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Bavarian bread dumplings (Semmelknödel)

  • For toasting
    • 80 g White Bread, cubed
    • 25 g Butter, melted
  • 25 g Butter
  • 40 g Onion, minced
  • 1 Garlic Clove, mince
  • 40 g Milk
  • Salt
  • Black Peppercorn, ground
  • Nutmeg, grated
  • Dough
    • 80 g White Bread, cubed
    • 2 Eggs
    • Fresh Parsley, chopped
    • 80 g Cheese Quark or Ricotta or Cottage Cheese
    • 20 g Flour
    • 30 g Breadcrumbs

Yields five 100 g dumplings or two servings.

  1. Toast bread cubes. Preheat oven to 180ºC (350ºF). Mix bread and butter. Cook 12 minutes until golden brown.
  2. Sweat onion and garlic in butter until transparent. Mix in milk, salt, pepper, and nutmeg, and cook until mixture begins to simmer.
  3. Mix dough. Combine roasted and unroasted bread cubes and dough ingredients. Mix in onion mixture from pan.
  4. Form dumplings into balls with damp (not wet!) hands.
  5. 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. 28-9. ↩