German Bread Dumplings (Semmelknödel)

German bread dumplings are a simple but flavorful Bavarian side dish that is especially delicious when smothered in gravies or sauces.

Prep Time20

Cook Time15

Course: Side Dish

Cuisine: German

Servings:

Calories: 149kcal

Ingredients

1 standard loaf of bread A standard loaf of bread can be 1 lbs, 800 grams, or 12-16 ounces. You can scale this up and down as you like, but different sizes work great in this recipe.
1 cup milk Or water. You may need to use more or less.
¾ cup bacon Finely diced, use up to 1 cup.
1 large onion Finely diced.
1 tablespoon butter Or other oil/fat of your choice.
2 large eggs
¼ teaspoon fine sea salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg Optional.

Instructions

Chop the stale bread into small cubes and place in a large bowl. Pour the milk or water over the bread, cover it, and let it sit for 20-30 minutes or until softened. Prep all of your veggies and other ingredients: finely mince the onion and parsley, and finely dice the bacon.
As the bread is soaking, heat the butter in a frying pan on medium-low and then add and cook the bacon until halfway done before adding the onion and cooking them until they are transparent and the bacon is fully cooked and crispy.
Your soaked bread should be ready by now. Make sure it is not soggy by squeezing out any excess liquid. Add the cooked onions and bacon to the bread, along with the eggs, parsley, salt, pepper, and nutmeg.
Knead the mixture with your hands until thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
Wet your hands to prevent the dough from sticking and form knödel about the size of a golf ball or just slightly larger (they will expand slightly when cooked). Press the Knoedel firmly between your palms to make sure they're nicely compact and round.
Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully lower the bread dumplings into the water with a slotted spoon and hold them for a few seconds before releasing them.
Let them cook for 15-20 minutes, and then carefully lift them out with the slotted spoon. Do not at any point let the water boil or you risk your bread dumplings losing their shape and falling apart.

Notes

Refrigerating German Bread Dumplings: After cooking, allow the bread dumplings to cool to room temperature. Place them in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 3-4 days.

Freezing German Bread Dumplings: To freeze, first cool the dumplings completely. Wrap each dumpling tightly in plastic wrap, then place them in a freezer bag or an airtight container. Freeze for up to 2-3 months for best quality.

Defrosting and Reheating: Thaw the dumplings in the refrigerator overnight when ready to use. To reheat, steam them or warm them in a microwave until heated through. Alternatively, slice and pan-fry for a crispy texture.

Shelf Life: Freshly made bread dumplings are best enjoyed within a day for optimal taste and texture. However, when properly stored in the refrigerator, they remain good for 3-4 days. If frozen, they maintain quality for 2-3 months but are safe to eat beyond this period if kept frozen continuously.

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