Semmelknödel

A traditional way to use up rolls (semmel) to make dumplings (knödel).

Servings: 6 dumplings

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Side Dish

German

dumplings

🧂 Ingredients

1 Heat the milk and nutmeg in a small pan until bubbles start forming around the
edges. Pour over the crumbled rolls and allow to soak for about 20 minutes.
2 Meanwhile, saute the onion in a small amount of butter until translucent. Scrape
into the bowl and add the remaining ingredients. Stir until everything is
combined; it will look like a damp dough.
3 Bring a large pot of water to almost boiling.
4 Use your hands to form roughly three-inch balls of dough. If it can't hold its
shape, sprinkle it with bread crumbs and try again.
5 Drop into the simmering water and simmer, don't boil, for 15 minutes. Scoop them
out of the water and serve them immediately.