German Semmelknodel with Mushroom Sauce
Semmelknodel is a German bread dumpling. When it comes to traditional Bavarian cuisine, Semmelknödel holds a special place on the table.
These delightful dumplings are made from stale bread, combined with eggs, milk, and a handful of simple ingredients. The result is a soft and flavorful delicacy that perfectly complements a variety of dishes, from rich gravies to hearty stews. In this article, we will explore the history, preparation, and cultural significance of Semmelknödel, a beloved culinary gem from the heart of Bavaria. They are also popular in Czech culture.
About Semmelknodel
Semmelknödel, also known as bread dumplings, have a long history deeply rooted in Bavarian culinary traditions. They are believed to have originated in the region during the Middle Ages as a means to utilize stale bread, which was a common occurrence in households. With the addition of other readily available ingredients, such as milk, eggs, and herbs, Bavarians found a clever way to transform leftover bread into a satisfying and delicious side dish.
Semmelknödel is not only a delicious food but also a symbol of Bavarian culture and hospitality. It is commonly found on menus in Bavarian restaurants and is prepared in households during festive occasions, family gatherings, and traditional celebrations. Sharing a meal that includes Semmelknödel fosters a sense of togetherness and camaraderie, allowing people to connect with their Bavarian heritage and culinary roots.
Preparation and Semmelknodel Ingredients
The key ingredient in Semmelknödel is the bread, preferably a type with a firm texture like pretzel bread or rolls. The bread is cut into small cubes and left to dry out, either by air-drying or lightly toasting it in the oven. Once dry, the cubes are combined with a mixture of milk and beaten eggs, allowing the bread to soak up the liquid and soften. Chopped onions, fresh herbs like parsley or chives, salt, and pepper are added to enhance the flavor profile. The mixture is then shaped into round dumplings and either steamed, boiled, or baked until cooked through.
Serving German Bread Dumplings
Semmelknödel is a versatile dish that can be served in various ways. Traditionally, they are paired with rich and flavorful meat dishes, such as roast pork, beef goulash, or game meats. The dumplings soak up the savory sauces and juices, creating a harmonious combination of flavors. They also make an excellent accompaniment to creamy mushroom sauces, hearty vegetable stews, or even as a vegetarian main course when served with a side of sauerkraut or braised cabbage.
The recipe below includes a mushroom sauce recipe, but it is optional. You can also try these serving suggestions:
Serve with Schaufele, a German pork shoulder recipe. The mushroom sauce also goes great with this! Or keep your drippings and make a pork gravy.
Combine the dumping’s with Hunter’s stew or with Pork Meatloaf with Sour Cream.
German Potato Salad is also a good side to have addition to the dumplings.
Semmelknödel represents the ingenuity and resourcefulness of Bavarian cuisine, turning stale bread into a culinary masterpiece. With its simple yet flavorful combination of ingredients, this delightful dumpling has become a beloved dish that embodies the heart and soul of Bavaria. Whether enjoyed with a hearty meat dish or as a standalone vegetarian option, Semmelknödel brings people together, creating memorable dining experiences and celebrating the rich cultural heritage of the region. So, next time you find yourself in Bavaria or seeking a taste of its cuisine, be sure to indulge in the delightful flavors of Semmelknödel.
The recipe is below.
German Semmelknodel with Mushroom Sauce
Semmelknodel is a German bread dumpling. The dumplings are made from stale bread, combined with eggs, milk, and a handful of simple ingredients. The result complements a variety of dishes, from rich gravies to hearty stews.
Ingredients
- For the semmelknodel or bread dumplings:
- 9 oz dry white bread, diced
- 1 cup milk
- 1/3 cup all purpose flour
- 1 onion, finely chopped
- 3 parsley sprigs, roughly chopped
- 1 egg, slightly beaten
- Olive oil, for cooking
- ½ tsp salt
- For the mushroom sauce:
- 10 oz mushrooms
- 1.7 oz shitake mushrooms
- 3.5 oz king trumpet
- 1 medium onion, finely chopped
- 1 tbsp fresh parsley leaves, finely chopped
- 1 tbsp all purpose flour
- 1/3 cup +1 tbsp heavy cream
- ¼ cup white wine
- Olive oil, for cooking
- Salt and freshly ground black pepper to taste
Instructions
- Drizzle olive oil in a medium-sized saucepan and saute the onions until they soften and caramelize slightly.
- Transfer the onions to a bowl of bread cubes, followed by a sprinkling of the chopped parsley.
- Pour the milk in a smaller saucepan and heat it gently while keeping a watch to prevent it from boiling.
- Pour the warm milk over the bread mixture, followed by the beaten egg and season with a dash of salt.
- Dust with flour on top of the mixture and combine them all together with your hand until mixed thoroughly.
- Divide the mixture into 8 portions and roll each of it into a ball.
- Drop the balls in a stockpot of salted water and steam them for about 10-15 minutes.
- Meanwhile, pat dry the mushrooms with a paper towel to soak away excess moisture and slice them into fine strips.
- Heat some more olive oil in a saucepan and throw in the chopped onions.
- Saute them over moderate heat for a couple of minutes or until they soften.
- Stir in the mushrooms and continue to saute for few more minutes, while stirring occasionally until the liquid oozing out of them dries up and they end up fried.
- Sprinkle some flour over the sauteed mixture and add a splash of white wine to it.
- Bring the mixture to a boil and then lower the heat before pouring in the heavy cream.
- Sprinkle salt and freshly ground black pepper to taste and stir them all together to mix well.
- Add parsley and stir it again to distribute them evenly throughout the sauce.
- Strain the dumplings in a colander and pile them up in a large serving bowl.
- Pour the sauce over them and serve right away.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 383mgCarbohydrates: 29gFiber: 2gSugar: 6gProtein: 7g
Last Updated on November 1, 2023 by Carleen
