Bavarian bread dumplings (Semmelknödel) from Saveur Magazine, December 2012 (#152) (page 62)

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

Accompaniments: Braised pork roast with root vegetables (Schweineschmorbraten mit rübengemüse)

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

  • Aggie92 on August 31, 2016

    I thought these were really good and hubby said they were fabulous. May add just a bit more parsley and nutmeg next time. The flour really helped them to hold together during cooking (using a gentle boil, not a full rolling boil). I diced my rolls and the chunks were a bit too large so my dumplings were a bit ragged looking. Be sure and keep a bowl of water nearby when rolling, they are rather sticky and wetting your hands every other dumpling or so really helps. Can't wait to make these again!

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