Semmelknoedel Recipe (German Bread Dumplings)

This German Semmelknoedel recipe was originally developed as a way to efficiently use slightly stale bread and rolls (Semmel) for additional meals, but they are so popular now that many German cooks deliberately set new rolls aside to dry out for use in these delicious bread dumplings.

These large, savory, spherical dumplings can vary in size from golf-ball to grapefruit sized, depending on the chef’s preferences. I always make billiard-ball-sized dumplings, since I feel they are the easiest to roll/squeeze with two hands, and they cook and reheat well.

They also freeze well (after cooking), and can be reheated quickly in the microwave. As a kid, I used to love heating one up as a snack.

Try them with Jaegerschnitzel, Goulash or any other saucy dish. Or drop one in a bowl of beef, chicken, or vegetable broth for a delicious Semmelknoedelsuppe

Ingredients:

8 cups cubed day-old Bread (Baguette or Hard Rolls)

3 Eggs

1/2 cup Butter (melted)

1 Tbsp finely minced Parsley

1/2 tsp Salt

Instructions:

Heap Cubed Bread in a large mixing bowl
Lightly beat Eggs
Mix Eggs, Butter, Parsley and Salt
Thoroughly wash hands
Pour mixture over Cubed Bread
Use your hands to blend, mix and mash mixture
Continue mashing until evenly moist
Be sure to mash or remove any dry pieces in mixture

Roll mixture into tightly-packed, billiard-ball-sized dumplings
*keep in mind that they will expand slightly when boiled
Cover dumplings and set aside for 1 hour

Fill large pot halfway with water and bring to light boil
Using a spoon, set dumplings, one-by-one, in boiling water
Allow dumplings to boil 15-20 minutes
Remove from water with slotted spoon and pile on serving dish
Drain excess water from dish before serving.

Great with Jaegerschnitzel, Goulash or any other saucy dish. Or drop one in a bowl of beef, chicken, or vegetable broth for a delicious Semmelknoedelsuppe

(source)