Bayerische Semmelknödel
Bavarian Semmelknödel turn stale bread rolls, hot milk, egg, onion, parsley, and nutmeg into tender dumplings poached in salted water.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Pour hot milk over the sliced rolls and rest 15 minutes.
- 2
Soften onion in butter and add it with parsley, eggs, salt, pepper, and nutmeg.
- 3
Mix gently and rest 10 minutes; add breadcrumbs only if the mixture will not hold.
- 4
Shape six damp-handed dumplings and test one first.
- 5
Poach in barely simmering salted water for about 15 minutes without boiling.
- 6
Drain and serve immediately with sauce.
Cook notes
Tips
Semmelknödel are poached, not baked.
Do not compress the bread mixture or the dumplings become heavy.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
- To reheat, steam them gently or microwave briefly.
What to Serve With
- Mushroom cream sauce
- Roast pork
- Goulash
Common Mistakes
- Semmelknödel are poached, not baked.
- Do not compress the bread mixture or the dumplings become heavy.
Recipe FAQ
What defines Bayerische Semmelknödel?
Bavarian Semmelknödel turn stale bread rolls, hot milk, egg, onion, parsley, and nutmeg into tender dumplings poached in salted water.
What should I avoid when making Bayerische Semmelknödel?
Semmelknödel are poached, not baked.
Kitchen tools
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Blender
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Saucepan
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Skillet
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Chef knife
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Cutting board
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