German Bread Dumplings are absolutely delicious.
One of the most famous German side dishes and easy to make.
We do like to fry them up a little bit in a touch of oil, but that’s how we like them.
German Semmel Knoedel freeze well, so you can double or triple the batch, cook them, freeze them separated on cookie sheets, and then put them to ziplock freezer bags.
Then when you want them all you have to do is thaw and reheat.
Ingredients
- 14 rolls
- 1 onion
- 1 bunch parsley
- 3 tbsp. butter
- 2 cups milk
- 6 eggs
- 1 ½ tbsp. salt
- ½ tsp. pepper
- ¼ cup bread crumbs
Instructions
- Cut rolls and onions into small cubes and add to a large bowl.
- Chop the parsley.
- Melt butter in the pan, add onions and fry until translucent.
- Add parsley and fry with the onions for one minute.
- Shut off the heat and add the milk to the pan.
- Pour the mixture over the bread cubes and mix well.
- Add the eggs to a bowl and beat lightly with salt and pepper.
- Pour the egg mixture over the bread cubes and mix well.
- Allow to rest for about 10 -15 min.
- Knead the mixture well for a couple of minutes.
- Add the bread crumbs and knead for another couple of minutes.
- Wet hands with a bit of cold water and form tennis ball sized balls.
- Bring water to a simmer and add salt.
- Lower the dumplings into the water with a slotted spoon or strainer and let simmer for about 15 to 20 min.
- Remove the dumplings from the pot and serve hot.
