Austrian Breadcrumbs Dumplings (Bröselknödel Recipe)

Breadcrumbs dumplings (Austrian Bröselknödel) are popular as soup garnish, especially in creamy soups, but of course, you can also serve them in a clear broth.

If you have leftover dry rolls, they are a great way to use them up, but you can also prepare breadcrumbs dumplings with purchased unflavored breadcrumbs.

This recipe is inspired by the cookbook "Die österreichische Küche" by Marie von Rokitansky from 1897 and is the simplest recipe for Austrian breadcrumbs dumplings that I have found.

For the mixture, you mix butter, egg, nutmeg, salt, and breadcrumbs and form small dumplings. Then cook the dumplings directly in the soup, depending on the size, for about 5 to 10 minutes.

For the vegetable soup, I like to use a handful of seasonal vegetables (e.g., pumpkin, zucchini, broccoli, or even frozen peas, ...) and cook them diced with 2-3 tablespoons of oat flakes or millet flakes in 1 liter of vegetable broth. Puree and then cook the breadcrumbs in it for 10 minutes.

Video

In this short video, you'll see the key steps of the recipe. Find more videos like this on the Vienna Sunday Kitchen YouTube channel - I'd appreciate it if you subscribe to the channel! 🙂

🖨️ RECIPE:

Breadcrumbs Dumplings with creamy vegetable soup

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Breadcrumbs dumplings are popular as soup garnish, especially in creamy soups, but of course, you can also serve them in a clear broth.

Zubereitungszeit 15 Minuten Min.

Portionen 8 small dumplings

Autor Angelika Kreitner-Beretits

Zutaten

• ▢ 1 egg
• ▢ 20 gram butter ~1+½ tablespoon
• ▢ 1 pinch of salt
• ▢ 1 pinch of grated nutmeg
• ▢ about 80 g breadcrumbs
• ▢ 1 liter vegetable broth ~4 cups

Anleitung

• Heat the butter until melted. Let it cool slightly, then mix it with the beaten egg, nutmeg, and salt.
• Gradually add breadcrumbs until a firm mass forms that holds together well. If the mass gets too dry, add more butter or a bit of water.
• Divide the mixture into 8 equal pieces and shape them into small dumplings.
• Cook the dumplings directly in the broth, simmering for about 10 minutes depending on their size.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

April 30, 2024

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Notizen

For the vegetable broth, I like to use a handful of seasonal vegetables (such as pumpkin, zucchini, broccoli, or even frozen peas) cooked in small pieces with 2-3 spoonfuls of rolled oats or millet flakes in 1 liter of vegetable broth. Puree the soup, then cook the dumplings in it for 10 minutes.

You might also be interested in the following similar Austrian recipes for traditional soups and soup garnishes: