Savory Dumplings (Semmelknodel)

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1 hour 16 Dumplings Print RecipeEmail Recipe


2 onions (finely chopped)
8cupday-old crusty coarse-textured bread (cut into 1/2 inch cubed)
1⁄3cupall-purpose flour
2 eggs
1⁄4cupfresh parsley (chopped)
1⁄4teaspoonpepper (freshly ground)


Heat lard in small skillet over medium heat until fragrant. Add onions; saute, stirring occasionally, until wilted, about 5 minutes. Remove from heat; cool onions to tepid.

Place bread cubes in large bowl; sprinkle with flour. Toss until evenly coated. Beat milk, eggs, parsley, salt and pepper in separate bowl until blended; pour slowly over bread mixture, tossing constantly with fork. Add onion mixture; toss until evenly mixed. Allow mixture to stand, tossing and mashing lightly with fork occasionally, 30 minutes.

Fill wide deep stockpot to within 2 inches from rim with water; add salt to taste. Heat to simmering over medium heat; adjust heat to maintain bare simmer. Form dumpling mixture into 2-inch balls, packing lightly with hands to hold shape; slip into simmering water one at a time. Poach dumplings, covered, until firm, about 15 minutes. Remove with slotted spoon to warmed serving platter; serve immediately.


Can be poached with the cooking liquid from Tellerfleisch.

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