Semmelknödel
Semmelknödel, from above
Non vegEggBavaria and Austria

Semmelknödel

Stale bread rolls reborn as fluffy dumplings. Thrift never tasted this good.

45 minTime
13 gProtein each
mildSpice
Bread dumplings2 chapters · 1 min read

Make it your way

Grandma's wayDay old rolls, onion and parsley.
The original
339kcalsame
13 gproteinsame
3 gfibresame
45minutessame

Semmelknödel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White bread6 stale rolls or 10 slices, cubed
Milk1 cup, warm
Egg2
Onion1, finely chopped
Butter1½ tbsp
Flat leaf parsleya handful, chopped
Nutmega pinch
Saltto taste
Breadcrumbs2 tbsp, if needed

Method

4 steps
  1. 1Pour warm milk over the bread cubes and leave 15 minutes.
  2. 2Soften onion in butter with parsley.
  3. 3Mix bread, onion, eggs, nutmeg and salt with your hands. Add crumbs if too wet.
  4. 4Shape 8 balls with wet hands and simmer gently in salted water.
Serve it like this

Halve the dumplings and stand them in a pool of gravy or mushroom cream sauce, scattered with parsley.

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Make it a meal

What goes with Semmelknödel: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Wiener Saftgulasch180 min
With a main Wiener Backhendl60 min
On the side Rotkohl75 min
To drink Sweet lassi10 min
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