Recipe details
Side Dishes
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German Bread Dumpling
40min
6 servings
Cook this dish
German Bread Dumplings, or Semmelknödel, are a classic Bavarian side dish made from stale bread, milk, eggs, and herbs. These soft, round dumplings have a delicate texture and subtle flavor that pairs perfectly with roasted meats and rich gravies. They're a comforting and economical dish that transforms leftover bread into a delicious accompaniment. Semmelknödel are an essential part of German cuisine and a great way to experience traditional Central European flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare bread
Cut stale bread into small cubes and place in a large bowl.
Add milk and eggs
Pour milk over bread cubes and add beaten eggs. Mix gently and let stand for 15 minutes.
Prepare onion
Finely chop the onion.
Sauté onion
In a small pan, melt butter and sauté chopped onion until translucent.
Add herbs and spices
Add sautéed onion, chopped parsley, nutmeg, salt, and pepper to the bread mixture.
Mix ingredients
Mix all ingredients thoroughly. If the mixture is too wet, add flour gradually.
Form dumplings
With wet hands, form the mixture into 12 round dumplings.
Boil water
Bring a large pot of salted water to a gentle boil.
Cook dumplings
Carefully add dumplings to the boiling water. Simmer for about 15-20 minutes until they float to the surface and are cooked through.
Serve
Remove dumplings with a slotted spoon and serve immediately with your favorite main dish and gravy.
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