Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Calories<\/span>220<\/p>kcal<\/span><\/div><\/div><\/div>There\u2019s a kind of quiet poetry in Semmelkn\u00f6del\u2014a dish born not of extravagance, but of thrift and care. In kitchens from Salzburg to Graz, the making of these bread dumplings is less about following a recipe than about listening\u2014to the texture of stale white bread soaking in warm milk, to the soft hiss of onions sweating in unsalted butter. Each ingredient\u2014parsley chopped finely, a whisper of nutmeg, the soft binding of egg\u2014comes together like an old folk song passed from grandmother to grandchild. Shaped by hand into dumplings the size of golf balls, they are dropped into salted water, and there\u2019s always that moment when they rise\u2014buoyant, as if remembering their purpose. They\u2019re more than a side dish; they are the heart of many a mountain meal, clinging to the edge of a venison ragout or a mushroom sauce made from the morning\u2019s forage. Time-honored and practical, they hold memory in their folds. You can make them ahead, let them wait quietly in the fridge\u2014or freeze them for the kind of day when comfort must be summoned fast. Add bacon, if you like, for that deeper hum of flavor. Semmelkn\u00f6del are humble, yes\u2014but never ordinary.<\/p>
Ingredients<\/h3>- <\/span>
6-8 slices of stale white bread (about 300 g), cubed<\/span><\/p><\/li>- <\/span>
1 cup (240 ml) milk, warm<\/span><\/p><\/li>- <\/span>
2 tablespoons unsalted butter<\/span><\/p><\/li>- <\/span>
1 small onion, finely chopped<\/span><\/p><\/li>- <\/span>
2 large eggs<\/span><\/p><\/li>- <\/span>
2 tablespoons parsley, finely chopped (optional)<\/span><\/p><\/li>- <\/span>
1\/2 teaspoon salt<\/span><\/p><\/li>- <\/span>
1\/4 teaspoon ground nutmeg<\/span><\/p><\/li>- <\/span>
Freshly ground black pepper to taste<\/span><\/p><\/li>- Optional<\/strong><\/li>
- <\/span>
Breadcrumbs for adjusting consistency (if needed)<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Bread –<\/strong> Cut the bread into small cubes and place them in a large mixing bowl. Pour the warm milk over the bread, allowing it to soak for about 10 minutes. Mix occasionally to ensure even absorption.<\/li>
- Cook the Onion –<\/strong> Heat the butter in a skillet over medium heat. Add the finely chopped onion and saut\u00e9 until translucent and slightly golden. Let it cool slightly.<\/li>
- Combine Ingredients –<\/strong> Add the saut\u00e9ed onion, eggs, parsley, salt, nutmeg, and pepper to the soaked bread. Mix thoroughly until a dough forms. If the mixture is too wet, add breadcrumbs one tablespoon at a time to reach a firm but pliable consistency.<\/li>
- Shape the Dumplings –<\/strong> With wet hands, shape the mixture into dumplings about the size of a golf ball or slightly larger.<\/li>
- Cook the Dumplings –<\/strong> Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully add the dumplings and cook for 15-20 minutes, or until they float to the surface and are firm to the touch.<\/li>
- Serve –<\/strong> Remove the dumplings with a slotted spoon, allowing excess water to drain. Serve warm as a side dish or enjoy them with gravy or saut\u00e9ed vegetables.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Stale Bread Tip –<\/strong> Using slightly stale bread is essential for the perfect texture. If you only have fresh bread, lightly toast the cubes in an oven to dry them out.<\/li>
- Make Ahead –<\/strong> Semmelkn\u00f6del can be prepared and shaped ahead of time. Store them in the refrigerator for up to a day before boiling.<\/li>
- Freezing –<\/strong> Freeze uncooked dumplings on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.<\/li>
- Variations –<\/strong> Add small pieces of bacon or ham for a heartier version.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Semmelkn\u00f6del\"](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/12\/Semmelknodel-Step-by-Step-Recipe-Austrian-National-Food-800x530.jpg\")
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