Bavarian bread dumplings (Semmelknödel)


1 lb old bread, diced

1 cup warm milk

2 eggs, beaten

Salt and pepper to taste

chopped parsley


In a large mixing bowl, soak bread in warm milk for thirty minutes. Once the bread has soaked up most of the milk, add the eggs, salt and pepper and some chopped parsley. If mixture feels too dry, add a little bit more milk. The mixture should be thick enough to stick together in a ball.

Fill a large pot with water and bring to a boil. Meanwhile, form eight plum-sized balls in your hands. Carefully drop the dumplings into the boiling water and turn the flame down to a simmer. The dumplings will be ready when they float to the top (after about 15 minutes).

Read about the story of this meal and how we grew most of the ingredients here: All good things come in time: the story of a meal (Part 4: Autumn)


3 Comments Add yours

  1. kevinpuls says:

    I am still working on getting a recipe for Dampfknudel and Hefekloese. My grandmother made the Kloese while her friend made the Knudel.


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