Have you ever been afraid of German Bread Dumplings falling apart in the water, because of some experience of the past? There are two foolproof options for beginners
The Bread dumplings can be prepared in three different ways, simmered in hot water or baked as a loaf in the oven. Another method are “Serviettenknödel” that you roll into a clean cotton cloth or plastic/foil then boil.
The original Semmelknödel for the Brave
Why do bread dumplings sometimes disintegrate in water? If the water in the pot is boiling, there is a risk that the bread dumplings will fall apart. The dumplings do not tolerate the movement of the water, so the water should only simmer when boiling. The same applies to the preparation of potato dumplings.
Follow the recipe below, but no need to beat the egg white, instead add a tbsp of flour to the dough. Form the dumplings. Bring the water to a boil, then simmer the dumplings on medium heat 20 – 25 minutes, or until they swim to the top.
Simmer the dumplings only slightly in salted water. My trick: cook over steam (I use my Ninja Foodie) and they come out so fluffy! Optional: add a tablespoon of fine wheat semolina to the dumpling dough.
Serviettenknödel or Semmelknödel in Loaf pan for the Beginner
As you see the cover picture, these dumplings are the Serviettenknödel. You’d use the same recipe as below, do not use the egg white, instead add some flour. Form the dough in a roll and place it in a clean wet cotton towel or cloth (or heat resisting foil). You will need to ty the ends. Cook on low 30 to 40 minutes.
Once cooked in a cloth, Serviettenknödel can be sliced and fried in butter after. Can be served with my Bavarian Pork Roast
Can you freeze ready-cooked bread dumplings?
Bread dumplings can be frozen raw and cooked. If I want to use the bread dumplings as a side dish, I always freeze them raw and then cook or steam them 5 minutes longer than freshly made bread dumplings
Semmelknoedel dough 
Semmelknoedel in loaf pan with parchment paper. You can also butter the pan real good, the dough tends to stick 
Semmelknoedel in loaf pan in the oven 
Semmelknoedel in loaf pan 
Semmelknoedel in loaf pan 
Semmelknoedel in Loaf pan, Kastenform ready to serve 
Serviettenknoedel: Wrap Serviettenknödel in Aluminum foil. If you make Serviettenknoedel, you’d place a roll of the dough in a wet cotton cloth or heat proof foil, tie on both ends 
Boil Serviettenknödel in water medium-low, 20 to 25 minutes 
Serviettenknödel 
Serviettenknödel with grilled pork knuckle 
Semmelknoedel, Bread dumpling in Guglhupf form
Semmelknoedel in a Loaf pan
Ingredients
- 6-8 pieces stale bread (baguette)
- 2 eggs (separate yolk and egg white for loaf version)
- 1 large onion
- 1/4 l milk
- 1 bunch of parsley
- 2 sticks Celery
- Optional: Fried Bacon
- Salt, Pepper and Nutmeg to taste
- Olive oil
For the Semmelknoedel round bread dumplings you can use the same dough (except beaten egg white) to form round dumplings, or Serviettenknödel. Instead of the beaten egg white, add some flour to the dough. The boil or steam in water for 20 to 25 min. until they float on top.
If you make Serviettenknoedel, same recipe as Semmelknoedel, you’d place a roll of the dough in a wet cotton cloth or heat proof foil, tie on both ends. Boil in water on low to medium for 20 to 30 minutes.
Instructions
- Loaf pan recipe:
- Cut a stale baguette or hard rolls in cubes.
- If still fresh, distribute the cubes on a baking sheet and let them dry in a warm oven.
- Finely chop onion and about 2 sticks of celery.
- Roast in olive oil until light brown (You can add the bacon pieces if you like)
- Combine the bread cubes with the roasted, cooled onions, celery, fried bacon, 2 egg yolks, the chopped parsley and milk in a large bowl.
- Season with salt, pepper and nutmeg.
- The mass should not be too doughy. Mix everything well.
- Let rest for 20 minutes while you preheat the oven to 375 F.
- If you make the Semmelknödel in a loaf pan to bake, beat the separated egg whites and a dash of salt until stiff and stir the egg white into the mass.
- Brush a loaf pan or mold with oil or use parchment paper.
- Fill in the mixture and bake at 375 F in a preheated oven for about 35 to 40 minutes.
- You may want to check if the dumplings with toothpick to see if it’s ready.
- Remove from oven.
- Cut the edges of the mold with a knife, then drop the mold on a smooth surface and lift off.
- After a few minutes everything can be very nicely cut into slices.
- Slices can be fried in butter before serving.
Notes
When all is done, cut the edges of the mold with a knife, then drop the mold on a smooth surface and lift off. After a few minutes everything can be very nicely cut into slices. Place leftover slices in a pan with butter and fry for the next meal, or freeze for another day.
Recipe in German
Rezept
- 6-8 altbackene Semmel
- 2 Eier
- 1 große Zwiebel, gewürfelt anbraten und auskühlen lassen
- 1/4 l Milch (ca)
- 1 Bund Petersilie
- Staudensellerie
- Salz, Pfeffer und Muskat
- Olivenöl
Zubereitung:
Alte Semmeln oder Baguette in Würfel schneiden.
Zwiebeln in Olivenöl hellbraun rösten.
(wer es etwas deftiger im Geschmack mag, würzt die Zwiebeln noch mit Gemüsepulver, oder schneidet noch Speck mit hinein)
Nun die Semmelwürfel in eine große Schüssel geben, darüber die gerösteten Zwiebeln/Sellerie, 2 Eigelb dazu, die gehackte Petersilie, Milch nach Bedarf (die Masse soll aber nicht zu teigig werden)
Alles gut vermengen.
Das abgetrennte Eiweiß steif schlagen und unter die Masse heben.
Eine Kastenform mit Olivenöl auspinseln, die Masse einfüllen und bei ca 180° im vorgeheizten Backofen ungefähr 40 Minuten backen. Mit einem Holzstäbchen prüfen ob die Knödelmasse fertig oder fest ist.
Wenn fertig, den Teig am Rand der Form mit einem Messer nachschneiden, dann die Form auf einer glatten Unterlage stürzen und abheben. Nach ein paar Minuten lässt sich alles auch sehr schön in Scheiben schneiden.
Notiz: Man kann die Knödel später in Butter auslassen. Die Scheiben lassen sich auch gut einfrieren.
