Semmelknoedel, or German bread dumplings, are a delicious and comforting side dish that pairs perfectly with a variety of main courses. These dumplings are made from stale bread rolls soaked in milk and mixed with savory ingredients, resulting in a soft and flavorful dumpling that is sure to please your taste buds. Follow this authentic German recipe to create a taste of Germany in your own kitchen!
Ingredients: 4 stale bread rolls Semmeln. 1/2 cup milk. 2 eggs. 1 small onion, finely chopped. 2 tablespoons butter. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 2 tablespoons fresh parsley, chopped. 1/4 cup breadcrumbs.
Instructions: In a large bowl, mix the old rolls of bread that have been cut into small cubes. Warm the milk up in a saucepan until it's just about to boil. Cover the bread cubes with the warm milk. Allow them to soak for about 15 minutes, or until they have soaked up most of the milk. Put the chopped onion in a different pan and cook it in butter until it turns clear. Allow it to cool a bit. When the eggs are done, add the chopped parsley, sauted onions, salt, black pepper, and nutmeg to the bread cubes that have been soaked. Make sure that everything is well mixed. Using wet hands, shape the mixture into dumplings about the size of golf balls. Press them down hard to keep their shape. Coat each dumpling evenly with bread crumbs by rolling it in them. As the water boils, add salt to a large pot. With a slotted spoon, carefully add the dumplings to the boiling water. Turn down the heat to a low level and cook the dumplings for 15 to 20 minutes, or until they float to the top and are done. With a slotted spoon, take the dumplings out of the pan and place them on paper towels to drain. You can eat the Semmelknoedel with your favorite German sauce or gravy. Have fun!
Prep Time: 30 minutes
Cook Time: 20 minutes
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