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Semmelknodel (Bavarian Bread Dumplings)

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“This recipe is from the town of Fischbachau, outside of Munich.”
1hr 10mins
14 dumplings

Ingredients Nutrition

  • 5 kaiser rolls, thinly sliced
  • 3 tablespoons olive oil
  • 1 small yellow onion, minced
  • 2 cups milk
  • 14 cup parsley, minced plus more to garnish
  • 14 cup flour
  • 12 teaspoon nutmeg, freshly grated
  • 3 eggs, lightly beaten
  • salt & freshly ground black pepper, to taste
  • hot pork gravy, for serving


  1. Heat oven to 325 degrees F.
  2. Spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). Transfer to a large bowl and set aside.
  3. Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown (10 minutes). Transfer to the bowl with the bread and set aside.
  4. Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs. Season with salt and pepper, and using your hands, mix until evenly combined.
  5. Bring an 8 qt saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2 inch balls and set aside.
  6. Working in batches, add balls to boiling water, and cook until firm (15 minutes). Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter. Sprinkle with parsley and serve in bowls surrounded by gravy.

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