Austrian bread dumplings, or Semmelknödel, are soft, round dumplings made from stale bread rolls, milk, eggs, and parsley. Gently simmered rather than boiled hard, they make a comforting side for gravy-rich roasts and stews, and they are a practical way to use day-old bread.
Ingredients
- 8 stale white bread rolls, about 1 lb (450 g) total, cut into ½-inch (1.25 cm) cubes; or use 1 lb (450 g) firm white bread
- 1½ cups (360 ml) whole milk
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, about 5 oz (140 g), finely diced
- 3 large eggs
- ¼ cup (15 g) finely chopped fresh parsley
- ⅓ cup (40 g) all-purpose flour, plus a little more if needed
- 1 teaspoon (6 g) fine salt, plus more for the cooking water
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- 4 quarts (3.8 L) water, for simmering the dumplings
Instructions
- Cut and arrange the bread. Cut the rolls into even cubes and place them in a large mixing bowl. Stale, dry bread absorbs the milk without turning to paste, so the cubes should feel firm rather than soft and squishy. If your bread is fresh, spread the cubes on a baking sheet and leave them uncovered for several hours, or dry them in a 250°F (120°C) oven for about 20 minutes, stirring once. Let oven-dried bread cool before continuing.
- Warm the milk and soften the bread. Heat the milk in a small saucepan until steaming but not boiling, then pour it evenly over the bread cubes. Toss gently so the milk reaches the bread throughout. Cover the bowl and let it stand for 15 minutes. The bread should soften while retaining some shape; if the cubes are still very firm after resting, fold them once and leave them for another few minutes.
- Cook the onion and season the mixture. While the bread soaks, melt the butter in a skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring often, until soft and translucent but not browned. Take the skillet off the heat and let the onion cool briefly. Add it to the soaked bread with the eggs, parsley, flour, salt, pepper, and nutmeg.
- Mix and let the dough rest. Use clean hands or a sturdy spoon to fold everything together until evenly combined. Avoid vigorous mashing: a few visible pieces of bread help the dumplings keep a light, pleasant texture. Let the mixture stand for 5 minutes so the flour can absorb moisture. It should hold together when squeezed. If it feels wet and loose, add flour 1 tablespoon (8 g) at a time; if it feels dry and crumbly, add milk 1 tablespoon (15 ml) at a time.
- Shape and test one dumpling. With damp hands, gently form the mixture into 8 balls about 2½ inches (6 cm) wide. Press just firmly enough for each ball to hold together; compacting them too much can make the centers heavy. Bring the 4 quarts (3.8 L) of water to a gentle simmer in a large pot and season it lightly with salt. Cook one dumpling first for 15 to 18 minutes, keeping the water at a quiet simmer rather than a rolling boil. Check the center with a food thermometer; because these dumplings contain egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If the test dumpling falls apart, mix a little more flour into the remaining mixture and reshape it.
- Cook the remaining dumplings. Lower the rest of the dumplings carefully into the simmering water, working in batches if the pot is crowded. Keep the water just below a boil and cook for 15 to 18 minutes, turning the dumplings gently once if they are not submerged evenly. Avoid a vigorous boil, which can loosen the surface and break them apart. Check that the center of a dumpling reaches 160°F (71°C) with a food thermometer before serving.
- Drain and serve. Lift the dumplings out with a slotted spoon and let excess water drain away. Serve them hot, ideally soon after cooking, with gravy or a saucy main dish. If you are cooking in batches, keep the first batch loosely covered in a warm serving dish while the next batch simmers.
Tips
- Choose bread with some structure. Traditional Semmelknödel use stale bread rolls, but firm white sandwich bread, French-style bread, or plain rolls can work. Very soft, fresh bread needs to be dried first; seeded or strongly flavored bread changes the familiar mild taste.
- Let the bread—not extra flour—do most of the binding. Measure the flour, then add only a little more if the mixture cannot hold a ball. Too much flour can make the dumplings dense. Since different rolls absorb different amounts of milk, judge the mixture by how it holds together rather than adding flour automatically.
- Keep the water calm. A rolling boil can make dumplings knock against the pot and shed crumbs. A few small bubbles rising gently are enough. Use a wide pot and cook in batches if needed so the water stays close to a simmer.
- Use a test dumpling when the mixture is unfamiliar. Bread moisture and egg size vary, so cooking one first is a useful check. If it breaks up, add flour a spoonful at a time; if it is too firm, use slightly less flour in the next batch or add a small splash of milk to the uncooked mixture.
Serving Suggestions
Semmelknödel are especially good alongside braised or roasted meat with plenty of sauce. Serve them with beef goulash, pot roast, roast pork, or a mushroom gravy; their soft, absorbent texture is made for catching sauce. A spoonful of gravy over each dumpling is often all that is needed to turn a simple plate into a satisfying meal.
