Semmelknödel
Semmelknödel arose from the practical need not to waste bread — a central concern in rural Austrian cooking, where stale rolls were too precious to throw away. The dumplings appear in Austrian culinary records as far back as the 18th century, as a staple dish for peasants and later adopted into urban cuisine as the classic side for saucy roasts, alongside stews like goulash. In many Austrian regions, the same dumplings, sliced and lightly pan-fried in butter with a beaten egg poured over them, become a separate dish called Knödel mit Ei — proof of the base recipe's versatility. The key to perfect texture lies in the correct milk-to-bread ratio: too much milk makes them fall apart while boiling, too little leaves them dry and tough at the center.
A few days old bread rolls
Stale white bread rolls are used, cut into small cubes — fresh bread absorbs too much moisture and ruins the texture.
Soaked in warm milk
The bread cubes are soaked in warm milk with sautéed onion, until fully absorbed, without turning to mush.
Bound with eggs and parsley
Eggs and chopped parsley bind the mixture and add flavor, forming a mixture that shapes easily into balls.
Simmered in water, not broth
The dumplings are simmered in gently boiling salted water, never a rolling boil, so they don't fall apart.
Ingredients 4 servings
- 8 white bread rolls, a few days old, cut into small cubes
- 1 cup warm milk
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 large eggs
- 3 tbsp fresh chopped parsley
- Salt to taste
- Black pepper to taste
- 1 tsp grated nutmeg
- 2 tbsp flour, if needed for consistency
How to make it
- 1CUT THE BREAD: Cut the stale rolls into small cubes, about 1cm, and place them in a large bowl.
- 2Sauté the chopped onion in butter over low heat, until translucent and soft, without browning.
- 3POUR THE MILK: Pour the warm milk, with the sautéed onion, over the bread cubes.
- 4Let the mixture sit for 15-20 minutes, stirring occasionally, until the bread absorbs all the milk and becomes soft, while still holding the shape of the cubes.
- 5ADD THE EGGS: Add the beaten eggs, chopped parsley, salt, pepper and nutmeg to the bread mixture.
- 6MIX: Mix well by hand or with a wooden spoon, until you get a homogeneous mixture that holds together.
- 7If the mixture is too soft to shape, add a little flour, one tablespoon at a time.
- 8SHAPE THE DUMPLINGS: With wet hands, shape the mixture into balls the size of a small orange, pressing firmly to compact them.
- 9BOIL THE WATER: Bring a large pot of salted water to a boil, then reduce to a gentle simmer, just barely bubbling.
- 10SIMMER THE DUMPLINGS: Slip the dumplings into the gently simmering water and cook them 15-20 minutes, uncovered, turning them once halfway through.
- 11CHECK: A dumpling is done when it floats to the surface and, when cut, no longer has a wet center.
- 12SERVE: Remove the dumplings with a slotted spoon and serve immediately, hot, alongside a saucy main course.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
