Wednesday, 25 December 2013

Bread Dumplings (Semmelknoedel)

No Bavarian/Austrian dish would be complete without the famous "Semmelknoedel" (bread dumplings). It goes particularly well with game, roast chicken/duck/goose. Since it is Christmas time again, it is - again - "Knoedel"-time.
They are a lot easier to make than potato dumplings (particularly those based on raw potatoes). You should buy the bagels at least 1 day before doing the dumplings.

What you need

  • 6 - 8 bagels (based on white plain flour)
  • flat-leave parsley
  • 1 small onion
  • speck (bacon) - although this is optional
  • 3 eggs
  • 250 - 350ml milk
  • salt pepper
  • butter
  • 75-100 g white/plain flour


  • small pot for heating up milk and simmering onions/bacon
  • a glass for stirring the eggs
  • bowl for preparing
  • large pot

How you do it

Prepare the dough

  • After you buy the bagels, let them dry in the open kitchen for a day or so. The bagels should really be dry when making the dumplings (that way they suck up more milk/eggs)
  • On the day: cut the bagels into slices and place the slices in a bowl
  • put the milk in the small pot and heat up. No need to put the milk on the boil. Just heat it up.
  • When the milk is hot/warm - pour over the sliced bagels in the bowl and let it rest.
  • Chop the onions (and bagels)
  • In the small pot melt butter and put the onions (and bacon) in it. Sautee the onions (bacon). 
  • Turn off the heat and let cool down.
  • Next chop the parsley very finely.
  • Next put the eggs (yolk and egg white) into a glass and mix - (e.g. with a fork)
  • Now you are ready to put the chopped parsley, mixed eggs and onions (bacon) into the bowl together with the bread/milk mix. 
  • Add 1-2 teaspoons of salt and some ground pepper.
  • Finally, mix all ingredients to a dough. You can do it with your hands (messy) or in a food processor).
  • The consistency should be moist and soft, but obviously not liquid, or not too firm.


  • Take a small handful of the dough and roll in your hands until it forms a small ball
  • sprinkle/roll in flour
  • repeat until all dough is gone and formed into dough-balls

  • Now take your large pot and fill with water. Add 1-2 teaspoon of salt
  • Heat up the water until it boils, then turn down the heat
  • Now place each doughball carefully into the hot water. Remember the water only needs to be hot - it must not boil (as this will help disintegrate the dough balls).
  • The doughballs will most likely sink to the bottom.
  • Let the doughballs int he hot water for ca 10 min. Most likely, they will move to the top as the dough gets hard.
  • Remove from the pot and put on a hot plate. 
  • They are best served hot.

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