I always get a lot of requests for German recipes and since I love to cook German at home this is so easy for me to do. I decided to share as many of my German recipes, tips and tricks with you guys.
If you have ever been to Germany, especially Bavaria, you’ve probly seen or even tried these Bread Dumplings. Everyone loves them and raves about them when I make these delicious dumplings.
I personally love them any shape or form and can even eat them with nothing but a little butter…. they are so yummy. However the traditional way of eating these is together with some kind of roast, pork or beef, and gravy.
The Semmelknodel are so easy to make and they freeze very well. I usually make the recipe double if not triple and freeze them all on a cookie sheet till they are no longer sticky and then place them in a freezer bag or container and you can pull out as many as you need at that time.. even just one for your lunch
- 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
- 1 cup milk
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley ( I usually use the entire bundle I buy..lol)
- 2 eggs
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup dry bread crumbs (optional)
Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
P.s. if you decide to freeze them, do not cook them first, stop after forming the dumplings and then add them to the freezer, then when you are ready to cook them, pull out and follow instructions just like above