Created by Danielle


Classic semmelknödeln (bread dumplings) are a great side dish and, if there are any leftovers, they can be easily reused in a variety of ways.

Ingredients for eight servings

18 ounces of white bread or rolls, 3 days old, cut into roughly ¾” X 1” pieces.

2 ¼ cups whole milk

A pinch of salt

4 Tablespoons flat leaf parsley leaves chopped finely

1 Onion finely chopped

1 teaspoon butter for the pan

2 large eggs

3 Tablespoons flour (for forming the dumplings)

A pinch of nutmeg

¼ teaspoon pepper


Place the bread pieces in a large bowl.

Warm the milk and pour it over the bread pieces.

Let them stand for 30 – 45 minutes.

Meanwhile heat the butter in a pan.

Saute the onion in the butter being careful not to let it brown.

Whisk the eggs.

Add the salt, pepper, nutmeg, parsley, and eggs to the dampened bread and knead well.

Add the onion and knead again.

Cover your hands with flour and then take sufficient bread-mixture to form 3” (roughly) balls.

Squeeze well.

Place four-or-five dumplings in the top “colander” part of a double boiler over boiling water.

It is better if the balls don’t touch, but not critical if they do.

Cover the double boiler and steam the knödeln for 15 to 20 minutes.

Remove and place on a plate.

Repeat until all the bread has been used.

Keep warm if you are going to use them immediately, otherwise let cool and refrigerate.

Alpharetta, Ga, 11/07/2020,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.