Bread dumplings (Semmelknödel) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 222) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bread dumplings with mushroom goulash (Serviettenknödel mit pilzgulasch); Austrian beef stew (Wiener saftgulasch); Herbed pork roast (Schweinebraten)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ndschmidt on February 11, 2026

    Made the variant with pretzel rolls and served with goulasch. So good!

  • bernalgirl on January 01, 2025

    This was the first recipe I made, using leftover sourdough bread and celery stuffing from Thanksgiving. My friend’s German mom made a bread dumpling that I adored which had celery and sage — those were very dense and these were surprisingly light. They were a great addition to turkey noodle soup.

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