Austrian bread dumplings

Name: Austrian bread dumplings
Total time: 45 min
Yield: 4
Cuisine: Austrian
Ingredients: 300 g Day-old wheat bread rolls; 250 g Whole milk; 100 g Egg, without shell; 100 g Onion; 20 g Butter; 20 g Fresh parsley; 25 g Plain wheat flour; 3 g Salt; 1 g Black pepper; 0.5 g Ground nutmeg

Tender bread dumplings with onion and parsley.

Estimated total time: 45 minutes4 portionsAbout 350 kcal per portion

Semmelknödel — real photograph of the prepared dish — Photo: Kobako · CC BY-SA 2.5 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

300 g Day-old wheat bread rolls
250 g Whole milk
100 g Egg, without shell
100 g Onion
20 g Butter
20 g Fresh parsley
25 g Plain wheat flour
3 g Salt
1 g Black pepper
0.5 g Ground nutmeg

Method

Dice day-old bread rolls. Warm milk, pour over the bread and leave for 15 minutes.
Soften finely chopped onion in butter for 5 minutes. Mix into bread with eggs, parsley, salt, pepper and nutmeg.
Add flour and gently combine. With wet hands shape into eight compact dumplings; if very soft, rest for 5 minutes so the bread absorbs more liquid.
Lower into gently simmering water and cook for 15–18 minutes until firm and hot through. Lift out with a slotted spoon.

Two dumplings per portion. Do not boil vigorously or they can fall apart. Mushroom sauce or meat gravy is not included.

Semmelknödel

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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