Bread dumplings (Semmelknödel) have their origin in Czechia, but today they are an important part of the Viennese cooking. They are an outstanding alternative to pasta, rice or potatoes. Especially well they go together with saucy dishes.
Many thanks to Sonja Tallian, who showed me how they are made and who has supervised my own first tries.
Semmelbröckerl probably can be bought only in Austria. As replacement you can use white bread, which you cut into slices and let dry a little. Then you cut it into cubes, of about half an inch, before it has dried entirely (thus you avoid crumbling). Thereafter you let it dry hard.
Melt the butter and fry the parsley (and if you like, the onion) in it. Put the bread-cubes into a big, wide bowl and pour the butter over them. Mix the eggs into the milk, add salt and pour the mixture over as well. Finally add the flour. Mix altogether thoroughly.
If you enjoyed it, please tell your friends.
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20.4.2005 by the "chef"