Semmelknödel is the German dumpling made from stale bread rolls and especially associated with Bavaria.
The name combines Semmel, a regional word for a bread roll, with Knödel, meaning dumpling. Cubed stale rolls are softened with milk, then combined with eggs, parsley and seasonings. The mixture is shaped into balls and gently simmered in water rather than baked like a loaf.
Semmelknödel is a classic accompaniment to rich sauces, stews and braised meat, including dishes such as sauerbraten and mushroom sauces. It belongs to a wider Central European dumpling family, so similar bread dumplings appear in Austria, the Czech lands and elsewhere. A potato dumpling is a different preparation: it relies primarily on cooked or raw potato, whereas Semmelknödel is defined by its bread-roll base.