Best 3 Authentic Bavarian Semmel Knoedel Bread Dumplings Recipes

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**Discover the Authentic Flavors of Bavarian Semmel Knödel (Bread Dumplings)**

Originating from the heart of Bavaria, Germany, semmel knödel, also known as bread dumplings, are a culinary delight that has captivated taste buds for centuries. These dumplings are the perfect accompaniment to hearty meat dishes like pork roast or beef goulash. Indulge in the soft, fluffy texture of these dumplings, which are meticulously crafted using a combination of stale bread rolls, milk, eggs, and a blend of aromatic herbs. Follow our step-by-step guide to create these delectable dumplings from scratch and elevate your dining experience. Additionally, explore variations of this classic dish, including a vegetarian version made with spinach and cheese, a sweet version featuring dried fruits and nuts, and a unique bread dumpling soup that combines the best of both worlds.

Check out the recipes below so you can choose the best recipe for yourself!

SEMMELKNOEDEL (BREAD DUMPLINGS)



Semmelknoedel (Bread Dumplings) image

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.

Provided by Peachy

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 4

Number Of Ingredients 9

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
2 eggs
½ teaspoon salt
1 pinch ground black pepper
½ cup dry bread crumbs

Steps:

  • 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!

Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g

BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)



Bavarian Semmel Knoedel (Bread Dumplings) image

This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html

Provided by FoodieWife

Categories     European

Time 35m

Yield 6 dumplings

Number Of Ingredients 5

8 hard French rolls (one loaf French bread)
2 eggs, whisked
1 cup whole milk, scalded
1 teaspoon kosher salt
1 large handful fresh parsley, chopped

Steps:

  • 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 15-30 minutes (or overnight).
  • In a pot of salted boiling water, cook for 15-20 minutes.
  • 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!

AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)



Authentic Bavarian Semmel Knoedel (Bread Dumplings) image

These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

Provided by BecR2400

Categories     German

Time 30m

Yield 4 dumplings, 2 serving(s)

Number Of Ingredients 7

2 -3 hard French rolls (day old)
1 tablespoon coarsely chopped fresh parsley
1/2 cup warm milk
1 large egg
salt
pepper
freshly grated nutmeg

Steps:

  • Slice the rolls into 1/4-inch thickness.
  • Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
  • In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
  • Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
  • Bring a pot of salted water to a boil.
  • Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
  • Remove dumplings with a slotted spoon into a colander to drain.
  • Serve with stew or goulash or gravy.
  • Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.

Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5

Tips:

  • Ensure that your bread is stale. Fresh bread will not absorb the milk and eggs properly, resulting in soggy dumplings.
  • Use high-quality ingredients. Fresh herbs, flavorful broth, and good-quality bread will make a big difference in the taste of your dumplings.
  • Do not overmix the dumpling mixture. Overmixing will make the dumplings tough.
  • Poach the dumplings gently. Boiling them will cause them to break apart.
  • Serve the dumplings immediately. They are best when they are fresh out of the pot.

Conclusion:

Bavarian semmel knoedel (bread dumplings) are a delicious and versatile dish that can be served as a main course or a side dish. They are easy to make and can be customized to your own taste. Whether you prefer them with a light broth or a rich gravy, these dumplings are sure to be a hit.

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