigorously. Lift out with a slotted spoon and serve hot.
- large stockpot
- lid
- slotted spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration