german Semmelknödel

Semmelknödel- German bread Dumplings with a mushroom sauce

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I actually like autumn, the days are getting shorter, the leaves change colour and German cuisine just tastes a tad better than it normally does. And I love Semmelknödel -German bread dumplings-, served with a creamy mushroom sauce and a side salad.

It’s a very straightforward recipe and actually not so hard to make. But they sure do look fancy! Make sure that your bread is from the previous day, as the Semmelknödel will just turn out better.

This is also a fantastic recipe for when your guests are vegetarian- and meat lovers will also be happy as they taste just fantastic, and you will not miss your meat. Promise!

This is also a fantastic recipe for when your guests are vegetarian- and meat lovers will also be happy as they taste just fantastic, and you will not miss your meat. Promise! Just make sure to serve a light side salad with it, as the balance of the vinegar in the dressing and the creamy sauce are a match made in heaven!

But where do Semmelknödel actually come from?

Let’s quote Wikipedia here:

Semmelknödel are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria and the Czech Republic, as well as northern Italy (where they are called “Canederli” in Trentino, “Semmelknödel” in Südtirol and “Maracund” in the Lombardy).[1]


If you cannot get white breadrolls (Semmel) then you can use white Toast instead. They will also taste amazing.

And if you are looking for some more German vegetarian recipes, have a look at those:

How do you make them?

It actually is not as hard as it seems- and practice. But when you form them, it’s like making bread rolls. And always make sure that your hands are actually wet. So the dough won’t stick to your hands. Also, when you place them on a surface, make sure the surface is a bit wet.

Bread and onions

prepare the dough

forming Knoedel

form the Knoedel

forming Knoedel

cook the Knoedel

plain Knoedel

and they are ready!

What else can I serve with Knödel?

You can of course also make them as a beautiful side dish with a goulash, beef stew or with a saddle of deer instead of the Spaetzle or simply fry them in a little butter as a carpaccio the next day. However, this only works if you still have some left over from the day before, which I really can’t promise you because they are simply delicious!

But definitely serve them with the creamy Mushroom sauce and a side salad!


sabrina x

Wine recommendation for Semmelknoedel

Either a nice Chardonnay or a light red wine, like a Pinot Noir, could go really well with it.

German Semmelknödel

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a classic dish from the Alps

  • Prep time:
    20 minutes
  • Rest time:
    15 minutes
  • Cook time:
    40 minutes
  • Total time:
    1 hours 15 minutes


8 pieces
300 g white bread rolls or toast
250 ml milk
1 onion
3 eggs
1 Tbsp sunflower oil
salt & pepper
1 pinches ground nutmeg
2 sprigs parsley
Creamy mushroom sauce
400 g button mushrooms
1 onion
1 Tbsp sunflower oil
250 ml  cream
100 ml vegetable broth
25 ml white wine
salt & pepper

Steps of preparation

  1. Cut the bread into small cubes and place in a large bowl.
  2. Heat the milk in a large saucepan and then immediately remove it from the stove. Let it cool down briefly.
  3. In the meantime, cut the onion into small cubes and sauté in a pan with the oil until translucent. Finely chop the parsley and swish briefly with it. Remove from heat and add to bread rolls.
  4. Add the eggs to the milk and whisk together. Season with salt & pepper & nutmeg. Pour the egg milk over the rolls and knead everything with your hands.
  5. Cover with a kitchen towel and let rest for about 20 minutes.
  6. In the meantime, cut the other onion into small cubes. Clean and cut mushrooms.
  7. Heat the oil in a large pan and fry the onion. Add mushrooms and sauté.
  8. Deglaze with white wine and let it boil down briefly.
  9. Deglaze with the broth and then turn the stove down a little and add the cream. Season well with salt and pepper and simmer. Stir occasionally.
  10. Heat a large saucepan with water and season with plenty of salt.
  11. Shape 8 dumplings from the bread mixture with wet hands.
  12. Put the dumplings in the pot, switch the stove back so that the water is just below the boiling point and leave it for about 15-20 minutes. The water should not boil.
  13. Carefully remove the dumplings from the water with a slotted ladle and serve with the mushroom cream sauce.


I always like to serve a side salad with it

How do you like the recipe?

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