Semmelknödel
Semmelknödel are classic Austrian and German bread dumplings made from stale bread, milk, and eggs. These savory, tender dumplings are seasoned with parsley and nutmeg, then simmered until perfectly cooked. They are a traditional and hearty side dish, excellent for soaking up sauces from roasts or stews.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 295 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gstale white bread roll, cut into 1 cm cubes
- 200 mlwhole milk
- 2 pcslarge egg, lightly beaten
- 80 gyellow onion, finely chopped
- 1 tbspunsalted butter
- 10 gfresh parsley, finely chopped
- 0.25 tspblack pepper, freshly ground
- 0.25 tspground nutmeg
dumpling mixture
- 1 tspsalt
cooking water
- 1 tbspsalt
Equipment
slotted spoon · large bowl · large pot · small saucepan · cutting board · knife · small skillet
The method
Step by step
- 1
Place the bread cubes in a large bowl.
About 2 min
- 2
Gently warm the milk in a small saucepan over low heat until it is warm to the touch, but not boiling.
About 2 min
Cook’s note: Warming the milk helps it absorb into the stale bread more effectively.
- 3
Pour the warm milk over the bread cubes, toss to combine, and set aside to soak for at least 20 minutes.
About 20 min
- 4
While the bread is soaking, melt the butter in a small skillet over medium heat.
About 1 min
- 5
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, then remove from heat.
About 7 min
- 6
Add the sautéed onion, beaten eggs, chopped parsley, salt for the mixture, black pepper, and nutmeg to the soaked bread.
About 2 min
- 7
Using your hands, gently mix all ingredients until a cohesive dough forms. Do not overmix. Let the mixture rest for 10 minutes.
About 10 min
Cook’s note: Overworking the mixture can make the dumplings tough.
- 8
Bring a large pot of water to a boil and add the salt for the cooking water.
About 5 min
- 9
With damp hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.
About 5 min
Cook’s note: Wetting your hands prevents the mixture from sticking and helps create a smooth surface on the dumplings.
- 10
Reduce the heat so the water is at a gentle simmer, not a rolling boil. Carefully lower the dumplings into the water.
About 1 min
Cook’s note: A rolling boil can cause the dumplings to break apart.
- 11
Simmer the dumplings for 20 minutes, turning them gently once or twice, until they float to the surface and are firm to the touch.
About 20 min
- 12
Use a slotted spoon to carefully remove the dumplings from the pot, allow them to drain for a moment, and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 294.9kcal
- Protein
- 11.5g
- Carbs
- 40.5g
- Fat
- 10.5g
- Fibre
- 2.2g
- Sugar
- 6.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dumplings in an airtight container in the refrigerator.
Reheat gently by steaming for 5 minutes or by slicing and pan-frying in butter until golden brown.
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