Side Dish: Bread Dumplings / Semmelknödel

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4 stale rolls, 50g (2oz) fat, 50g (2 oz) onions, 1 tsp parsley, 1 tsp celery-leafs 4 tbs flour, 1 tsp salt, app. 1/4 l (8 fluid oz) milk, 2 eggs
salted water
Cut rolls into small cubes (1cm). Fry chopped onions in fat until golden brown, add finely chopped parsley and celery leafs, fry for 1 min. Mix rolls, flour, onions, add milk, eggs, salt. Mix very well. Shape 8 dumplings, allow them to rest for 1/2 hour. Drop them into boiling salted water, simmer 10 min.
INFO: In different parts of Austria they mix into the dumplingdough bacon, sausage, smoked meat or liver. Then these dumplings are called "Tyrolean Dumplings", "Liver Dumplings" ecc. Bread Dumplings are a main dish eaten with any vegetable or sauce. They also are eaten as side dish with meat or are served to beef broth.


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