Bayerische Semmelknödel
Traditional Bavarian bread dumplings made from crusty bread rolls soaked in warm milk, enriched with sautéed onions, fresh parsley, and nutmeg, poached to fluffy perfection.
Ingredients
- • 300g stale crusty bread rolls (Semmeln / Kaiserbrötchen), cut into small cubes
- • 250ml warm whole milk
- • 1 medium onion, finely minced
- • 30g butter, 1 small bunch fresh flat-leaf parsley finely chopped
- • 3 large eggs, pinch of freshly grated nutmeg, 1 tsp salt, black pepper
Preparation Steps
Place bread cubes in a large bowl. Pour warm milk evenly over bread, toss lightly, and let stand for 15 minutes to soften without mashing.
Melt butter in a skillet. Sauté finely minced onion for 4 minutes until translucent. Stir in chopped parsley for 30 seconds off heat, then pour over softened bread.
Add eggs, salt, pepper, and nutmeg. Gently knead by hand until a cohesive dumpling mass forms. Let rest 10 minutes. With wet hands, shape into 6-8 compact, smooth round dumplings.
Drop dumplings into a wide pot of barely simmering salted water (do not boil). Poach on low heat for 20 minutes until they rise to the surface and feel light and springy. Lift with a slotted spoon and serve.