Semmelknödel (German/Austrian Bread Dumplings)
Austrian Dumpling Recipes Moving into the heart of Austrian Dumpling Recipes, I always return to Semmelknödel (German/Austrian Bread Dumplings), with a simple Jump to Recipe option. These classic German Austria bread dumplings transform leftover bread eggs milk herbs gravy hearty meal into something truly satisfying. Traditionally made with bread rolls Kaisersemmeln Brötchen crusty white bread soft pretzels 1 day old 14 oz 400g, they are soaked with 1 cup milk 240ml, enriched with 2 tablespoons butter, 1 large onion, 3 tablespoons chopped parsley, 3 large eggs beaten, and even 1/4 cup crumbled cooked bacon optional for depth. A gentle touch of 1/4 teaspoon nutmeg, 1 tablespoon salt, 1/4 teaspoon black pepper, and 2-4 tablespoons fine breadcrumbs brings balance. The rolls are cut 1/2–3/4 inch 1-2 cm pieces, left to soak 10-15 minutes, shaped into 12 round balls tennis ball size, then placed in salted water barely simmer and cook 20 minutes.
From experience, the texture changes beautifully when you pan fry butter crispy golden after boiling. They fit perfectly beside Viennese Goulash Wiener Saftgulasch, Zigeunerschnitzel Bell Pepper Sauce, Sauerkraut Salad, Rouladen German Beef Rolls, Jägerschnitzel Hunter’s Schnitzel, and the famous Authentic Wiener Schnitzel Recipe. I have also served them with Austrian Potato Salad, German Cucumber Salad Gurkensalat, German Red Cabbage Rotkohl Rotkraut, and even Roast goose. With Prep Time 15 minutes, Cook Time 20 minutes, soaking time 15 minutes, and Total Time 50 minutes, this makes Servings 12 Semmelknödel at Calories 303kcal, clearly marked as Course Side Dish in Cuisine Austrian German.
Tiroler Speckknödel (Austrian Speck Dumplings)
Within classic Austrian Dumpling Recipes, I always enjoy making Tiroler Speckknödel (Austrian Speck Dumplings), especially when I see the option to Jump to Recipe Print Recipe and get straight to work. These hearty Austrian Speck Dumplings leftover bread cubes Speck herbs spices are deeply comforting and were even featured in Foodie Extravaganza Karen’s Kitchen Stories dumplings theme September biscuits pancakes Oktoberfest white chocolate guacamole cheese pizza mushrooms chocolate milkshakes. The base starts with stale white rolls 7 ounces 200 grams, softened in 1 cup 240 milliliters hot milk, then mixed with 1 tablespoon 15 grams unsalted butter, 1 medium onion, and 3.5 ounces 100 grams Speck Südtiroler Speck. I add 2 large eggs, 1/4 cup 30 grams all purpose flour, 2 tablespoons 5 grams fresh parsley, 1/2 teaspoon salt, and a pinch freshly grated nutmeg, shaping them into balls about 2.5–3 inches 6-8 centimeters wide before they simmer 15 minutes float to top.
Austrian Dumpling Recipes,Traditionally linked to Canederli Trentino-Alto Adige South Tyrol, these dumplings taste best when made with Kaiser rolls Wegmans German Gourmet Knödelbrot, though prosciutto Black Forest bacon Whole Foods Trader Joe’s substitute can work if needed. I often serve them as Speckknödelsuppe beef broth fresh chives or alongside Speckknödel mit Sauerkraut, much like Kniddelen Luxembourgish Dumplings or Schwäbische Maultaschen German Meat Spinach Dumplings in other regions. With Prep Time 20 minutes, Cook Time 15 minutes, Resting Time 45 minutes, and Total Time 1 hour 20 minutes, the recipe yields Servings 10 Dumplings as a Course Side Dish in Cuisine Austrian, fitting perfectly under Keyword Austria Austrian bread dumpling Knödel pork speck.
Quick Austrian Egg Dumplings – Eiernockerl
In many homes, I find that Quick Austrian Egg Dumplings – Eiernockerl are the fastest way to enjoy traditional comfort from Austrian Dumpling Recipes.this dish is ready in 20 minutes and makes 3 servings. Known as Eiernockerl Austrian egg dumplings Viennese cuisine vegetarian meal Gasthaus Wirtshaus, they start with an easy pasta dough soft batter thick pancake batter texture. The simple dumpling batter 2 large eggs 1 cup 240 ml milk whole or 2 percent, 2 1/2 cups 320 g all purpose flour bread flour works, 1/2 teaspoon fine salt herb salt, 1/4 teaspoon ground nutmeg optional comes together quickly. Spoon the batter into simmering saltwater 1-2 minutes float drain colander, and you already have tender dumplings.
