This recipe comes to us from Solid Starts family Lara von Rhein of Munich, Germany. Lara made these dumplings for her daughter, Mia, 8 months. Scroll down to see Mia’s reaction to her very first Semmel Knödel.
For more recipes the whole family can enjoy with baby at the table, see our Meal and Recipe Ideas Kit. Need help transitioning from purées to finger food? See our webinar recording on Spoons to Fingers.
Recipe: Semmel Knödel (Bavarian Bread Dumplings)
- 1 cup old or toasted bread, cubed or torn (about 250g)
- 4 oz (about 118 ml) whole milk
- 4 eggs
- Parsley (fresh or dried)
This recipe contains common allergens (egg, milk, bread). Only serve after you have safely introduced each of these foods and ruled out any sensitivities.
- Warm the milk gently in a sauce pan and then turn off the heat. Add the cubed/torn bread and let soak for 20 minutes.
- Crack 4 eggs into a bowl and whisk gently. Add to the saucepan with the bread and milk.
- Tear the leaves of a few sprigs of parsley off and discard the stems. Mince the parsley and add to the saucepan. If using dried parsley, add a pinch or two to the mixture.
- Stir the mixture until well combined. Form into finger or ball shapes.
- Bring a pot of water to a gentle boil. Lower the dumplings into the boiling water and cook about 10 to 15 minutes until they float.