I have been to Bavaria several times now. We visit family there at least once a year and they always spoil us with their hearty homemade meals. When we are there, Oma (grandma) makes extra effort to serve us with Bavarian specialities.
A staple in Bavarian cuisine are the Semmelknödel, which are dumplings made out of leftover bread. Knödel are often served as a side dish to roast pork or other meat dishes which include gravy or rich sauce. They are also served with vegetarian dishes such as mushrooms in cream sauce. Smaller Semmelknödel are sometimes also served in broths.
On our last visit to Bavaria, Oma shared the secrets of making Semmelknödel. I have recently had some leftover bread and decided to make these dumplings out of it. They are quite easy to make. Here are some guidelines to follow – there are no exact measurements to do this because it depends on how dry the bread is and how big the rolls are.
This is what you need to make roughly 4-6 Semmelknödel:
- 3 Hard bread rolls (at least a day old)
- 1 egg, beaten
- 1/2 cup warm milk
- Large handful of fresh parsley, chopped
- Salt & pepper
- Thinly slice the bread and put it in a bowl. Pour the milk over it and let it soak for at least 10 minutes.
- In a separate bowl, whisk the egg, parsley, salt and pepper together.
- Pour the egg mixture over the bread and knead them together until a dough is formed. If the mixture is too dry, add some more milk. If the mixture is too wet, add some breadcrumbs.
- With wet hands, form the dough into balls.
- Bring a pot of salted water to boil. Place the Knödel carefully into the water and cook for 15 minutes.
- Remove with a slotted spoon into a colander and drain well before serving.
I served my Semmelknödel with chicken breast in mushroom sauce. Mahlzeit! 🙂