Worldwide there is an overwhelming variety of dumplings, both sweet and savory. Today I want to introduce you to a traditional Austrian bread dumpling originally called “Semmelknödel” which are typically served as a side dish to roast pork, in a soup or any dish with creamy sauce.
In fall my appetite for dumplings emerges in huge dimensions – maybe because my granny always started to make them at this time. My body desires carbohydrates and energy. Normally the bread dumplings are made with leftover white bread – I never have that at home so I buy ready to use white bread cubes.
TIPP: The bread should be softened but not dripping wet – add enough milk to achieve this consistency. If the whole mixture is too wet to hold together, add some more flour.
TOTAL TIME: 30-40 minutes MAKES: 8 medium sized dumplings
- 1 Tablespoon butter
- 1 big onion (90g), finely chopped
- 200g white bread cubes (or old white bread cut into cubes)
- 1/2 bunch of parsley, finely chopped
- 200ml lukewarm milk
- 3 eggs
- 2-3 Tablespoons all purpose flour
- salt and pepper to taste
- Melt the butter in a pan over medium heat – add the onions and cook and stir until tender. Put the onions in a bowl and let them cool before you use them.
- Meanwhile, you can heat the milk. Place the bread cubes into a large bowl and pour the lukewarm milk over them and stir briefly to coat the bread. Let it soak for about 10 minutes.
- Add the rest of the ingredients to the bread crumbs and squeeze the mixture through your fingers till it’s smooth and sticky. It should be firm, with pieces of the bread crumbs still visible.
- Bring a large pot of salted water to the boil then reduce the heat.
- Start forming round dumplings with your wet hands and carefully drop them into the simmering water. Simmer for 20 minutes, then remove to serving plate with a large slotted spoon.