Semmelknödel (Bread Dumplings)
The Quirky Foodster Team
Ingredients
- Stale bread rolls (about 300 g / 10.5 oz), cut into small cubes — 6
- Warm milk — 250 ml (1 cup)
- Small onion, finely diced — 1
- Butter — 20 g (1 1/2 tbsp)
- Large eggs — 2
- Chopped fresh parsley — 2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Plain flour, if needed — 2 tbsp
Method
- Place the bread cubes in a large bowl and pour over the warm milk. Let soak for 10 minutes until softened.
- Meanwhile, melt the butter in a frying pan and sauté the onion until soft and translucent, about 5 minutes.
- Add the sautéed onion, eggs, parsley, salt and pepper to the soaked bread and mix thoroughly with your hands until it forms a cohesive, slightly sticky mass. If too wet, add flour a tablespoon at a time.
- Let the mixture rest for 15 minutes so the bread fully absorbs the liquid.
- With wet hands, shape the mixture into 6-8 even dumplings, about the size of a tennis ball.
- Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Carefully lower the dumplings in.
- Simmer gently, uncovered, for 18-20 minutes, turning once, until the dumplings float and are cooked through.
- Remove with a slotted spoon, drain briefly, and serve hot.
Introduction: Semmelknödel, soft bread dumplings made from day-old rolls, are one of Austria’s most essential side dishes, traditionally served alongside roasts, goulash, and mushroom dishes.
Cultural Background: Semmelknödel, soft bread dumplings made from day-old rolls, are one of Austria’s most essential side dishes, traditionally served alongside roasts, goulash, and mushroom dishes. Rooted in the practical, waste-avoiding traditions of Austrian home cooking, they turn stale bread into a beloved comfort food.
Tips: Use genuinely stale, firm bread rolls — fresh bread will turn the dumplings mushy. Keep the water at a gentle simmer rather than a rolling boil, which can break the dumplings apart.
Variations: Add sautéed bacon or ham to the mixture for a heartier variation. Slice leftover dumplings and pan-fry them in butter the next day, a popular way to use leftovers.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store cooked dumplings covered in the refrigerator for up to 3 days.
Reheating: Reheat by steaming briefly, warming in broth, or slicing and pan-frying in butter until heated through.
Nutrition: Approx. per serving: 230 kcal, 8g protein, 32g carbohydrate, 7g fat
FAQs:
Q: What bread works best?
A: Firm, slightly stale white bread rolls (Semmeln) work best; fresh, soft bread will not hold together properly.
Q: Can I test the mixture before cooking all the dumplings?
A: Yes, simmer a small test dumpling first — if it falls apart, mix in a little more flour before shaping the rest.
- Stale bread rolls (about 300 g / 10.5 oz), cut into small cubes — 6
- Warm milk — 250 ml (1 cup)
- Small onion, finely diced — 1
- Butter — 20 g (1 1/2 tbsp)
- Large eggs — 2
- Chopped fresh parsley — 2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Plain flour, if needed — 2 tbsp
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