Hearty Austrian Bread Dumplings
A classic Austrian side dish, these versatile bread dumplings are perfect partners for hearty goulash and savory roasts. Serve them sliced as a loaf or prepare as individual dumplings. These bread dumplings are flavorful and tender, thanks to the addition of sautéed onions, fresh parsley, and a hint of nutmeg. Whether celebrating a special occasion or enjoying a cozy dinner at home, this recipe brings the comforting essence of Austrian cuisine to your table. It's excellent for using leftover bread, turning it into a delicious side dish.
10
Servings
120
Calories
10
Ingredients
Ingredients
stale bread rolls
6 (cut into small cubes)
warm milk
250 ml
eggs
2 (whole)
butter
60 g (melted)
onion
1 small (chopped)
salt
to taste
sour cream
1 tablespoon
nutmeg
1 dash
parsley
to taste (chopped)
flour
50 g (optional, for dumplings)
Instructions
1
Cut the stale bread rolls into small cubes. If using pre-cut dry bread cubes, measure out 250 grams.
2
In a pan, melt the butter over medium heat. Add the chopped onions and parsley, and sauté until onions are translucent and fragrant.
3
In a bowl, mix the eggs, warm milk, sour cream, a pinch of salt, and a dash of nutmeg until well blended.
4
Combine the sautéed onion and parsley mixture with the bread cubes, followed by the egg and milk mixture. Stir until the bread is evenly moistened.
5
Let the mixture rest for 15 minutes to allow the bread to absorb the flavors.
6
Form the mixture into a roll about 2-3 inches in diameter. Wrap it in heat-resistant cellophane, rolling tightly to form a sausage shape.
7
Wrap this roll again in aluminum foil to securely seal it.
8
Place the wrapped roll in a pot of simmering water and let it cook for 20 minutes.
9
Remove from the water, unwrap carefully, and slice into half-inch thick slices.
10
Alternatively, for dumplings, add 50 grams of flour to the mixture before forming into medium-sized dumplings. Simmer in boiling water for 20-25 minutes until cooked through.
Nutrition Information
4.4g
Fat
17.6g
Carbs
4.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Austrian Bread Dumplings?
Hearty Austrian Bread Dumplings, also known as Semmelknödel, are a classic side dish made from stale bread, milk, and spices, commonly served with goulash or roasts.
What main dishes pair well with Austrian bread dumplings?
They are perfect partners for hearty goulash and savory roasts.
Can I serve these dumplings as a loaf?
Yes, they can be prepared as a loaf, wrapped in foil, cooked, and then served in half-inch thick slices.
How should I prepare the bread for this recipe?
You should cut stale bread rolls into small cubes. If using pre-cut dry bread cubes, you will need 250 grams.
What ingredients are used to flavor the dumplings?
The dumplings are flavored with sautéed onions, fresh parsley, salt, and a dash of nutmeg.
How do you prepare the onion and parsley mixture?
Melt butter over medium heat and sauté the chopped onions and parsley until the onions are translucent and fragrant.
What liquid ingredients are needed for the bread mixture?
You will need 250 ml of warm milk, two eggs, and one tablespoon of sour cream.
Why is sour cream included in the recipe?
Sour cream is added to help make the bread dumplings flavorful and tender.
How long should the bread mixture rest before cooking?
The mixture should rest for 15 minutes to allow the bread to absorb the flavors and liquids.
How do you form the bread roll for cooking?
Form the mixture into a roll about 2-3 inches in diameter and wrap it tightly in heat-resistant cellophane to form a sausage shape.
Is extra wrapping required for the bread roll?
Yes, after wrapping in cellophane, wrap the roll again in aluminum foil to securely seal it.
How long do you cook the bread roll in simmering water?
The wrapped bread roll should be cooked in simmering water for 20 minutes.
How do I make individual dumplings instead of a loaf?
Add 50 grams of flour to the mixture before forming into medium-sized dumplings and simmer in boiling water.
How long do individual dumplings take to cook?
Individual dumplings should simmer in boiling water for 20-25 minutes until cooked through.
How many servings does this recipe provide?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 120 calories.
How much fat is in one serving of bread dumplings?
There are 4.4 grams of fat per serving.
What is the carbohydrate content per serving?
There are 17.6 grams of carbohydrates per serving.
How much protein does each serving contain?
Each serving contains 4.4 grams of protein.
Is this recipe good for using up leftovers?
Yes, it is an excellent way to use leftover or stale bread rolls.
What type of bread rolls are used?
The recipe calls for 6 stale bread rolls cut into small cubes.
What is the traditional name for these dumplings?
They are traditionally known as knoedel or Austrian bread dumplings.
What kind of milk should be used?
The recipe specifies using 250 ml of warm milk.
What size onion is required?
One small onion, chopped, is needed for the recipe.
How much butter is needed?
The recipe requires 60 grams of melted butter.
What are the key tags associated with this recipe?
Key tags include austrian, bread dumplings, knoedel, side dish, and comfort food.
Can I use fresh bread for this recipe?
Stale bread is preferred as it absorbs the liquid better without becoming too mushy, though you can dry fresh bread out to achieve a similar result.
Do I need to boil the water for the roll?
No, the water should be simmering for the wrapped bread roll.
Is flour a mandatory ingredient?
Flour is optional; it is only required if you choose to form the mixture into individual dumplings rather than a loaf.
How thick should the sliced bread roll be?
Once unwrapped, the bread roll should be sliced into half-inch thick pieces.