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–+ servings
Halber Semmelknödel mit den Fingern gehalten.

Recipe for Austrian Bread Dumplings (Semmelknödel)

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With this simple recipe and detailled instructions, your bread dumplings (Semmelknödel) will be a success and not fall apart when shaped and cooked.
Arbeitszeit 45 Minuten
Resting Time 15 Minuten
Gesamt 1 Stunde
Portionen 8 dumplings

Kochutensilien

  • bowl to mix dumpling mass
  • pan to sauté onion
  • cooking pot 5-6 litres / 6-8 quarts

Zutaten

  • 5 rolls from the previous day or 250 g bread cubes/dumpling bread
  • 60 g onion
  • 60 g butter
  • 2 tablespoons parsley
  • 125 ml milk 200 ml if using store-bought or very dry bread cubes
  • 3 eggs
  • 40 g flour
  • Salt

Anleitung

  • Cut rolls into small cubes and place in a large bowl.
    Semmeln in kleine Würfel geschnitten auf Holzbrett mit Messer.
  • Finely dice onion and sauté in butter in a pan until translucent. Briefly roast finely chopped parsley.
    Glasig gedünstete Zwiebel mit Petersilie in Pfanne.
  • Mix into the bread cubes.
    Semmelwürfel in Schüssel, Zwiebel darüber geleert.
  • In a separate bowl, beat eggs and mix with milk and a pinch of salt.
    Eier in Schüssel, Milch darüber geleert.
  • Pour over the bread cubes and mix.
    Milch-Ei-Mischung wird über Semmelwürfel geleert.
  • Cover and let rest for about 15-30 minutes.
    Schüssel zugedeckt mit Teller.
  • Stir occasionally.
  • Then mix with flour.
    Knödelmasse mit Mehl.
  • Knead the mixture lightly with your hands. Do not press together too hard, otherwise, the dumplings will become too hard.
    Fertige Knödelmasse.
  • Form dumplings: Divide dough into 6-10 equal portions. Wet hands before forming each dumpling. Slightly press each portion together with your hands and then roll into a round shape.
  • Bring a large pot with about ⅔ water and a larger pinch of salt to a boil. The dumplings should have enough room to swim. Place the dumplings in the simmering water. Adjust the temperature so that the water is always lightly simmering. It should not boil vigorously and also not completely stop simmering. Depending on size, cook in salted water for about 12-15 minutes.
    Alternatively, steam in a steamer or steaming basket for 20-30 minutes depending on size.

Notizen

To ensure that the dumplings do not fall apart or become too firm, make a test dumpling. If it falls apart during cooking, incorporate more flour. If it becomes too firm, add more liquid butter.

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Mai 13, 2024

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/austrian-bread-dumplings-semmelknoedel/