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Bread dumplings (Semmelknödel)

  • 30 g Butter
  • 60 g Onion, minced
  • 120 g Bread cubes
  • 120 g Semmelwürfel
  • Fresh Parsley, minced
  • 30 g Flour
  • 1/2 t Medium-Grain Salt
  • 1 Egg
  • 90 g Milk

Yields four dumplings or two servings.

Soak the bread cubes in water when using dried bread cubes.

Use 100 g water for every 100 g bread cubes.

To prepare the dumplings in advance:1

Always freeze the raw dumplings when preparing in advance, as the dumplings lose their flavor each time they are cooked. The consistency also suffers when they are reheated in a water bath.

  1. Prepare dough. Saute onion in butter. Combine onions, bread cubes, and remaining ingredients.
  2. Form dumplings into balls with damp (not wet!) hands.
  3. Steam dumplings 15-20 minutes, more or less depending on size.

  1. Oberndorfer, Florian, and Zabert Sandmann. Knödel: Die Besten Klassischen Und Internationalen Knödelrezepte. München Zs, 2021. 22-3, 29. ↩

  2. Müller, Anna, and Olga Walser. Mein Erstes Kochbuch: Mit Servierkunde und Nahrungsmittellehre. Verlag E. DORNER Gmbh, 2017. 84, 108. ↩

  3. "Semmelknödel." Gute Kueche. 1 March 2015. ↩