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Bread dumplings

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.

You need: (serves for 4 - 6)            
300 g (11 oz) Semmelbröckerl (white bread)
50 g (2 oz) butter
50 g (2 oz) flour
2 eggs
(1 small onion)
2 dl (7 fl oz) milk

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.
Immerse your hands into cold water and form a dumpling out of the mixture, as if you make a snowball. Before each new dumpling immerse your hands again, so that the dough doesn't stick.
During this time you have boiled up a pot with enough, salted water, so that all the dumplings can swim side by side. Put them now into the pot and cook them on low heat for about 15 minutes.

If you enjoyed it, please tell your friends.
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20.4.2005 by the "chef"