Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


Semmelknödel – Austrian Bread Dumplings with Bacon

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.

Recipe Notes
I found this in an Austrian cookbook and then I translated the measurements into US from metric.

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!

Printable Recipe


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Happy Birthday David Breakfast

My husband had his birthday last week.  Today it is Birthday Observed.

It started with my egg skillet breakfast that was inspired by another picture on foodgawker.  I made my own changes.

Egg Skillet Breakfast

Serves 5

  • 4 cups Hash brown potatoes, browned in oil (about 10 minutes)
  • salt to taste
  • pepper to taste
  • 1/4 cup chopped onions
  • 1/2 package bacon cut into strips
  • 2 roma tomatoes, diced
  • 1 Haas Avocado, diced
  • 1/2 cup Colby/Jack cheese, shredded
  • 1-2 eggs per serving

Preheat the oven to 350 F.

I prepared the hash brown potatoes in a non stick skillet over high, turning occasionally.  This process took about 10 minutes.  Depending on your taste it may take longer or shorter. Season them with salt and pepper.  When they are golden brown scoop them into a bowl and set aside.  Use the same skillet to cook up the Onion and bacon pieces over medium heat until they are crisp.  Remove the bacon and onion with a slotted spoon and let them drain on a few paper towels.  Wipe out the skillet with a paper towel and put the chopped tomatoes in to just cook a minute or two.

Spray a ramekin or cast iron skillet with cooking spray.  Layer the bottom with some hash browns.  Just enough to cover the bottom.  Top with bacon and onion, tomatoes, diced avocado, sprinkle with Colby Jack Cheese.  Crack and egg and put on top (you might want to make a little well so the egg does not decide to go to the side).

Place ramekins on a cookie sheet and put in preheated oven.  Bake for 15-20 minutes to desired doneness.  The egg white should be cooked but the yolk still a little runny.  Season with salt and pepper.  Serve. Warn the little ones that the dish is hot.

My husband said it was worthy of a Birthday Breakfast.  That is all I needed to know!

Printable Recipe

Onions, chopped, bacon, sliced

Browned Hash Brown Potatoes

Cast Iron mini skillet with Hash Browns

Top with cooked bacon and onion

Top With Tomatoes

Top With Avocado

Sprinkle with Cheese

Top With Eggs

While the Eggs bake watch my son’s toys joust

Now that is a picture of a satisfied customer.