My German bread dumplings recipe will make about 8 dumplings. Delicious served with pork roast or your favourite meat dish. In Bavaria they are called Semmelknoedel.
A word of warning! Once made, the dumplings should be quite firm. My first attempt was a disaster and they fell apart in the water and all that was left was a yucky mess. You could test by placing just one dumpling in the simmering water and check to make sure the mixture stays together. My family enjoy bread dumplings, sometimes, just with gravy, I hope yours do too.
450g white bread or rolls from the day before
salt and freshly ground pepper
freshly grated nutmeg
1 dessert spoon fresh parsley leaves
Slice the bread or rolls into very thin slices. Place into a large bowl. Heat the milk until boiling and remove from heat. Beat the eggs and then mix with the milk, salt, pepper and pinch of nutmeg. Pour the egg and milk mixture over the stale bread. Cover and leave to rest for a few minutes.
Mix the parsley leaves into the egg and bread mixture and with damp hands form 8 dumplings out of the mixture. The dumplings should be firm in your hands and quite sticky so that they don't fall apart in the boiling water. In a very large pan bring salted water to the boil. Place the dumplings in the scalding water and simmer for 15-20 minutes.
Enjoy my German homemade dumplings recipe with your favourite German recipe.
We hardly ever have any bread dumplings left over, but should you have any they can be turned into a really good supper dish or for lunch.
You will need leftover bread dumplings, butter, 2 eggs, 1/4 cup of milk, salt or sugar and cinnamon.
Cut the bread dumplings into 1/8 inch slices. Heat the butter in a frying pan and toast the dumplings on both sides. In a cup or small bowl mix the eggs with the milk and pour the mixture over your toasted dumplings. Let it set and then season with salt to taste. Serve with a crisp green salad. Or sprinkle with sugar and cinnamon and serve with your favourite fruit compote.
Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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