Everyday Kitchen

German/Central European · Sides

Semmelknodel

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Semmelknodel is a German/Central European dish. Use stale bread so it absorbs milk without becoming paste.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
20 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Semmelknodel. The photograph shows sliced bread dumplings with mushrooms and cheese; this draft makes whole boiled dumplings without the mushroom sauce.
The photograph shows sliced bread dumplings with mushrooms and cheese; this draft makes whole boiled dumplings without the mushroom sauce. Representative photograph of Semmelknodel. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Poach

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 15 min

  1. Pour milk from 300 g stale bread rolls, cubed, 250 ml warm milk, 100 g onion, chopped, 30 g butter, 2 eggs, 20 g parsley, ½ tsp salt over bread and stand 15 minutes. Cook onion in butter 5 minutes; cool and mix with bread, eggs, parsley and salt.

Shape · About 5 min

  1. Form 12 firm balls with damp hands; rest 5 minutes.

Poach · About 20 min

  1. Bring 2500 ml water, 1 tsp salt to a gentle simmer. Cook dumplings 15–20 minutes without a hard boil until set and 71°C / 160°F inside.

    Check: Look for this result: set and 71°C / 160°F inside.

Tips

  • Use stale bread so it absorbs milk without becoming paste.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use leftover baguette instead of bread rolls.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Semmelknodel one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Semmelknodel?

Use stale bread so it absorbs milk without becoming paste.

What can I substitute in Semmelknodel?

Use leftover baguette instead of bread rolls.

Can I prepare Semmelknodel ahead?

Prepare the measured ingredients for Semmelknodel one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes