Usually presented with a fried egg on top, Tiroler Gröstl, a hearty and rustic dish from Austria's Tyrol region, is a taste sensation of potatoes,…
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.
4
servings15
minutes20
minutes220
kcalSemmelknödel, 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.
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
Breadcrumbs for adjusting consistency (if needed)
Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.
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