Semmelknödel
Authentic Austrian bread dumplings: dried bread roll cubes (Semmelwürfel) bound with warm milk, eggs, sautéed onions, butter, and fresh parsley, simmered to fluffy perfection to accompany roasted pork and gravy.
Ingredients
- • 250g dry white bread roll cubes (Semmelwürfel)
- • 250ml warm whole milk
- • 3 large free-range eggs, beaten
- • 1 small yellow onion, finely minced
- • 30g Austrian butter
- • 3 tbsp fresh flat-leaf parsley, finely chopped
- • 1/2 tsp sea salt and 1 pinch grated nutmeg
- • 2 tbsp plain flour (if needed for binding)
Preparation Steps
Place the bread cubes in a large bowl. In a small skillet, sauté the minced onion in butter until translucent, stir in the chopped parsley, and add to the bread. Whisk the eggs into the warm milk with salt and nutmeg, then pour over the bread cubes. Toss gently with your hands and rest for 15 minutes.
Gently press the dough together; it should be moist and cohesive without being soggy. If too wet, add a tablespoon of flour; if too dry, add a splash of milk.
Moisten your hands with cold water. Form the bread mixture into 6 to 8 smooth, compact, round tennis-ball-sized dumplings, pressing firmly so there are no air pockets.
Lower the dumplings into a wide pot of salted boiling water. Reduce heat to low so the water barely quivers, cover, and simmer gently for 20 minutes. Lift out with a slotted spoon and serve hot with rich roast meat gravy.