Semmelknödel — Print Recipe — The Culinary Codex

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

Ingredients

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.