Classic Southern German Bread Dumpling Recipe | Foodal (2024)

by Nina-Kristin Isensee

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If you’re on the lookout for a new special side dish, you need to try out these classic Southern German bread dumplings, also known as Semmelknödel.

In Germany, these are beloved specialties.

Classic Southern German Bread Dumpling Recipe | Foodal (1)

These dumplings are especially great to prepare when you’ve got some older rolls or slices of white bread left over that you would like to use up.

The buns are cut into chunks, soaked in warm milk, and mixed into a dough with some additional flour and eggs. Parsley is typically added, but thyme also works quite nicely.

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Here’s another tip: Prepare the recipe with leftover soft pretzels instead of white bread! This is another popular variety that’s just as delicious as the bread version.

The dumplings pair well with savory meat dishes, and green salads. They also make a nice addition to broths and soups, in place of noodles or matzoh balls. I personally love them with a classic Bavarian cabbage salad with warm bacon.

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Whether intentionally or because you just can‘t manage to eat them all in one sitting, here is a great way to jazz them up the next day:

Cut the dumplings into slices and fry them in a pan with some butter until crispy. Not only is this really tasty, it’s a simple save some time in the kitchen the next day.

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The only thing you should avoid is heating these up in your microwave. This tends to extract all the moisture, making the dumplings dry and flavorless.

What will you serve these with, in an effort to use up some of your kitchen leftovers in a tasty and satisfying way? Let us know in the comments!

The Recipe

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Classic German Bread Dumplings

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Servings
3 people
Servings
3 people

Ingredients

  • 8 day-old white buns or slices of white bread
  • 1 cup 2% milk, heated
  • 1 onion peeled and chopped
  • 1 teaspoon butter
  • 2 eggs
  • 2 Tablespoons flour
  • Pinch of salt
  • 1-2 handfuls fresh parsley chopped

Servings: people

Units:

Instructions

  1. Cut the buns into thin slices and place in a bowl. Pour the warm milk over the sliced buns and leave to soak.

  2. Saute the onions in a pan with the butter until golden brown. Set aside to cool for a moment.

  3. In a bowl, thoroughly knead the eggs, flour, salt, parsley, onions, and the soaked buns until combined thoroughly.

  4. Bring a large pot of salted water to a boil.

  5. Wet your hands (for a better grip) and form 8-10 dumplings of equal size. Carefully place them in the boiling water and simmer over low heat for about 15 minutes. You'll know they're ready when they float up to the surface on their own and gently rotate. They should feel firm when you remove them from the water.

Nutritional Information*

Nutrition Facts

Classic German Bread Dumplings

Amount Per Serving

Calories 376 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 4g 20%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 134mg 45%

Sodium 597mg 25%

Potassium 623mg 18%

Total Carbohydrates 60g 20%

Dietary Fiber 2g 8%

Sugars 16g

Protein 17g 34%

Vitamin A 91%

Vitamin C 69%

Calcium 28%

Iron 30%

* Percent Daily Values are based on a 2000 calorie diet.

Cooking by the Numbers…

Step One – Prepare the Bread

Slice the bread into small pieces and add them to a bowl. Pour milk on top of the buns and let them soak.

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Step One – Sauté the Veggies

Dice the onions and parsley (optional). Add butter to a skillet and let warm for a minute or two on medium low.

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Add the add onions and parsley and sauté until golden brown. Remove from pan and allow to cool.

Step Three – Blend

Add the parsley and onions to the bowl of bread and mix in the eggs, flour, and salt and knead until all of the ingredients are combined thoroughly.

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Step Four – Form the Dumplings

Add water and a dash or two of salt to a large stockpot. Wet your hands (for a better grip) and form8-10 ballsof the same size.

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Place them in the boiling water and simmer over low heat for about 15 minutes.

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You’ll know they’re ready when they float up to the surface on their own and gently rotate. They should feel firm when you remove them from the water.

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Whether you are using this to plan a menu for Oktoberfest or just for everyday fare, these dumplings are a perfect excuse to let your bread get too old!

There are bunch of different ways to prepare these – both sweet and savory. For the sweeter side of things, explore our desserty German Dampfnudel dumplings recipe here.

Have you had these before? If so what is your favorite way to prepare them? Tell us in the comments below!

Don’t forget to Pin It!

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Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Additional writing and editing by Mike Quinn.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Nina-Kristin Isensee

Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.

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Classic Southern German Bread Dumpling Recipe | Foodal (2024)

FAQs

What is the secret to perfect dumplings? ›

Don't overmix the dough: Overmixing activates gluten, resulting in tough dumplings. Mix just until the ingredients come together. Use leavening agents: Baking powder, baking soda, or self-rising flour can add air pockets for fluffiness. Cook gently: Avoid harsh boiling or frying, as it can toughen the dumplings.

What is a German dumpling made of? ›

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.

What are bread dumplings made of? ›

ingredients
  • 2 cups flour.
  • 1 teaspoon baking powder.
  • 1 teaspoon salt.
  • 1 egg, lightly beaten.
  • 34 cup lukewarm water.
  • 3 slices bread, cubed.

Why are my dumplings hard and not fluffy? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Which flour is best for dumplings? ›

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

What are the three components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

What are the different types of German dumplings? ›

There are many types of dumplings in Germany, such as: Dampfnudeln, Germknödel, Grießklöße/ Grießknödel, Semmelknödel, Kartoffelknödel/Kartoffelklöße, Königsberger Klopse, Leberknödel, Zwetschgenknödel and Topfenknödel/Quarkknödel.

What is German spaetzle made of? ›

All-purpose white flour, eggs, water, and salt. Some people actually make them with only 3 ingredients: flour, eggs, and salt. No water. German Spaetzle made without water is a lot more yellow and has a stronger taste, however, they are much harder to press through the scraper or Spaetzle press.

What does knodel mean in German? ›

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian, Slovakian and Czech cuisine. They come in many different forms.

Can you use white bread flour for dumplings? ›

You don't need speciality dumpling flour to make these wrappers – regular plain, all-purpose flour is absolutely fine. You could also use bread flour if you have it. Water. This recipe is a hot water dough, which I find a lot easier to work with.

Is bread flour better for dumplings? ›

The best flour for dumplings

When it comes to choosing the right flour, opt for '00' or very strong bread flour, which both have a high protein content (over 14g per 100g is best). Higher protein levels produce the higher volume of gluten needed to achieve elasticity and chew in the dough.

Why do my dumplings fall apart when I cook them? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Do you cook dumplings with the lid on or off? ›

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Why do my dumplings never rise? ›

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

Do you cook dumplings with the lid on or the lid off? ›

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

What keeps dumplings from falling apart? ›

Don't boil or stir the dumplings.

Vigorous boiling and stirring will cause the dumplings to fall apart.

How to give dumplings more flavor? ›

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.

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