Side DishMain Course

Semmelknödel

Name: Semmelknödel
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: austrian, german
Ingredients: 250 g stale white bread roll cut into 1 cm cubes; 200 ml whole milk; 2 pcs large egg lightly beaten; 80 g yellow onion finely chopped; 1 tbsp unsalted butter; 10 g fresh parsley finely chopped; 1 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 tsp ground nutmeg; 1 tbsp salt

Semmelknödel are classic Austrian and German bread dumplings made from stale bread, milk, and eggs. These savory, tender dumplings are seasoned with parsley and nutmeg, then simmered until perfectly cooked. They are a traditional and hearty side dish, excellent for soaking up sauces from roasts or stews.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 295 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gstale white bread roll, cut into 1 cm cubes
200 mlwhole milk
2 pcslarge egg, lightly beaten
80 gyellow onion, finely chopped
1 tbspunsalted butter
10 gfresh parsley, finely chopped
0.25 tspblack pepper, freshly ground
0.25 tspground nutmeg

dumpling mixture

1 tspsalt

cooking water

1 tbspsalt

Equipment

slotted spoon · large bowl · large pot · small saucepan · cutting board · knife · small skillet

The method

Step by step

1
Place the bread cubes in a large bowl.
About 2 min
2
Gently warm the milk in a small saucepan over low heat until it is warm to the touch, but not boiling.
About 2 min
Cook’s note: Warming the milk helps it absorb into the stale bread more effectively.
3
Pour the warm milk over the bread cubes, toss to combine, and set aside to soak for at least 20 minutes.
About 20 min
4
While the bread is soaking, melt the butter in a small skillet over medium heat.
About 1 min
5
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, then remove from heat.
About 7 min
6
Add the sautéed onion, beaten eggs, chopped parsley, salt for the mixture, black pepper, and nutmeg to the soaked bread.
About 2 min
7
Using your hands, gently mix all ingredients until a cohesive dough forms. Do not overmix. Let the mixture rest for 10 minutes.
About 10 min
Cook’s note: Overworking the mixture can make the dumplings tough.
8
Bring a large pot of water to a boil and add the salt for the cooking water.
About 5 min
9
With damp hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.
About 5 min
Cook’s note: Wetting your hands prevents the mixture from sticking and helps create a smooth surface on the dumplings.
10
Reduce the heat so the water is at a gentle simmer, not a rolling boil. Carefully lower the dumplings into the water.
About 1 min
Cook’s note: A rolling boil can cause the dumplings to break apart.
11
Simmer the dumplings for 20 minutes, turning them gently once or twice, until they float to the surface and are firm to the touch.
About 20 min
12
Use a slotted spoon to carefully remove the dumplings from the pot, allow them to drain for a moment, and serve immediately.
About 1 min

Per serving

Nutrition

43%Score

Calories: 294.9kcal
Protein: 11.5g
Carbs: 40.5g
Fat: 10.5g
Fibre: 2.2g
Sugar: 6.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover dumplings in an airtight container in the refrigerator.

Reheating

Reheat gently by steaming for 5 minutes or by slicing and pan-frying in butter until golden brown.