Food Fridays with Liane Lippert | Semmelknödel


Liane Lippert’s Semmelknödel:

This is a super easy recipe to make and one of my favourite traditional German dishes. With a mix of carbohydrates and proteins it’s also a good meal for after some cycling or any other sport to help you refuel!

Ingredients (for about 10 dumplings)

  • 9 pieces of hard white bread (about 2-3 days old)
  • 500ml milk
  • 4 eggs
  • Salt
  • Pepper
  • Nutmeg
  • 1 onion
  • Parsley
  • 1 spoon of butter


  • Cut the hard bread into tiny pieces (around 5cm)
  • Cook the milk and mix it with the bread
  • Let the milk soak in the bread for around one hour or longer
  • Cut the onions in small pieces and fry it
  • Add the Eggs, Onion, Butter, Spices and Parsley to the dough
  • Mix the dough with your hands
  • If the dough is still to sticky add some flour
  • Wet your hands to prevent the dough from sticking and form knödel about the size of a tennis ball (they will expand slightly when cooked). Press the knödel between your palms to make sure they’re nice and compact.
  • Carefully drop the Semmelknödel in the water and let them lightly simmer for 15-20 minutes.