Semmelknödel

Savor the comforting flavors of Semmelknödel, a traditional German bread dumpling infused with nutmeg and fresh parsley. Perfect for a cozy weeknight dinner alongside your favorite roast or stew.

• 250 grams day-old bread rolls
• 200 ml milk
• 2 large eggs
• 100 grams onion
• 30 grams butter
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 2 tablespoons parsley

Method

1. 1

   In a skillet, melt the butter over medium heat and sauté the chopped onions until translucent.

2. 2

   In a large mixing bowl, combine the bread cubes, sautéed onions, warm milk, eggs, salt, and nutmeg (if using).

3. 3

   Mix everything well until the bread is fully soaked and the mixture is slightly sticky.

4. 4

   Let the mixture rest for about 15 minutes to allow the flavors to meld.

5. 5

   With wet hands, form the mixture into round dumplings about the size of a golf ball.

6. 6

   Bring a large pot of salted water to a gentle boil and carefully add the dumplings.

7. 7

   Cook the dumplings for about 15-20 minutes or until they float to the surface, indicating they are done.

8. 8

   Remove the dumplings with a slotted spoon and serve warm, garnished with parsley if desired.