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Semmelknödel with Bacon
Hearty and flavorful Austrian bread dumplings studded with crispy bacon and fresh parsley. These Semmelknödel are perfect as a side dish for goulash or mushroom sauce, or can be pan-fried for a delicious breakfast or light meal.
🧂 Інгредієнти
- 6 medium Day-old bread rolls or baguette(about 300g, cut into 1-inch cubes)
- 250 ml Milk(warmed)
- 100 g Bacon(diced)
- 1 small Onion(finely chopped)
- 2 large Eggs(lightly beaten)
- 3 tbsp Fresh parsley(chopped)
- 3-4 tbsp All-purpose flour(plus more for shaping)
- 1 tsp Salt(plus more for boiling water)
- 0.25 tsp Black pepper
👨🍳 Інструкції
- 1
Place the bread cubes in a large bowl. Pour the warmed milk over the bread and let it soak for about 10-15 minutes, pressing gently with a spoon to ensure all pieces are moistened. The bread should be soft but not mushy.
- 2
While the bread is soaking, cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the finely chopped onion to the bacon fat and sauté until softened and lightly golden, about 5-7 minutes. Let the onion cool slightly.
- 3
Add the sautéed onions, crispy bacon, beaten eggs, chopped parsley, salt, and pepper to the bowl with the soaked bread. Mix gently to combine. Gradually add the flour, 1 tablespoon at a time, mixing until a cohesive dough forms. The dough should be moist but hold its shape.
- 4
Lightly flour your hands and a clean work surface. Divide the dough into 8-10 equal portions. Roll each portion into a compact ball. If the dough is too sticky, add a little more flour. You can refrigerate the formed dumplings for about 30 minutes to help them hold their shape better during cooking.
- 5
Bring a large pot of generously salted water to a gentle simmer (do not let it boil rapidly, as this can cause the dumplings to fall apart). Carefully drop the dumplings into the simmering water, ensuring not to overcrowd the pot. Cook for 15-20 minutes, or until the dumplings float to the surface and are cooked through. Remove with a slotted spoon.
- 6
Serve immediately as a side dish, or for an extra treat, slice the cooked dumplings and pan-fry them in butter until golden brown and crispy.
💡 Професійні поради
- ✓Use day-old bread for the best texture; fresh bread can become too mushy.
- ✓Ensure the water is simmering, not boiling, to prevent the dumplings from disintegrating.
- ✓Test one dumpling first to see if it holds its shape; if it falls apart, add more flour to the remaining dough.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- For a vegetarian version, omit the bacon and sauté the onions in butter or oil. Add sautéed mushrooms for extra flavor.
- Add a pinch of nutmeg to the dough for a subtle warmth.
- Serve with a rich mushroom gravy or a classic Austrian goulash.