Bread Dumplings (Semmelknödel)

Here I have an incredibly fluffy Austrian bread dumpling recipe for you. The secret is that more eggs are used than in other recipes.

With this simple recipe including detailed instructions, the bread dumplings are guaranteed to turn out fluffy and won't fall apart when cooking.

Further down in the post, you'll find all the bread dumpling tips and the exact recipe.

Jump to:

• How to make fluffy bread dumplings
• How to prevent the bread dumplings from falling apart when cooking
• What to serve with bread dumplings
• Ingredients
• Step by Step Recipe
• Video
• Recipe Card to Print
• Recipe for Austrian Bread Dumplings (Semmelknödel)

How to make fluffy bread dumplings

• Additional flour or breadcrumbs help for better binding, but they also make them harder, so don't use too much.
• It's also important to knead the mixture lightly with your fingers, but not too much, otherwise, the dumplings will become too hard.
• If you use whole rolls from the previous day, the dumplings will be fluffier than with purchased bread cubes. Unfortunately, cutting the rolls is a bit more work.

How to prevent the bread dumplings from falling apart when cooking

• It's important that the dumpling mixture rests covered for about 15-30 minutes.
• If you want to be absolutely sure that the dumplings turn out well, make a test dumpling first. If it falls apart, add more flour to the mixture. If it's too hard, add a little more butter.
• The water when cooking the dumplings can boil a bit in the first 1-2 minutes. After that, it should only simmer lightly. Don't boil vigorously, but also don't stop simmering.

What to serve with bread dumplings

Bread dumplings go well with all sorts of sauces and meat dishes. They are traditionally served with lentils and bacon, goulash, with roast pork, with St. Martin's goose, or even with chanterelle goulash. They also go well with smoked meat and sauerkraut.

Leftover bread dumplings can be roasted in the pan with egg or you can make my granny's recipe for grenadier march.

Ingredients

For this recipe, you'll need the following ingredients:

• 5 white bread rolls from the previous day (or 250 gram bread cubes/dumpling bread)
  
  If you use whole rolls from the previous day, the dumplings will be fluffier than with purchased bread cubes. A roll usually weighs about 50 g, Kaiser rolls, however, are larger and weigh a little over 60 g.

• 60 g onion

• 60 g butter

• 2 tablespoons parsley

• 125 ml milk (200 ml if using store-bought or very dry bread cubes)

• 3 eggs

• 40 g flour (coarse flour = dumpling flour or spätzle flour in Germany), also "normal" all-purpose flour or plain flour is possible. Dumplings will be fluffier with coarse flour.

• Salt

Step by Step Recipe

Here's a step-by-step guide to making delicious bread dumplings:

Cut rolls into small cubes and place in a large bowl.

Finely dice onion and sauté in butter in a pan until translucent. Briefly roast finely chopped parsley and mix into the bread cubes.

In a separate bowl, beat eggs and mix with milk and a pinch of salt. Pour over the bread cubes and mix.

Cover and let rest for about 15-30 minutes. Stir occasionally.

Then mix with flour and knead the mixture lightly with your hands. Do not press together too hard, otherwise, the dumplings will become too hard.

Form dumplings:

Divide dough into 6-10 equal portions.

Wet hands before forming each dumpling.

Slightly press each portion together with your hands and then roll into a round shape.

Bring a large pot with about ⅔ water and a larger pinch of salt to a boil. The dumplings should have enough room to swim. Place the dumplings in the simmering water. Adjust the temperature so that the water is always lightly simmering. It should not boil vigorously and also not completely stop simmering. Depending on size, cook in salted water for about 12-15 minutes.

Alternatively, steam in a steamer or steaming basket for 20-30 minutes depending on size.

To ensure that the dumplings do not fall apart or become too firm, make a test dumpling. If it falls apart during cooking, incorporate more flour. If it becomes too firm, add more liquid butter.

Video

Recipe Card to Print