Bread Dumplings Recipe

Bread Dumplings Recipe

Original German Bread Dumplings Recipe!

Bread dumplings recipe are called Semmelknödel or Weckknödel or Weckklöβe in Germany.  

Ingredients for bread dumplings recipe:

  • 8 kaiser rolls, 2 days old  (combined, my rolls weighed about 700 g – 1.54 lb.)
  • 1 small onion (optional)
  • 50 g (1.76 oz) of butter or lard
  • 500 ml–600 ml (16.9 oz–20.28 oz) of milk
  • 3 eggs size xl
  • 1 teaspoon of salt
  • 3–4 tablespoons of chopped parsley (optional)
  • 2 tablespoons of flour to help form the dumplings

Ingredients Bread Dumplings Recipe

Preparation of bread dumplings recipe:

First cut the rolls in slices and then into cubes. Place in a large bowl. In a separate microwavable bowl, add the milk along with the butter (OR) lard and heat it up for about a minute in the microwave. The milk mixture should be hot, but not boiling. Pour the mixture over the cubes of bread. In another bowl, beat the eggs and salt together with a whisk. Add the eggs to the rolls and let it all soak for about an hour or until they soften. If you still feel that the mixture is too dry, add some more warm milk. The amount of milk necessary really depends on the weight of the rolls, which could differ.

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Wash the parsley and dry with a paper kitchen towel. Chop it finely with a knife or use a food chopper. Add the parsley to the rolls and mix it evenly through the dough.

Spread two tablespoons of flour on a plate. Cover your hands with the flour and form dumplings about the size of a tennis ball. Let the formed dumplings rest on a plate for about a half an hour in a cool place. This will allow all the ingredients in the dumpling to harden—making them easier to cook.

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Cooking the Bread Dumplings

Bring a saucepan with water and two tablespoons of salt to a boil. Place the dumplings into the boiling water. Turn the heat back and let the dumplings simmer for about 20 minutes, or until they float on the surface. Use a spider strainer to remove the dumplings and place them on a plate.

NOTE: If you like to add sauteed onions to your dumplings, simply do the following: Instead of heating up the butter (OR) lard with the milk—heat up only the milk. Melt the butter (OR) lard separately in a saucepan. Add in your diced onions and fry them to a light brown. Add the milk to the bread mix, followed by the onions (and the melted fat). Mix thoroughly and shape when ready.

You could serve the bread dumplings with Oma’s beef stroganoff and a beet salad or red cabbage.

Original German Bread Dumplings Recipe


beet salad recipe

Beet Salad Recipe

Red Beet Salad recipe!

Beet Salad is called Rote Bete Salat in Germany.

Ingredients for beet salad:

  • 900 g (2 pounds) of fresh beets
  • 120g – 150 g (4.32 oz–5.29 oz) of chopped onions
  • 8 tablespoons of white wine vinegar
  • 2 tablespoons of sunflower oil
  • ½ teaspoon of caraway seeds
  • 1 teaspoon of salt
  • 1/4 teaspoon of white ground pepper
  • 4 teaspoons of sugar
  • 2 teaspoons of horseradish in a jar (OR) 1 heaping teaspoon of fresh diced horseradish

Making Beet SaladPreparation of beet salad:

Wash the beets under running cold water with a soft brush. Cut the roots and leaves about 1–2 inches above the beet.

Add 2 teaspoons of salt to a large saucepan filled with water. Add in the beets and bring it to a boil. Turn the heat back a little and let the beets cook for about 35–45 minutes—depending on the size of the beet and the consistency you like. (To test, stick a fork in the beet to check if they are soft and fully cooked.)

After cooking time, place the beets in a colander and drain under cold water. Cut the remaining stems close to the beet. Peel the beets while they are still warm. (It’s more like lifting and removing the skin of the beets.)

Either cut slices from the whole beet (OR) first cut them in half and then slice the halves. Place the slices of beets in a bowl. Use another bowl for the dressing.

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Mix the vinegar, oil, caraway seeds, salt, pepper, sugar, and horseradish. Beat with a whisk. Dice the onions by hand or use a food chopper. Add the chopped onions to the dressing and stir with a fork. Pour the dressing over the beets and carefully mix your beet salad with either two spoons or use salad hands. The beet salad tastes best if you give it time to soak and marinade in the dressing. Keep refrigerated. 

ATTENTION: When using fresh beets, make sure to protect your hands, cloth, and surrounding work place. The red color of the beets is hard to get out. Should you accidentally stain any material or surface, immediately use some cold sparkling water or club soda to wash it out.


Savoy cabbage recipe

Savoy Cabbage Recipe

Savoy Cabbage Recipe!

Savoy cabbage is called Wirsing or Wirsing Gemuese in Germany. It is an excellent side dish for many German meals. This dish goes very well with Oma’s Beef Brisket. The cabbage could also be used in a hearty soup.

Ingredients for savoy cabbage:

  • 1 kg ( 2.2 lbs) of washed and cleaned savoy cabbage
  • 1 tablespoon of vegetable shortening
  • 2 tablespoons of all-purpose flour
  • 180 g (6.3 oz) of diced onions
  • ½ teaspoon of coarse pepper
  • 1 teaspoon of salt
  • 300 ml (10 oz) of water from cooked vegetable
  • 3 to 4 dashes of Maggi

Ingredients for Savory Cabbage

Cut the cabbage with a knife on top close to the core to loosen the leaves. Cut the hard center of the leaves out so that only the soft leaves are left. 

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Rinse the cabbage leaves. Fill a large pan with water and add two teaspoons of salt. Bring it to a boil. Add in the cabbage and let it boil for about 20 minutes. Drain the cooked cabbage in a colander. Keep about 300 ml (10 oz) of the water in a bowl to finish the cabbage. Pass the savoy cabbage through a food grinder and into a bowl. Set aside.

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Heat up the shortening in a pan. Add the onions and cook them until transparent. Add the flour and mix with a wooden spoon until the ingredients are combined. Add in the ground cabbage and stir until thoroughly mixed with the flour mix. Slowly add the 300 ml (10 oz) of water to the vegetables until it has reached your preferred thickness.

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Season with 1 teaspoon of salt plus pepper and Maggi to your personal taste. The color of the savoy cabbage varies from cream colored to green depending on the time of season. You can serve your cabbage with my beef brisket recipe Markklöβchensuppe along with some cooked potatoes. (See preparation below.)

Serving Savory Cabbage

Preparation of the potatoes:

Wash and peel about 1 kg (2.2 lbs) of medium sized potatoes with a potato peeler. Cut the potatoes in quarters and place them in a pan.


Add water until the potatoes are covered. Add 1 1/2 teaspoons of salt and bring to a boil. When the potatoes are boiling, turn the heat down and cook for about 15–18 minutes (depending on the kind of potatoes you are using). When done, drain in a colander. You are now ready to serve!