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Knödel, or Semmelknödel, is a traditional Austrian bread dumpling made from day-old bread. This dish holds cultural significance as a staple in Austrian cuisine, often enjoyed as a side dish during festive meals or family gatherings. Typically served with hearty gravies or sauces, Knödel embodies the comforting flavors of Austrian home cooking.
Put the bread cubes in a large bowl. Pour the warm milk over them, toss and leave for 15 minutes.
Melt the butter in a pan and cook the onion until soft and translucent. Cool slightly.
Add the onion, eggs, parsley, salt, pepper and nutmeg to the bread. Mix and squeeze with your hands until it holds together. The mixture should be moist and sticky, not wet. If it is too wet, add a little flour or breadcrumbs; if dry and crumbly, a splash more milk.
Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Shape one dumpling with wet hands and cook it. If it falls apart, add a little more flour to the mixture.
Shape the rest into 8–10 balls about the size of a tennis ball, pressing them firmly.
Lower them into the simmering water (it should not boil hard) and cook for 18–20 minutes, until they float and are cooked through.
Lift out with a slotted spoon and serve hot with the gravy.
Enjoy your meal!
Knödel is a type of dumpling made from bread, commonly served as a side dish in Austrian cuisine. It is soft, fluffy, and perfect for soaking up sauces.
Knödel originates from Austria and is deeply rooted in its culinary traditions, often enjoyed during family meals and celebrations.
The key ingredients include day-old bread, milk, onions, butter, eggs, parsley, and salt.
Allow about 1 h 10 min in total.
Knödel pairs wonderfully with rich gravies, meats like roast pork, or can be served alongside sauerkraut and vegetables.
