6 rolls (or approx. 200 g) or a combination of rye and white bread (preferably stale)
1/8 l milk (hot)
1 small onion
6-8 button mushrooms
20 g butter or margarine
50 g bacon
2 sprigs finely chopped parsley
2 eggs
Pepper corn


  1. Cut Rolls into small cubes, pour over hot milk, leave for 30 minutes
  2. Dice onion, set aside
  3. Slice mushrooms, set aside
  4. Dice bacon and fry in pan
  5. Add mushrooms and onion to bacon and cook until onions are “glassy”.
  6. Add Parsley with onions, cooking only briefly
  7. Mix bacon/onion/mushroom/parsley, eggs and rolls and knead.
  8. Add Nutmeg to taste, pepper and salt.
  9. With damp hands prepare about 6-8 equally-sized Knödel.
  10. Cook in lightly boiling salted water for about 20 minutes. The pot should not be completely be covered (e.g. put cooking spoons between pot and cover)
  11. Remove the Semmelknödel from the water and serve.


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