Semmelknödel
(German Bread Dumplings)
A Little Background
German Bread Dumplings.
Use left over bread for these they have a flavor similar
to the stuffing in a Thanksgiving turkey.
Prep
Step 1
I had some leftover wonderful German Rye Bread and didn’t want to waste it,
so I decided to make Semmelknödel or bread dumplings.
Next we will soak the bread, chop the veg and get them ready, and saute.
Step 2
Break the bread up and soak it in milk or stock for at least 15 minutes.
Step 3
While the bread is soaking saute the veg in butter or olive oil for 2 minutes on medium heat.
Add the herbs and cook for another minute.
Step 4
Squeeze most of he milk or stock out of the bread and place in a large bowl. Mix in the eggs.
Step 5
Add some bread crumbs if needed so you can form a nice ball.
Step 6
Heat a pan with 6 or 8 cups of boiling water or stock.
I use a little chicken bouillon. Then I try one ball as a test to see if it holds together as it cooks.
Step 7
After the dumpling floats I let it cook for another minute, then fish it out with a slotted spoon or skimmer.
Cook the rest of the dumplings, but don’t over crowd the pan. The water needs to come back to a boil quickly or the dumplings will get soggy and fall apart. Here I did about 4 at a time, then just placed them on a plate and keep them warm in the oven.
You can make large or small ones. The larger ones of course take a bit longer to cook.
Serve 2 large or 3 or 4 small ones, they go perfect with a roast,
like this Pork Tenderloin Sauerbraten.
Semmelknödel (German Bread Dumplings)
Ingredients
- 4 to 5 cups dry bread
- 1 cup milk or stock to soak
- 1 medium onion 1 cup
- 3 stalks celery chopped (1 cup)
- 1 Tablespoon Poultry Seasoning
- or a blend of similar spices such as:
- 1 teaspoon Thyme
- 1 teaspoon Marjoram
- 1 teaspoon Sage
- 3 Eggs
- 1 /2 to 1 cup bread crumbs to thicken
- 2 Tablespoons butter or olive oil
Instructions
- I had some leftover wonderful German Rye Bread and didn’t want to waste it so I decided to make Semmelknödel or bread dumplings. Next we will soak the bread, chop the veg and get them ready, and saute. Any kind of savory bread will work. Break the bread up and soak it in milk or stock for at least 15 minutes.
- While the bread is soaking saute the veg in butter or olive oil, for 2 minutes on medium heat. Add the herbs and cook for another minute.
- Squeeze most of he milk or stock out of the bread and place in a large bowl. Mix in the eggs. Add some bread crumbs if needed so you can form a nice ball.
- Heat a pan with 6 or 8 cups of boiling water or stock. I use a little chicken boullion. Then I try one ball as a test to see if it holds together as it cooks.After the dumpling floats I let it cook for another minute, then fish it out with a slotted spoon or skimmer.
- Cook the rest of the dumplings, but don’t over crowd the pan. The water needs to come back to a boil quickly or the dumplings will get soggy and fall apart. Here I did about 4 at a time, then just placed them on a plate and keep them warm in the oven.
- You can make large or small ones. The larger ones of course take a bit longer to cook. Serve 2 large or 3 or 4 small ones, they go perfect with a roast, like this Pork Tenderloin Sauerbraten
Final Thoughts
You can use any bread to make these very popular dumplings.
It is a great way to use up leftover bread.
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