Bread Dumplings (Semmelknodel)

Bread Dumplings (semmelknodel)

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Vicki Butts (lazyme)


From THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1/2 lb
    stale white bread
  • 1 c
    milk, warmed
  • 1 Tbsp
    cooking oil
  • 1 medium
    onion, chopped
  • 3
  • 1/2 tsp
  • 1/4 tsp
    white pepper
  • 1/8 tsp
  • 3 Tbsp
    fresh parsley, chopped

How to Make Bread Dumplings (Semmelknodel)


  1. Break bread into small pieces; place in a medium bowl and pour milk over.
  2. Saute onion in oil till brown.
  3. Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff -- add more milk or bread to adjust consistency.
  4. Working with floured hands, form mixture into a roll about 2-1/2 inches wide.
  5. Cut roll into 8 pieces and form each into a dumpling.
  6. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.

Printable Recipe Card

About Bread Dumplings (Semmelknodel)

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: German

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