This was my favorite meal to eat when I was traveling in Germany. If you’ve never had German bread dumplings before, imagine taking stuffing and turning it into delicious dumplings. They’ are perfect smothered in sauce, and I even like them on their own with a little bit of salt. The best part is you can also use all the stale bread and leftover eggs in the house making them!
My favorite sauce to pair them with is Goulash. It’s such a hearty meal and the perfect warm-you-up dinner for cold days. I could honestly eat this every day during the winter. Or just you know, every day.
German Bread Dumplings | Semmelknoedel
- 10 cups Bread (German Wheat and Hearty White)
- 3/4 cup milk
- 1/2 cup butter
- 3 eggs
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
Fill a large pot with water. Add salt, and heat over medium high heat.
Cut bread up into small cubes and place in bowl.
Heat milk and butter up until melted. Pour over bread
Crack the eggs and scramble, pour over bread.
Sprinkle seasonings over bread.
Mix together with hands.
Once dough becomes fully incoporated and sticky, form into balls that fit the palm of your hand to form dumplings.
Place dumplings in freezer for 5 minutes.
Once water is boiling, place dumplings into water carefully.
Bring back to a boil and then reduce to simmer.
Simmer dumplings for 10-15 minutes until fully cooked. Time will depend on size of dumplings.
Serve!
