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Semmelknödel

Semmelknödel - Austrian National Food

Semmelknödel, a revered dish in Austrian gastronomy, embodies the nation’s rich culinary tradition. Often accompanied dishes like goulash, roast pork, or sauerkraut, these bread dumplings are filling, comforting, and flexible. The recipe below offers a detailed walk-through guide for making this real pleasure right at home.

Semmelknödel
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Semmelknödel

Recipe by Travel S HelperCourse: SidesCuisine: AustrianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

220

kcal

Semmelknödel, a quintessential Austrian dish, is a hearty and rustic accompaniment that transforms simple ingredients into a remarkable creation. The recipe requires stale white bread, warm milk, unsalted butter, finely chopped onion, eggs, parsley, salt, nutmeg, and freshly ground black pepper. The dough is subsequently formed into dumplings the size of golf balls and boiled in salted water for 15-20 minutes until they become firm and rise to the surface. The dumplings can be prepared in advance and stored in the refrigerator for up to one day prior to boiling. They may also be frozen and prepared directly from frozen, requiring additional minutes for cooking. For a more substantial variant, small portions of bacon or ham may be incorporated. The recipe necessitates 15 minutes for preparation and 20 minutes for cooking. The ingredients are discretionary but may be modified for a more robust consistency.

Ingredients

  • 6-8 slices of stale white bread (about 300 g), cubed

  • 1 cup (240 ml) milk, warm

  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 2 large eggs

  • 2 tablespoons parsley, finely chopped (optional)

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • Freshly ground black pepper to taste

  • Optional

  • Breadcrumbs for adjusting consistency (if needed)

Directions

  • Prepare the Bread: 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.
  • Cook the Onion: Heat the butter in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and slightly golden. Let it cool slightly.
  • Combine Ingredients: Add the sautéed 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.
  • Shape the Dumplings: With wet hands, shape the mixture into dumplings about the size of a golf ball or slightly larger.
  • Cook the Dumplings: 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.
  • Serve: Remove the dumplings with a slotted spoon, allowing excess water to drain. Serve warm as a side dish or enjoy them with gravy or sautéed vegetables.

Notes

  • Stale Bread Tip: 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.
  • Make Ahead: Semmelknödel can be prepared and shaped ahead of time. Store them in the refrigerator for up to a day before boiling.
  • Freezing: Freeze uncooked dumplings on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
  • Variations: Add small pieces of bacon or ham for a heartier version.
Austrian National Food - World Of Food
World Of Food

Austrian National Food

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