Here is another favorite from my childhood. Any time we ate out at an Austrian restaurant and I could order these, I would. They were my absolute favorite food growing up. I still make them a few times a year, but my children do not care for them as I did. They are great with a rich mushroom gravy. If ever you are in Austria a tip of manners: cutting them with a knife is an insult to the cook — these should always be tender enough to cut with a fork.
Semmel are Austrian rolls that look like Kaiser Rolls, but in Austria the texture is similar to a french baguette, not soft like the Kaiser rolls common in the United States.
Semmelknödel – Austrian Cookbook/Becky
- 1 French Baguette (they are the closest thing to the Austrian semmel and one baguette equals about 5 semmel)
- Baking fat — optional
- 1/4 cup fresh Parsley, minced
- 1/2 cup Onion — finely chopped
- 1/2 cup Flour — or more
- 8 ounces Bacon — diced
- Salt — to taste plus for water
- 2 large Eggs — lightly beaten
- 3/4 cups Milk
Cut bacon and bread into cubes. Cook bacon and onion in fat until cooked. Remove bacon and roast the bread cubes in remaining fat, a little at a time until toasted (I have also toasted the bread cubes in the oven until they were dry but not browned and had good success). In a separate bowl, combine egg and milk. Combine bread, parsley, cooked onions and bacon together. Mix the flour into the toasted bread cubes. Gently mix milk mixture into bread. Form fist- size dumplings. Roll dumplings in flour and form again to make them into solid fist-sized balls of bread. I find they hold together better if I refrigerate them for at least an hour before cooking them. Boil salted water and cook dumplings in water for 10-15 minutes. Serve with gulash or mushroom gravy.
Be sure to check up my tutorial for Semmelknödel re-blogged 08/2016.
If the Semmelknödel fall apart in the water you can still rescue them — use a slotted spoon and remove the bits and pieces, put them in foil and wrap them like a log in the foil. Then proceed cooking it in the foil in boiling water for 20-25 minutes. This would be called Serviettenknödel (napkin dumplings). The taste will still be the same!
A little humor: my German Shepherd Dog’s name is Kaiser.. and since I was talking about Kaiser Rolls (Semmel) I wanted to show: Kaiser roll!