🥟 Semmelknödel (bread dumplings)
Semmelknödel are large, fluffy dumplings made from cubes of stale bread rolls soaked in warm milk and bound with egg, sautéed onion and chopped parsley. They are gently simmered rather than boiled hard, so they stay light and hold their shape. Savoury and mild, they are served as a side to roasts and goulash, soaking up plenty of gravy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g stale bread rolls, cut in 1 cm cubes
- 250 ml milk
- 2 eggs
- 1 onion, finely chopped
- 20 g parsley, chopped
- 1 tsp vegetable oil
- Salt, pepper and a pinch of nutmeg
Method
- Put the bread in a bowl, pour over the warm milk and leave for 15 minutes.
- Soften the onion in the oil and add it to the bread with the parsley, eggs and seasoning.
- Mix with your hands until it holds together, then shape 8 dumplings with wet hands.
- Lower into a large pot of salted water just below the boil and simmer for 18–20 minutes.
- Lift out with a slotted spoon and serve with gravy or mushroom sauce.
How to make it lighter
- One dumpling with a large portion of vegetables keeps the plate lighter.
- Use skimmed milk for soaking the bread.
- Go easy on rich gravy; a mushroom or vegetable sauce is lighter.
History
Bread dumplings are a traditional way of using up stale rolls in Bavaria, Austria and Bohemia, and have long been part of southern German home cooking. Today they are a standard side in Bavarian and Austrian inns.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →