To Freeze The Semmelknoe de l: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. Carefully lift them out with a slotted spoon. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart.
Press the Knoedel between your palms to make sure they’re nice and compact.īring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with lots of tiny bubbles floating up.Ĭarefully drop the Semmel Knoedel in the water and let them lightly simmer for 15-20 minutes. Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). If the dough is too wet, add breadcrumbs (not flour). Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency. Heat the butter in a frying pan and cook the onions just until transparent, do not brown them.Īdd the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Pour the hot milk over the bread, cover, and let sit for 20-30 minutes or until softened. (I do not advise using croutons though as they’re too hard.) Note: It’s much more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer. Chop the hardened bread into small cubes and place them in a large bowl. Let the rolls/bread sit out for a few days until hard. Then when I need them all I have to do is thaw and reheat them covered in the microwave.
German Semmel Knoedel are easy to make and they also freeze well, so I like to double or triple the batch, cook them, freeze them separated on cookie sheets, and then transfer them to ziplock freezer bags. The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg.Īnother variation, Speckknödel (bacon dumplings), are prepared exactly the same way only they have the addition of cooked bacon.
Today we’re featuring the former, Bavarian Semmel Knoedel.īeautiful Königssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations. Both kinds of dumplings are exquisite and I grew up with my mom and Oma cooking both kinds. My mom also spent several years of her childhood in Thüringen (Thuringia) where the other famous German dumplings come from: Kartoffelklöße (potato dumplings) – (recipe coming soon!). My mother is from Bavaria, a favorite family vacation destination from where I grew up a little further north in Swabia. Semmelknödel (also called Klöße) are a specialty of the Bavarian region of Germany. It doesn’t matter what they’re served with – drenched in gravy these Knoedel are pure heaven! These Semmelknödel (Bavarian bread dumplings) have always been a favorite mine.
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A specialty of the Bavaria region of southern Germany, drenched in gravy these famous SemmelKnödel (German Bread Dumplings) are pure heaven! Learn how to make these Knoedel from scratch!
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