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Bavarian Semmelknödel (Steamed Bread and Parsley Dumplings)
The iconic Bavarian accompaniment to rich roasts and goulashes: plump, fluffy dumplings made from stale bread rolls soaked in warm milk, onions sautéed in butter, fresh parsley, and nutmeg.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
4servings
- Stale white bread rolls cut into 1 cm cubes300 g
- Warm whole milk250 ml
- Eggs3 piece
- Finely diced yellow onion1 piece
- Butter30 g
- Fresh parsley, finely chopped1 piece
- Grated nutmeg0.3 tsp
- Salt1 tsp
Preparation Steps
1
Place bread cubes in a large bowl. Pour warm milk over them and let soak for 10 minutes without mashing.
10 min timer
2
Sauté finely diced onion in butter for 5 minutes until soft, stir in chopped parsley, and remove from heat.
5 min timer
3
Add sautéed onion, beaten eggs, salt, and nutmeg to soaked bread. Gently combine with wet hands until mixture holds together.
4 min timer
4
With wet hands, shape into 6-8 round, smooth, tennis-ball-sized dumplings.
5 min timer
5
Simmer in salted water on very low heat (barely trembling, not boiling) for 18-20 minutes. Lift out with a slotted spoon and serve hot with rich gravy.
20 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
