Preparing the Cooking Water
- 1
Bring a large pot of water to a boil.
- 2
Add some salt to the boiling water.
Semmelknödel – The Classic Recipe
1 hrs 0 min·102 ViewsTranslated
Semmelknödel are a centerpiece of Austrian cuisine, a true symbol of hearty home cooking and cozy family meals. For generations, these fluffy dumplings have been prepared, often as a way to use up old bread – a clever and delicious way to avoid food waste. They're not just a great side dish for roasts, goulash, or mushroom dishes, but also a delight on their own with a creamy sauce. The trick is to find the right balance of juiciness and firmness so that the Semmelknödel don't fall apart when cooking, but still remain light.
Allergens
Vegetarian
Pescatarian
Halal
3,209kcal
4 Portions · 1,193 g
Protein
67 g
Carbohydrates
220 g
Fat
224 g
Fiber
19 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Crouton500 grams
- Milk200 milliliters
- Onion1
- Butter50 grams
- Nutmeg½
- Salt
- Eggs3
- Parsley1 bunch
Preparing the Bread Cubes
- 3
Put the bread cubes into a large bowl.
- 4
Heat the milk in a pot or microwave until hot.
- 5
Pour the hot milk over the bread cubes in the bowl and cover with a cloth. Let the mixture soak for about 10 minutes.
10 min
Chopping Vegetables
- 6
Peel the onion.
- 7
Wash the parsley thoroughly.
- 8
Dice the onion finely.
- 9
Chop the parsley finely.
Sautéing Onions
- 10
Heat the butter in a pan and sauté the diced onions until translucent.
- 11
Add the sautéed onions to the soaked bread cubes in the bowl.
Mixing the Dough
- 12
Add the 3 eggs to the bowl with the bread cubes and onions.
- 13
Add the chopped parsley, grated nutmeg, and salt (to taste).
- 14
Gently fold in all ingredients until well mixed. Be careful not to knead too much to keep the dumplings light.
Forming the Dumplings
- 15
With slightly moistened hands, form hand-sized dumplings from the mixture.
Cooking the Dumplings
- 16
Carefully place the formed dumplings into the gently simmering salted water.
- 17
Let the dumplings cook for about 10 minutes over medium heat.
10 min
Serving and Using Leftovers
- 18
To reheat the next day, slice the Semmelknödel.
- 19
Fry the dumpling slices in butter in a pan until crispy and brown.
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