Easy German Bread Dumplings | Semmelknödel
If you’re craving hearty German comfort food, look no further than German bread dumplings— or Semmelknödel as we call them in Germany! These savory dumplings are the unsung heroes of any authentic German meal, soaking up rich gravies and pairing perfectly with roasts or stews.
But here’s the secret: they’re surprisingly simple to make at home! Whether you’re looking to recreate memories of a trip to Southern Germany or just want to try a new recipe, mastering these dumplings will bring a taste of Germany straight to your table.
With my detailed recipe, you will love making these satisfying, flavorful dumplings from scratch—it is easier (and more fun) than you might think!
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Why You Will Love This Bread Dumplings Recipe
- they are as delicious as they are easy to make
- they are a great way to use up stale or leftover bread
- this recipe is very flexible
- they are the perfect side for hearty meat dishes
- they are perfect for sopping up lots of gravy and sauces
The ingredients
- Bread rolls: The main ingredient is stale white bread. You can also use my German bread rolls recipe but let them get a day-old
- Milk: Before adding the other ingredients, the bread cubes are soaked in milk
- Eggs: You will need eggs to make the dumplings hold their shape
- Onion: Some diced and sauteed onion adds a lot of flavor and texture
- Parsley: Some fresh chopped parsley adds a nice pop of color
- Butter: I always love adding a little butter to enhance the flavor of any dish
- Salt and pepper: A little seasoning will go a long way
Useful tools and equipment
Here are some of my favorites:
- Good bread knife: Mine is no longer available but this German bread knife is very similar
- Slotted spoon: Using a slotted spoon helps remove the dumplings from the cooking water
Substitutions and variations
- Bread: You can really use any bread or rolls for these dumplings as long as it’s not sweet. Pretzels are excellent in this recipe! If you only have fresh bread, wait until the next day to use it for this recipe.
- Milk: We use cow’s milk but any plant-based milk will work.
- Herbs: You can also use other herbs such as sage or thyme instead or in addition to the fresh parsley.
- Chicken broth: To add more flavor to your German dumplings, you can also cook them in chicken broth.
- Serviettenknödel (literally “napkin dumplings”): This is a fun variation of this bread dumpling recipe. All you need to do is form the entire dumpling dough into a log and roll it up very tight in a napkin or kitchen towel. Close the ends with some string. Now lower the dough in the kitchen towel into the boiling water and cook for about 20 minutes. When done, remove it from the water and the towel. You can then cut it into thick slices that you can serve just like the dumpling balls.
How to serve
I think these delicious bread dumplings make the perfect side dish for almost any meat. However, they pair particularly well with gamey meats. You can serve them with your Thanksgiving turkey, roast goose or chicken, pork roast, beef rouladen, or goulash, all with a side of red cabbage, or just a creamy mushroom sauce.
You can also slice any leftover dumplings and fry the slices in butter or oil in a large pan until golden brown.
How long do they last?
You can keep cooked dumplings in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, I recommend freezing them individually and then transferring them to a freezer bag or other freezer-safe container. They will keep up to 3 months in the freezer. To thaw, simply put them in hot water just like you did when you first cooked them.
Tips for success:
- Let the dumpling dough sit at room temperature for up to 30 minutes. That way the dumplings are more likely to hold their shape during the cooking process.
- If you’re new to making dumplings, I always recommend making a test dumpling. If it doesn’t turn out right, you can still make adjustments to the rest of the dumpling dough.
- Make sure to never boil the bread dumplings. Instead, keep the water just below boiling.
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How to make this dish
1. Dice the bread:
With a good bread knife, cut the bread (rolls) into slices and then small cubes. Smaller pieces are better than bigger ones!
2. Soak the bread dice:
Add the bread cubes to a large bowl, pour the hot milk over them, mix them, and let them soak for 10-15 minutes.
3. Sautee the onion:
Meanwhile, heat the butter in a small frying pan over low-medium heat. Dice the onion and chop the parsley. Add the chopped onion to the hot butter and saute until the pieces are translucent. Add the chopped parsley and saute for another minute or so. Remove the mixture from the heat and let it cool down.
4. Make the dumpling dough:
Once the onion mixture has cooled down, add it to the soaked bread mixture, and mix all the ingredients. In a separate small bowl, whisk the eggs. Pour the beaten egg over the bread-onion mixture. Season with salt and freshly ground black pepper. Mix until all the ingredients are well incorporated.
5. Form the dumplings:
Over medium heat, bring a wide pot of lightly salted water to a boil. While the water is heating, form the dumplings. I like to wet my hands with some cold water and form evenly big dumplings about the size of what fits into my palm or the size of a tennis ball.
6. Cook the dumplings:
Carefully slide the dumplings into the boiling water. Immediately turn the stove to low heat. You only want some gentle movement in the water but a full boil will make the bread dumplings fall apart. You can also make a test dumpling to see if your dumpling dough is right. If the dumpling is falling apart, you can add some bread crumbs or a bit of flour to the dough to make it stickier. Cook them for about 20 minutes. When done, remove the dumplings with a slotted spoon.
Let me know if you have any questions or comments!
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German Bread Dumplings
Ingredients
- 4 rolls or white bread about ½ pound
- ⅔ cup milk, hot
- 1 small onion
- 2 TBSP fresh parsley, chopped
- 2 TBSP butter
- salt and freshly ground black pepper
Instructions
- Cut the bread (rolls) into small cubes. Smaller pieces are better than bigger ones!
- Add the bread cubes to a large bowl, pour the hot milk over them, mix them, and let them soak for 10-15 minutes.
- Heat the butter in a small frying pan over low-medium heat. Dice the onion and chop the parsley. Add the onion to the hot butter and saute until translucent. Add the chopped parsley and saute for another minute. Remove the mixture from the heat and let it cool down.
- Once the onion mixture has cooled down, add it to the soaked bread mixture, and mix all the ingredients. In a separate small bowl, whisk the eggs and pour tthem over the bread-onion mixture. Season with salt and freshly ground black pepper. Mix until all the ingredients are well incorporated.
- Over medium heat, bring a wide pot of lightly salted water to a boil. While the water is heating, form the dumplings. With wet hands, form evenly big dumplings about the size of a tennis ball.
- Carefully slide the dumplings into the boiling water. Immediately turn the heat to low. Cook them for about 20 minutes. When done, remove the dumplings with a slotted spoon.
Notes
- you can make a test dumpling to see if the dumpling dough is right, if they’re falling apart, you can add some bread crumbs or flour to the dough
- this recipe is perfect for any light leftover bread, even pretzels!