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German Bread Dumplings - Semmelknödel

I had a tail end of a dry baguette and decided to try and make some bread dumplings. These are specific to the Bavarian region of Germany. You’ll find lots of other potato based dumplings.

Here are two recipes I found as good starting points, although I was really making a much smaller amount:

Daring Gourmet

  • 11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes
  • Note: It’s more convenient to use bags of unseasoned bread stuffing - it’s already cubed, simply let it dry out a little longer. (I do not advise using croutons though as they’re too hard.)
  • 1 cup hot milk
  • 1 tablespoon butter
  • 3/4 cup very finely diced yellow onion
  • 4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)
  • 2 large eggs , lightly beaten with a fork
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt (you can use less if using bacon)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • breadcrumbs, as needed

Quick German Recipes

  • 10 -12 slices stale bread (about 8 rolls)
  • 1½ cups milk, lukewarm
  • 1 tsp salt
  • 3 slices bacon, chopped
  • 1 small onion, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 eggs
  • breadcrumbs as needed

This was hard to scale down to a small amount of leftover bread. I used too much milk and then tried to fix it with flour. I also used onion powder and didn’t add parsley. So basically — a completely different recipe!

I did simmer for 20 minutes but they didn’t really seem done. I put them in a cast iron pan with a little butter and baked for 15min per side, plus a little broil at the end to brown.

Tasty, but will need to actually get the quantities right next time :wink: