Austrian recipe
How to make Semmelknödel
Semmelknödel
Austria and Bavaria
Round dumplings made from cubes of stale bread rolls soaked in milk, mixed with egg, onion and parsley and simmered in water. They soak up the gravy of goulash, roast pork or a creamy mushroom sauce.
Ingredients
- 250 g stale white bread rolls, cut into small cubes
- 250 ml milk
- 1 small onion, finely chopped
- 20 g butter
- 2 eggs
- 2 tablespoons chopped parsley
- Salt and a pinch of nutmeg
- 1 to 2 tablespoons flour, if needed
Method
- Warm the milk, pour it over the bread cubes and leave to soak for 15 minutes.
- Soften the onion in the butter over low heat for 5 minutes.
- Add the onion, eggs, parsley, salt and nutmeg to the bread and mix well with your hands. If the mixture is too wet to hold its shape, add a little flour. Leave to rest for 10 minutes.
- With wet hands, shape 8 round dumplings.
- Lower them into a large pan of salted water at a gentle simmer (not a rolling boil) and cook for 15 to 20 minutes, until firm and cooked right through.
- Lift out with a slotted spoon and serve with goulash, roast pork or mushroom sauce.
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