Left over heals and dried bread work well for this. I don't like to waste good rye bread and rye bread makes your semmelknodel taste really German. Traditionally you want the bread dry but not too dry.

Cut the bread into small cubes and pour enough milk on them to moisten. For this amount it was about 1 cup of milk. if the bread is not very stale then use less.

Meanwhile saute the celery,onions and apples.
Get a 1 quart pot of water heating to simmer so it will be ready when the mix is done.

Squeeze any excess milk out as you don't wanty it to be too soggy. A little milk doesn't matter. We can soak it up with some bread crumbs. Make a hole in the center and pour in the cracked eggs. whisk the eggs and then blend in.

Blend in the tender vegetables and apple mix to the bread gently. If the mix doesn't hold firm you will need to add some bread crumbs to the mix. Just a tablespoon at a time you don't want it too stiff.

Traditionaly they are made about the size of a tennis ball. I however made these more of a golf ball size.

Test the Semmelknodel mix.
Make a small golf ball size dumpling and add it to the simmering water. If it holds together you a re ready to cook the rest. If it falls apart then you will need to add a bit more bread crumbs I don't over crowd the pot. 6 to 8 dumplings is plenty. You will know when it is done when it floats.

Simmer the Semmelknodel until they float. Carefully ladel them out onto a plate or a frying pan that you can easily reheat them when you are ready to serve.

This is an easy way to hold the Semmelknodel and the vegetables while I make the gravy and slice up the chicken. When I am ready to serve I just reheat them in the pan.

Serve with plenty of gravy. Here for the picture I floated them on a bed of gravy.

Semmelknödel goes well with Roast Chicken, Pork, Rouladen or Sauerbraten.