Side Dish
🌍 Public
🥜 Allergy aware
Bread Dumplings (Semmelknödel)
Fluffy dumplings made from stale bread rolls with parsley, served with roasts, goulash or creamy mushrooms — the number one side dish classic of Bavaria and Austria.
🥜 Allergies considered in this recipe:
🌾 Gluten🥛 Cow's milk🥚 Egg
Source / link: Bayerisch-österreichische Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 6 Stück | Bread rolls (stale) |
| 250 ml | Milk (warm) |
| 2 Stück | Eggs |
| 1 Stück | Onion |
| 2 EL | Butter |
| 3 EL | Parsley (chopped) |
| je 1 Prise | Salt, nutmeg |
| 1–2 EL | Flour (as needed) |
Preparation
- 1 Cut the bread rolls into cubes of about 1 cm and put them in a bowl.
- 2 Pour the warm milk over them and let them soak for 10 minutes.
- 3 Finely dice the onion and sauté in butter until translucent, briefly sauté the parsley along with it.
- 4 Add the eggs, the onion mixture, salt and nutmeg to the bread cubes and mix everything together with your hands.
- 5 Let the mixture rest for 15 minutes; if it is too soft, add a little flour.
- 6 With moist hands, shape 8 dumplings and let them gently poach in lightly simmering salted water for 15–20 minutes (do not boil).
Notes & tips
Note: Contains gluten, cow's milk and egg. The mixture must rest for at least 15 minutes before shaping, otherwise the dumplings will fall apart. Cook a small test dumpling first.
Nutrition
estimated per serving- Calories
- 231 kcal
- Protein
- 8 g
- Fat
- 11 g
- Carbs
- 24 g
– = ingredient not in nutrition database (estimate incomplete)