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Bread dumplings — traditional dish from Bavaria, Germany
Side dish Vegetarian

Food Flavour DNA

Nutritional Values

🔥250kcal
💪8gProtein
🌾45gCarbs
🥑7gFat
🌿3gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs 🥛 Dairy

Bread dumplings

How to order / say it
Say it Semmelknödel — [ZEH-mehl-keno-dell]
Order I'd like the bread dumplings, please.
Locally Ich hätte gerne die Semmelknödel, bitte.
Say locally

Soft bread dumplings served as a side to hearty Bavarian dishes.

Why try it?

Semmelknödel showcases the Bavarian talent for transforming day-old bread into a beloved accompaniment, embodying resourcefulness and tradition in the Munich culinary scene.

How it tastes

Fluffy and slightly chewy, these dumplings absorb sauces beautifully, providing a subtle, savory flavor that complements rich and hearty main dishes. Their simplicity is elevated by subtle hints of herbs and spices.

Origin & History — first documented: 1750

Thought to originate in Bavaria, Semmelknödel first appeared in the 18th century as a practical way to use leftover bread. Over time, they became a classic side dish, pairing well with traditional Bavarian meats.

Recipe

Ingredients

  • 🌾 250 g day-old bread rolls
  • 🥛 150 ml milk
  • 🥚 1 whole egg
  • 🧄 1 small onion
  • 🌿 10 g parsley
  • 🥛 20 g butter
  • 🧂 5 g salt
  • 🧂 2 g nutmeg

Method

  1. 1 Soak bread rolls in warm milk until softened.
  2. 2 Sauté onions in butter until translucent, then mix with bread.
  3. 3 Add egg, parsley, salt, and nutmeg, and mix thoroughly.
  4. 4 Shape mixture into dumplings and boil gently for 20 minutes.

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All Europe recipes — Germany — Munich — Bread dumplings
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