To finish, I like the classic method: pan fried butter crack eggs coat dumplings until creamy and golden. The egg coating 1 tablespoon butter 3 large eggs 1/4 teaspoon fine salt gives them their signature flavor. It’s also perfect for leftover dumplings Austrian beef goulash transform 5 minutes, which makes this recipe practical as well as traditional. Serve with garnish black pepper chopped chive green side salad for balance, and you have a simple dish that reflects true Viennese cooking without being complicated
Germknödel (Austrian filled sweet dumplings)
Among sweet options in Austrian Dumpling Recipes, few are as comforting as Germknödel (Austrian filled sweet dumplings), This German Austrian yeast dumpling plum butter jam poppy seeds sugar steamed sweet bread dessert is often linked to Southern Austria Bohemia Viennese cafes ski resorts Czech Republic Slovakia, where it is enjoyed warm after a long day in the cold. Unlike Dampfnudel difference powidl filling, this version is always filled, usually with 4 tablespoon plum jam plum butter powidl. The dough starts with 1/2 cup milk, 2 tablespoon unsalted butter, 1 3/4 cups all purpose flour plain flour, 2 teaspoon instant dried yeast, 1/4 teaspoon salt, 2 tablespoon sugar, 1 egg, 1/2 teaspoon vanilla extract optional, then allowed to rise 45 minutes rest 15 minutes before shaping.
After sealing the filling carefully, the dumplings steam 15 minutes until soft and fluffy. I find that topping them with 2 tablespoon poppy seeds, 1 1/2 tablespoon powdered sugar icing sugar and either German vanilla sauce melted butter creates the perfect balance of sweetness and richness. With Prep Time 20 minutes, Cook Time 15 minutes, Total Time 35 minutes, Servings 4, Calories 409kcal, Course Dessert, Cuisine German, this dessert shows how traditional dumplings can move beyond savory plates into something indulgent yet still rooted in Central European tradition.
Austrian Bread Dumplings (Knödel) Recipe
When talking about the heart of Austrian Dumpling Recipes, I always think of the classic Austrian Bread Dumplings (Knödel) Recipe made from Zedl Innviertler Zelten enriched yeast bread. Using stale white bread rolls 850g gives the best structure, especially when mixed with 650ml liquid 325g milk 325g water, 2 eggs, 7g salt, handful chives chopped. The bread is cut into small cubes 0.5–1 cm, then left to soak 10 minutes absorb liquid until you get a firm slightly sticky mixture. From experience, this texture is key—too wet and they fall apart, too dry and they turn dense. Shape them gently, cook in boil 15 minutes bubbling water, and remove slotted spoon serving plate once they float and feel set.
These dumplings shine next to Creamy chanterelle parsley mushroom ragout, roast pork venison stew Gulasch, dumplings wild mushroom sauce, but they are just as good reinvented the next day. I often turn leftovers into dumpling salad oil white wine vinegar onion rings, or fry slices eggs plum compote for a sweet twist. Variations like Serviettenknödel Ginger Bread are worth exploring, and traditional inspiration can be found in Maria Wiesmüller book Knödel liver dumplings Germknödel Topfenknödel. This dish fits perfectly into Austrian bread recipes stale bread recipes, and even pairs surprisingly well with rustic sides like grilled BBQ flatbreads Fladenbrot vom Grill.
Frequently Asked Questions – Austrian Dumpling Recipes
1. What are Austrian dumplings made of?
Most Austrian dumplings are made from stale white bread, milk, eggs, salt, and herbs. Some versions include bacon, onions, or parsley. Sweet dumplings use yeast dough, flour, butter, sugar, and jam fillings.
2. Why use stale bread for bread dumplings?
Stale bread absorbs liquid better and helps create a firm but slightly sticky mixture. Fresh bread can make the dumplings too soft and cause them to fall apart while boiling.
3. How do I prevent dumplings from falling apart in water?
Make sure the mixture is not too wet. The water should gently simmer, not boil rapidly. Press the dumplings firmly when shaping and avoid overcrowding the pot.
4. Can I freeze Austrian bread dumplings?
Yes. Cook them first, let them cool completely, and store in an airtight container. Reheat by steaming or simmering gently in hot water.
5. What dishes go well with Austrian bread dumplings?
They pair well with goulash, roast pork, venison stew, mushroom ragout, sauerkraut, and rich gravies. They can also be pan-fried in butter for a crispy texture.
6. What is the difference between savory and sweet Austrian dumplings?
Savory dumplings are usually bread-based and served as a side dish. Sweet dumplings, like yeast dumplings filled with plum jam, are steamed and served as dessert with poppy seeds or vanilla sauce.
7. Can I make dumplings ahead of time?
Yes. You can prepare and shape them in advance, then refrigerate for a few hours before cooking. Cooked dumplings can also be reheated by steaming.
8. What is the best way to reheat leftover dumplings?
Slice and pan-fry in butter until golden, or steam gently for a few minutes to warm through without drying them out.