Semmelknödel (Austrian Bread Dumplings)
In short: Soft, savory dumplings made from stale bread rolls, milk, eggs, onion and parsley. The classic side for goulash, roast pork and mushroom sauce. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Semmelknödel are the everyday dumplings of Austrian kitchens, made to use up stale bread rolls. Cubes of dry roll are soaked in warm milk with beaten eggs, onion and parsley, shaped into balls and simmered in salted water. They come out light and springy, ready to soak up the sauce from goulash, roast pork or creamy mushrooms. The mixture needs time to rest, so the bread can absorb the liquid evenly.
Instructions
- Put the bread cubes in a large bowl, pour over the warm milk, toss gently and let soak for 10 minutes.
- Melt the butter in a small pan over medium heat. Cook the onion for 3 to 4 minutes until soft but not brown, then stir in the parsley and let cool slightly.
- Whisk the eggs with the salt and nutmeg. Add the eggs, onion mixture and flour to the bread and mix with your hands for 1 to 2 minutes, until the mass holds together when pressed. Cover and rest for 20 minutes.
- Bring a wide pot of salted water to a boil, then lower the heat to a bare simmer. With wet hands, shape one test dumpling about 6 cm (2 1/2 inches) wide and drop it in. If it falls apart, knead 1 to 2 tablespoons of flour or dry breadcrumbs into the mixture.
- Shape the remaining mixture into 7 more dumplings, pressing firmly so they are smooth. Slip them into the water, keep it just below a boil and simmer uncovered for 18 to 20 minutes, turning once.
- Lift the dumplings out with a slotted spoon and drain briefly. Serve hot with goulash, roast pork or creamy mushroom sauce.
Tips
- Use bread that is truly stale, 2 to 3 days old. If your rolls are soft, cube them and dry them in a 120°C (250°F) oven for 15 minutes first, so they take up the milk without turning gluey.
- Keep the water at a bare simmer, since a rolling boil can break the dumplings apart. Leftovers can be sliced and fried in butter, with beaten egg stirred in at the end, for a quick next-day meal.
Questions and answers
Which bread should I use for Semmelknödel?
Day-old white rolls or a plain white loaf, cut into small cubes. Avoid whole grain or strongly flavored breads, which change the taste and make the dumplings dense.
Why did my Semmelknödel fall apart?
The mixture was probably too wet, or the water boiled too hard. Rest the mixture for 20 minutes, cook a test dumpling, add a little flour or breadcrumbs if it breaks, and keep the water at a gentle simmer.
Can I make Semmelknödel ahead?
Yes. Shape them and keep them covered in the fridge for a day before cooking, or cook, cool and reheat them in hot water. Cooked dumplings also freeze for up to 2 months.
How long does it take to make Semmelknödel (Austrian Bread Dumplings)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Semmelknödel (Austrian Bread Dumplings)?
About 380 kcal per serving, with 14 g of protein, 47 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 47 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
