Bread Dumplings (Semmelknodel) for the Microwave

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“In response to a request. Plan ahead--these take a couple of days to prepare! From the ASIJ(American School in Japan) 90th Anniversary Cookbook, 1992”
72hrs 15mins

Ingredients Nutrition


  1. A couple of days ahead of time: cut up the baguette into very small pieces and let it dry completely.
  2. One day before cooking: warm up the milk and add to the dry bread crumbs.
  3. Warm up butter and add chopped onions and parsley.
  4. Cook for 3 minutes.
  5. Add the butter, onion, parsley, eggs, salt, and nutmeg to the bread.
  6. Knead until firm.
  7. Store overnight in a closed container, refrigerated.
  8. Day of preparation: Knead the dough again and form little balls.
  9. (Wet hands before forming the balls).
  10. Fill a large microwave-proof container with 1 cc.
  11. of hot salty water.
  12. Place the knodel in the container, cover with a lid and cook at the lowest setting for 10-15 mins.
  13. Drain and serve.

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