Bavarian Semmel Knoedel (Bread Dumplings)
These bread dumplings are a tradition in Bavaria. Made with stale bread, hot milk and egg the ingredients are very simple. They are boiled in water and are traditionally served with a Bavarian Goulash (red paprika sauce) or with pork roast and a gravy. These are a family favorite that I make the way that my Mutti taught me to do.
Servings 6 dumpings
Calories 238kcal
Ingredients
- 1 loaf French bread or about 8 french-style rolls
- 2 eggs whisked
- 1 cup whole milk scalded
- 1 teaspoon kosher salt
- 1 handful fresh parsley chopped
Instructions
- NOTE: You want to be sure that the bread is "stale" by at least one day.
- Slice the bread into 1/4 inch thickness.
- In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
- Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes.
- When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk.
- With wet hands, form into six balls.
- Chill for 15 to 30 minutes (or overnight).
- In a pot of salted gently boiling water (you don't want a hard boil, lest the dumplings fall apart. ,Cook for 15 to 20 minutes. Remove with a slotted spoon.
- This makes a perfect side dish with a stew that has a rich gravy.
- For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!
Notes
NOTE: Some people said that their dumplings fell apart in the water, which has never happened to me. When forming the balls, I squeeze the wet bread mixture a bit to firm it up, and roll them together with a firm touch. It's sort of like making meatballs, if you've ever done that. By chilling them, I make sure that everything binds together well.