ReceptnaptárBread dumplings with parsley
Bread dumplings are a shared legacy of Austrian and Czech cooking, and they found their way into Hungarian kitchens during the Austro-Hungarian Monarchy. This recipe gives stale bread rolls new value, and parsley adds a fresh aroma. After cooking you have soft, light dumplings that beautifully soak up the sauce of pörkölt stews and mushroom sauces.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Heat the oil in a frying pan and soften the onion until translucent, then take off the heat.
- Mix the bread cubes with the onion.
- Beat the eggs with the milk, pour over the bread and mix into a dough; leave to soak for 10 minutes.
- Mix in the parsley and flour and season.
- With wet hands, shape into dumplings the size of tennis balls.
- Put them into boiling salted water, turn the heat down after 2 minutes and simmer for another 12-15 minutes; serve with stew or mushroom sauce.
Source: Wikibooks Cookbook – Semmelknoedel (Bavarian Bread Dumplings) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use stale but not rock-hard rolls, so that they absorb the milk evenly and do not fall apart.
- Make a test dumpling. If it falls apart during cooking, mix a little more flour into the mixture.
- Once the water boils, keep the dumplings at a gentle simmer, because a hard boil pulls them apart. Serve them straight after cooking, or slice them.
Frequently asked questions
Can they be frozen?
Yes, cooled after cooking, they keep for 3 months. Once thawed, slice them and fry them in butter so that they turn crisp.
What should I serve them with?
They go best with pörkölt, vadas sauce (a creamy vegetable sauce traditionally served with game) and mushroom sauce. Leftovers are delicious the next day too, sliced and fried with egg.
Similar recipes
- Semmelknödel mit Pilzrahmsoße (bread dumplings with creamy mushroom sauce) · German
- Bacon bread dumplings with cheese · Hungarian
- Nokedli (Hungarian egg dumplings) · Hungarian
- Vareniki with potato and onion · Russian
- Pfifferlinge in Rahmsauce mit Semmelknödel (chanterelles in cream sauce with bread dumplings) · German
- Pelmeni (Russian meat dumplings) · Russian
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings