Bavarian Dumplings: A Step-By-Step Guide To Making Them Perfectly

Bavarian dumplings, or Semmelknoedel, are a traditional German dish, particularly in the southern region of Bavaria. They are typically served as a side dish with meat and gravy, such as roast beef, goulash, or pork roast. The dumplings are made from stale bread rolls, soaked in milk, and combined with eggs, parsley, salt, and pepper. They are then boiled in water and served hot, often with gravy. This dish is a delicious and easy way to use up leftover bread and can be frozen for later.

Choosing the right bread

Firstly, it is important to use a good-quality bread. Look for a German, French, or Italian loaf, or make your own homemade bread rolls. The bread should be stale, so it is best to let it harden overnight or leave it out for a few days until it is completely dried out. You can use white or whole wheat bread, depending on your preference, but avoid pre-sliced sandwich bread as it tends to be too soft.

Secondly, the bread should be cut into small cubes or thin slices. This will help it absorb the liquid and create a dough with the right consistency. Aim for uniform pieces so that they cook evenly.

Thirdly, the amount of bread you need will depend on the size of your batch. A typical recipe calls for about 11 ounces of bread to make 6-7 dumplings, but you can adjust the quantities based on how many you plan to serve.

Finally, while not directly related to choosing the bread, it is important to note that you will need additional ingredients to flavour your dumplings. This typically includes milk, eggs, butter or oil, onions, parsley, salt, and pepper. Some recipes also include bacon or nutmeg for added flavour.

By selecting the right type of bread and following traditional preparation methods, you can create delicious and authentic Bavarian dumplings to enjoy with your favourite gravy-based dishes.

Preparing the bread

To prepare the bread, you will need stale bread or rolls. Ideally, you should use a good-quality German, French, or Italian bread, or make your own German bread rolls and let them harden overnight. You will need about 11 ounces of white crusty bread or 10-12 slices of stale bread/8 rolls (about 1 pound).

Let the bread sit out for a few days to get hard, or use the oven to dry it out. To do this, heat your oven to 325°F and thinly slice the bread or rolls. Spread them onto two baking sheets and bake until slightly dry, which should take about 12 minutes.

Once your bread is stale, chop it into small cubes and place them in a large bowl. You will need about 5 kaiser rolls to make around 14 dumplings.

Now you are ready to proceed to the next step of making your Bavarian dumplings!

Making the dough

To make the dough for Bavarian dumplings, you'll need stale bread or rolls, milk, eggs, butter, onions, parsley, salt, and pepper. You may also add bacon, nutmeg, and/or breadcrumbs.

First, cut the stale bread or rolls into small cubes and place them in a large bowl. You'll need about 11 ounces of bread to make 6-7 dumplings. Pour hot milk over the bread, cover, and let sit for 20-30 minutes, or until softened.

Next, heat butter in a frying pan and cook the onions until they are transparent. Do not brown them. Add the cooked onions to the bread mixture. You can also add cooked bacon to the mixture if you're making Speckknödel (bacon dumplings).

Now it's time to add the remaining ingredients to the bowl: eggs, parsley, salt, pepper, and nutmeg (if using). Knead the mixture with your hands until it is very thoroughly combined, breaking up as many of the bread cubes as you can. Keep mixing until the dough has a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs.

At this point, you can proceed to form and cook the dumplings, or you can let the dough sit in the refrigerator for a day before forming and cooking them.

Forming the dumplings

Now, it's time to assemble the dumplings. Start by wetting your hands with cold water to prevent the dough from sticking. Take a small amount of the dough and form it into a ball about the size of a tennis ball or small orange. They will expand slightly when cooked, so you don't want to make them too big. Use your palms to press the dough into a compact, smooth shape.

Once you have formed a few dumplings, carefully drop them into the boiling water. Do not crowd the pot, as this can cause the dumplings to stick together or fall apart. Let them cook for 15-20 minutes in slightly boiling water—a very light simmer. You may need to adjust the heat to maintain this gentle boil.

When the dumplings are done, they should be soft, spongy, and delicious! Use a slotted spoon to remove them from the water and drain them briefly on paper towels before transferring them to a serving platter. Sprinkle with some chopped parsley for added colour and flavour.

And that's it! You've now formed and cooked your Bavarian dumplings. Enjoy them as a side dish with your favourite gravy-based meal.

Cooking the dumplings

Now that you've prepared your dumpling mixture, it's time to cook your Bavarian dumplings, also known as Semmelknödel. Here's a step-by-step guide:

• Bring a large pot of water to a boil. The amount of water will depend on how many dumplings you plan to cook at once. As a guide, use a pot that's around 5 quarts in size and fill it with water, leaving about 2 inches of space from the top. You'll also want to add a generous amount of salt to the water—about 1 tablespoon.
• While you're waiting for the water to boil, you can prepare your hands. It's important to keep your hands moist when forming the dumplings, so make sure to have a bowl of cold or warm water nearby.
• Start forming the dumplings by taking some of the mixture and shaping it into balls with your hands. The size should be similar to a tennis ball or about 2 inches in diameter. They will expand slightly when cooked, so don't make them too big.
• Once the water is boiling, carefully drop the dumplings into the pot. You may need to work in batches to avoid overcrowding the pot. Reduce the heat slightly so that the water is at a gentle boil.
• Let the dumplings cook for about 15-20 minutes. They will first sink to the bottom of the pot and then slowly start to float to the surface as they cook.
• To check if the dumplings are done, use a slotted spoon to remove one dumpling from the pot. It should be firm to the touch and have a soft, spongy texture when cut open.
• When the dumplings are cooked, remove them from the pot with a slotted spoon and place them on a plate lined with paper towels to absorb any excess water.
• Serve the dumplings immediately. They are typically served as a side dish alongside meat dishes with gravy, such as roast beef, goulash, or pork roast.

Some recipes suggest creating a test dumpling before cooking the entire batch. This will allow you to adjust the consistency of the mixture if needed. To do this, form a small dumpling and gently drop it into the simmering water. If it falls apart, the mixture may be too dry, and you can add a bit more milk. If it holds together, your dumpling mixture is ready to go!

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