German Bread Dumplings ~ Oma's Semmelknödel

➤ by Gerhild Fulson

These traditional German bread dumplings, aka Semmelknödel, are great when you've got delicious gravy to soak up. Traditional for the Bavarian region that is! I had never heard of these before I was asked if I had a recipe.

A recipe for dumplings, yes. But made out of bread? You see, my Mutti came from Berlin. That's where potato dumplings rule! And, those are the ones I grew up with.

What are German Knödel or dumplings usually made of?

Our dumplings were always made with potatoes and were stuffed with bread croutons. But then, I came from the northern part of Germany where potatoes are king.

But, I like challenges, and these bread dumplings are the delicious results! As well, they are a great way to use up leftover bread. These are the dumplings that are so popular in southern Germany.

But, there are so many other types of dumplings that are popular in Germany. From ones made from liver (YES, I said liver) known as Leberknödel to others made with a yeast dough, Dampfnudeln or Cream of Wheat. 

Hints:

• Don't use a knife when cutting these dumplings apart - pull apart with two forks -- that's the Bavarian tradition! And then pour gravy over the top!

How Bread Dumplings are made ...

Literally, one takes leftover German rolls or good stale bread and  reconstitutes them with some warm milk. Add some extra ingredients and then create the dough. Simmered in water and then served ... OH SO GOOD!

See that lonely little dumpling swimming in the water ... that's my test dumpling in the bottom left photo of this collage.

Leftover Bread Dumplings?

A further bit of experimentation and the recipe above is the result. If perchance, you end up with leftovers -- GREAT! Slice them and fry them in a bit of butter.

Serve with fried eggs for breakfast or a light lunch. Actually, you'll want to make extra dumplings just for the leftovers! Many times, this 'leftover' meal tastes better than the fresh meal made the day before. 

It's a perfect example of what Oma's do. They use up any bit of leftover food. In this case, that extra bread or rolls that are stale in order to create dumplings. Then, any leftover dumplings are fried in butter to create a new dish the following day. Voila! No more leftovers and everyone is happily satisfied.

Dumpling Hints ...

After the first few times you make these, you'll get the feel of the right consistency of the batter. Then, you probably don't need to make a "test dumpling" if you're in a hurry. 

I usually play it safe and always make one. Takes just a few more minutes, but you'll be assured your dumplings will hold together. It's also a perfect snack to nibble on while the rest of the dumplings cook.

The color of your dumplings will reflect the type of bread you use. Darker for a whole wheat bread, lighter for a white bread. Here are some made with white bread.

You'll soon be a pro at making these great gravy soaker-uppers! Try them next time you make a sauerbraten or pork roast. 

Oma says,

The first hard lesson I learned: do NOT use regular packaged squishy sliced sandwich bread that you can buy in Canada or the States. 

Use a good quality German, French, or Italian or homemade bread or hard rolls -- something with a bit of a bite!

Ready to make some bread dumplings?

*  *  *  *  *