Semmelknödel

Name: Semmelknödel
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 6 day-old Kaiser rolls or white bread rolls, cubed; 200ml warm milk; 2 eggs; 1 small onion, finely diced; 2 tbsp butter; 3 tbsp fresh parsley, chopped; Pinch of nutmeg; Salt, white pepper; 2-3 tbsp flour if needed

Semmelknödel (ZEM-mel-k-nuh-del)

Bread Dumplings

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 280 kcal

Soft, pillowy Austrian bread dumplings made from day-old rolls, bound with eggs and milk, poached until light and airy.

Nutrition & Info

Protein 10.0g

Carbs 42.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

large pot mixing bowl cling film or cloth

Presentation Guide

Vessel: deep plate alongside stew

Garnishes: parsley, brown butter

Accompaniments: gravy, mushroom sauce

Ingredients

6 day-old Kaiser rolls or white bread rolls, cubed
200ml warm milk
2 eggs
1 small onion, finely diced
2 tbsp butter
3 tbsp fresh parsley, chopped
Pinch of nutmeg
Salt, white pepper
2-3 tbsp flour if needed

Instructions

1
Cut rolls into small cubes. Pour warm milk over them and let soak for 15 min.
2
Sauté diced onion in butter until translucent. Add to bread mixture.
3
Add eggs, parsley, nutmeg, salt, and pepper. Mix gently until combined. If too wet, add flour.
4
With wet hands, form the mixture into 6-8 round dumplings. Let rest 10 min.
5
Gently lower dumplings into a large pot of simmering salted water. Cook for 15-18 min without boiling.
6
Remove with a slotted spoon. Serve alongside goulash, roasts, or with mushroom sauce.

💡

Did You Know?

Austrian grandmothers judge a Knödel by pressing it gently with a fork — it should spring back softly, never be dense or gummy.

Chef's Notes

Equipment Tips

large pot
mixing bowl
cling film or cloth

Garnishing

parsley, brown butter

Accompaniments

gravy, mushroom sauce

The Story Behind Semmelknödel

Bread dumplings have been a staple of Alpine cooking since the Middle Ages, born from the frugal need to use stale bread. Every Austrian family has its own recipe, passed down through generations. They remain the essential side dish for Sunday roasts and stews.

🕐 Traditionally enjoyed accompaniment to stews and roasts 📜 Origins: Medieval

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