Semmel Knödel (Bavarian Bread Dumplings)
Side Dishes item created by JRSofty, Nov 9, 2013
  • First a little history on what exactly Semmel are. A Semmel is the Bavarian term for what the rest of Germany calls Brötchen or small bread. These are small bread rolls which are used for pretty much everything from sandwiches, to breakfast rolls. They are usually hard and crusty on the outside while fairly soft on the inside, when fresh.

    For this recipe you will need the following:
    • 6 Semmel or Bread Rolls weighing in total approximately 250g that are a day or two old.
    • 1 Small Onion
    • Some Parsley
    • 60g Butter
    • 125ml Milk
    • Salt
    • 2 Eggs
    • 50g of 550 Flour
    Cut the bread rolls in to small cubes, and place into a large bowl. Dice the onion and fry in butter, add the parsley to taste. Place the onion, butter, and parsley mix in the bowl with the bread cubes. Add the milk and eggs and knead together with your hands. Add salt to taste, and flour to help thicken. When ready the dough should be a firm slightly sticky mass.

    Taking some dough in your hands, roll into a ball of approximately between 3.5cm and 4cm in diameter. When all the dough is used, then add the dumplings to hot lightly salted water. DO NOT BOIL. Allow to sit in the hot water for 8 to 10 minutes, take out of water and server.

    This recipe makes about 8 dumplings.
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Catalyst, Retty and Kim like this.
  1. JRSofty
    I'm not certain as I've never tried. I don't see why it wouldn't work with sourdough, if it is already baked. My wife says that if you dice it up and let it dry a bit it should work. The bread really should be at least a day old, don't use fresh. She also if you have seeds in your sourdough (carawayseeds etc.) it may change the taste of the dumpling. You could also use pretzels (soft pretzels natually) instead of other breads to make the dumplings as well, but again it changes the taste.
    Kim likes this.
  2. Kim
    I really want to try these, due to Jeff practising his sourdough and baguette production daily we have a fair bit of left over gorgeous sourdough bread, do you think it would work with sourdough?
  3. JRSofty
    That sauce was a simple powered bratensauce. Nothing spectacular, we were cooking on the cheap that night so didn't have any meat to make a sauce with, so this was just a powder mix from Knorr. Naturally a sauce made from cooking a meat dish would be better.

    Yes basically they are exactly balls of stuffing. One Thanksgiving we actually were trying to go backwards and make stuffing from prepackaged knödeln. I think next time I will suggest to my wife to just make the dumplings :D
  4. Catalyst
    Jason, what is the sauce you are serving over the ones in the photo?

    also the mix and form would make nice little stuffing balls for Spatchcock. :)
  5. JRSofty
    Normally as a side dish to meat with a sauce. However, there is no reason why they couldn't be eaten as a main course. You can even fry up some bits of bacon and mix that into the dough as well. A sauce is usually needed for them.
    Kim likes this.
  6. Kim
    These sound very interesting Jason, are they usually served with something as a side dish or on their own?