German Bread Dumplings (Semmelknödel)

Name: German Bread Dumplings (Semmelknödel)
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 buns or bread rolls or half a baguette; 1 pretzel/Brezn; 200 ml milk; 1 egg; 2 tbsp parsley; salt; pepper

Kristina K @kristina_k

Munich, Germany

A classic of the German/Bavarian/Austrian fall dish. I love it and have to have it every year in September, October or November. The ingredients are simple and if you do not have any pretzels - never mind. It just gives an extra flavor to the dumplings. It is the perfect recipe to use up rests of bread, rolls or baguettes.
Bon appetit!

Kristina K @kristina_k

Saved

Ingredients

45 mins

4 servings

6buns or bread rolls or half a baguette
1pretzel/Brezn
200 mlmilk
1egg
2 tbspparsley
salt
pepper

Saved

Steps

45 mins

1

Cut the buns and pretzel in very thin slices and let dry for two hours (on the heating). Then mingle in a big bowl.
2

Heat the milk slowly, don't bring to a boil. Pour some hot milk over the bread mix, add egg, salt, pepper and 2 tbsp finely chopped parsley. Knead with our hands until a firm dough forms up. If the mix is too dry add few milk. But be careful not to use too much milk otherwise the dumplings will dissolve when in boiling water.
3

Bring water with some salt in a large pot to a boil, reduce heat and let water simmer. Form (four) dumplings.
4

Poach the dumpling in the simmering water for 10-12 minutes. They will slightly expand (see photos).
5

Remove from water and serve with a mushroom and cream gravy. Please also see a photo of the ideal inside of a bread dumpling. Enjoy!