For a lighter plate, pair the dumplings with sautéed mushrooms, braised red cabbage, sauerkraut, or a crisp green salad with a tart vinaigrette. They also work as a substantial side for roasted vegetables. If serving them with a rich main course, add something bright or acidic, such as pickled cabbage or a sharply dressed salad, to balance the meal.
Leftover dumplings can be sliced and browned in butter in a skillet until golden on both sides. Serve the slices with a fried egg, mushrooms, or a little gravy. The texture is firmer after chilling, which makes the dumplings easier to slice than when freshly cooked.
Variations
Use a different kind of stale bread: Plain rolls are the classic choice, but firm white country bread or French bread gives a similar result. Remove very hard crusts if they are difficult to cut or noticeably tougher than the crumb. Dark rye or seeded loaves bring a stronger flavor and can make the dumplings heavier, so use them only if that is the taste you want.
Adjust the herbs: Parsley is a familiar addition, but finely chopped chives can replace some or all of it. A small amount of marjoram also suits the savory flavor. Keep herbs finely chopped so they distribute evenly and do not interfere with shaping.
Make them dairy-free: Use an unsweetened, unflavored plant-based milk and a neutral cooking fat in place of the butter. The flavor will be a little less rich, and different milk alternatives absorb bread differently, so add the liquid gradually and check the mixture before shaping.
Make smaller dumplings for soup: Shape the mixture into balls around 1½ inches (4 cm) wide and simmer until cooked through, checking the center with a thermometer for 160°F (71°C). Smaller dumplings suit a clear broth or vegetable soup and cook more quickly than the full-size version, so begin checking them after about 10 minutes.
Storage and Reheating
Cool cooked dumplings and refrigerate them within 2 hours. Store them in a covered container for 3 to 4 days. For the best texture, keep them whole until you are ready to reheat or slice them. The dumplings firm up in the refrigerator, which is normal and does not mean they have dried out.
To reheat whole dumplings, steam them over simmering water or warm them in barely simmering water until hot throughout. You can also cut them into slices and pan-fry them in a little butter or oil. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a splash of water or broth to the pan and cover it briefly if the slices seem dry.
For longer storage, freeze cooked dumplings in a single layer until firm, then transfer them to a freezer-safe container or bag. They are best used within 2 to 3 months for quality. Thaw them overnight in the refrigerator before reheating, or warm them from frozen using gentle steam and allow extra time for the centers to reach 165°F (74°C). Do not leave cooked dumplings at room temperature for extended storage.
Frequently Asked Questions
What bread is best for Austrian bread dumplings?
Stale, plain white rolls are the usual choice because they absorb milk while keeping enough structure to form a dumpling. If you cannot find Austrian-style rolls, use firm white rolls or a mild white loaf. The key is dryness: fresh, soft bread can become pasty, so dry it briefly before soaking.
Can I make Semmelknödel with fresh bread?
Yes. Cut the bread into cubes and dry them in a low oven at 250°F (120°C) for about 20 minutes, or leave them uncovered until they feel firm. Cool the cubes before pouring over the warm milk. Drying gives fresh bread more of the absorbency that stale rolls naturally have.
Why did my dumplings fall apart in the pot?
The mixture may have been too wet, the dumplings may not have been shaped firmly enough to hold together, or the water may have been boiling too vigorously. Try a test dumpling first, add flour a tablespoon at a time if needed, and keep the cooking water at a gentle simmer. A few crumbs are normal, but a ball should retain its shape.
Can I prepare the mixture ahead of time?
For the most reliable texture, shape and cook the dumplings shortly after mixing. You can cut and dry the bread and chop the onion ahead, then refrigerate those components separately. If you prepare the full mixture in advance, cover and refrigerate it promptly, shape it cold, and cook it within 24 hours; the bread may continue to absorb moisture, so adjust with a little milk or flour before shaping.
Can I steam the dumplings instead of simmering them?
Yes. Place the shaped dumplings in a steamer basket above simmering water, leaving room between them, and cover the pot. Steam until firm and cooked through, usually about 20 to 25 minutes depending on their size, then check the center for 160°F (71°C). Steaming reduces the chance of a dumpling breaking apart in the water, though it gives the outside a slightly different texture.
Are Austrian bread dumplings the same as German bread dumplings?
They are closely related, and recipes vary across Austria, Germany, and individual households. Many versions share stale bread, milk, eggs, and herbs, while the bread type, seasoning, shape, and cooking method can differ. This recipe is a straightforward Semmelknödel-style version, not a claim that there is only one correct formula.
Related
- Austrian Beef Goulash Recipe with Tender Beef and Paprika
- Austrian Vegetarian Recipes: Käsespätzle with Alpine Cheese
- Austrian Apple Strudel Recipe with Crisp, Flaky Layers
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).