25+ Delicious Austrian Bread Dumpling Recipes for Every Occasion

Austrian cuisine is renowned for its hearty and comforting dishes, and one of its most beloved staples is the bread dumpling, or Semmelknödel. These versatile dumplings, made primarily from stale bread, have a rich history and can be found in various forms throughout Austria and neighboring countries.

Whether enjoyed as a side dish, a main course, or even a dessert, Austrian bread dumplings are a delightful addition to any meal.

They can be flavored with a variety of ingredients, such as herbs, vegetables, or even fruit, making them a perfect canvas for culinary creativity.

In this article, we’ll explore over 25 Austrian bread dumpling recipes, showcasing the different ways to prepare and enjoy these delicious dumplings.

From classic variations like the traditional Semmelknödel to innovative takes featuring seasonal ingredients like wild garlic and carrots, you’ll find inspiration to elevate your dining experience.

So grab your apron, and let’s dive into the world of Austrian bread dumplings that are sure to impress your family and friends!

25+ Delicious Austrian Bread Dumpling Recipes for Every Occasion

Austrian bread dumplings offer a delightful blend of tradition and creativity, making them a beloved staple in many households.

With over 25 recipes to explore, you can discover new flavor combinations and techniques to elevate this comforting dish.

Whether you prefer the classic preparation or want to experiment with innovative fillings and accompaniments, these dumplings are sure to satisfy your palate and warm your heart.

So, why not invite friends and family over for a memorable meal that celebrates the rich flavors of Austria?

With these recipes at your fingertips, you’ll be ready to impress and create lasting memories around the dinner table.

Semmelknödel (Austrian Bread Dumplings)

Semmelknödel are traditional Austrian dumplings made from stale bread, eggs, milk, and a few simple seasonings. They are fluffy on the inside and slightly crispy on the outside, making them the perfect accompaniment to hearty meat dishes or rich gravies. This dish is an excellent way to utilize leftover bread while enjoying a classic Austrian comfort food.

Ingredients:

• 6 cups stale white bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Nutmeg, a pinch
• 1/2 cup all-purpose flour (optional, for consistency)

Instructions:

1. Prepare the Bread: Place the bread cubes in a large mixing bowl. In a saucepan, heat the milk until warm (but not boiling), and pour it over the bread. Let it soak for about 15 minutes until the bread absorbs the milk and becomes soft.
2. Sauté the Onions: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden and translucent. Remove from heat and let cool slightly.
3. Mix the Ingredients: In the bowl with the soaked bread, add the sautéed onions, eggs, parsley, salt, pepper, and nutmeg. Mix everything together until combined. If the mixture is too wet, you can add flour until the right consistency is reached. It should hold together but not be sticky.
4. Shape the Dumplings: With wet hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15 minutes. They are done when they float to the surface.
6. Serve: Remove the dumplings with a slotted spoon and serve warm with your choice of meat, sauce, or simply sautéed in butter.

The soft and fluffy texture of Semmelknödel pairs beautifully with rich gravies and sauces, making them a versatile side dish for any hearty meal. Their ability to soak up flavors from sauces makes them a favorite among many who enjoy Austrian cuisine.

Käseknödel (Cheese Dumplings)

Käseknödel are Austrian cheese dumplings that combine the flavors of cheese and bread into a delightful dish. These dumplings are savory and cheesy, perfect for serving alongside soups or stews, or even as a main dish with a side salad. Their creamy interior and firm exterior make for an indulgent treat that will satisfy any cheese lover.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 1/2 cups milk
• 2 large eggs
• 1 cup cheese (such as Emmental or cheddar), grated
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup fresh chives or parsley, chopped
• Salt and pepper, to taste
• Nutmeg, a pinch
• 1/2 cup all-purpose flour

Instructions:

1. Soak the Bread: In a bowl, combine the stale bread cubes and warm milk. Let them soak for about 15 minutes until the bread is soft and mushy.
2. Cook the Onions: In a skillet, melt the butter and sauté the chopped onions until golden brown. Allow them to cool slightly before adding to the bread mixture.
3. Combine the Ingredients: In the bowl with the soaked bread, add the eggs, grated cheese, chives or parsley, sautéed onions, salt, pepper, and nutmeg. Mix well until all ingredients are thoroughly combined. If the mixture seems too wet, add flour gradually until it reaches a manageable consistency.
4. Form the Dumplings: With wet hands, shape the mixture into balls, approximately the size of a tennis ball.
5. Boil the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 20 minutes. They will float when done.
6. Serve: Use a slotted spoon to remove the dumplings and serve hot with melted butter or a rich sauce.

Käseknödel are a delightful twist on traditional dumplings, offering a creamy, cheesy surprise in every bite. They can be enjoyed as a satisfying meal on their own or as a comforting side dish that complements a variety of soups and sauces.

Speckknödel (Bacon Dumplings)

Speckknödel are hearty bacon dumplings that embody the rich flavors of Austrian cuisine. Infused with crispy bacon and aromatic herbs, these dumplings make for a filling and satisfying dish. They can be served with sauerkraut, gravy, or alongside roasted meats, providing a wonderful blend of textures and flavors.

Ingredients:

• 4 cups stale bread, cubed
• 1 cup milk
• 2 large eggs
• 1 cup cooked bacon, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour

Instructions:

1. Prepare the Bread: Place the stale bread cubes in a large bowl. Warm the milk and pour it over the bread, allowing it to soak for about 15 minutes until soft.
2. Cook the Bacon and Onions: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent. Stir in the chopped bacon and cook until crispy. Remove from heat.
3. Combine the Ingredients: In the bowl with the soaked bread, add the eggs, cooked bacon and onions, parsley, salt, pepper, thyme, and flour. Mix until well combined, adjusting with more flour if needed to create a manageable mixture.
4. Shape the Dumplings: Form the mixture into balls about the size of a fist, ensuring they are compact.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes. They are done when they float to the surface.
6. Serve: Remove the dumplings using a slotted spoon and serve warm, garnished with additional parsley if desired.

Speckknödel are a fantastic way to bring hearty, robust flavors to your dining table. The combination of smoky bacon and soft bread creates a comforting dish that is perfect for a chilly evening. Serve these dumplings with a side of sauerkraut or a rich gravy for a truly satisfying meal.

Enjoy these delightful recipes that showcase the essence of Austrian cuisine, transforming simple ingredients into comforting, flavorful dumplings that can be enjoyed any time of year!

Petersilienknödel (Parsley Dumplings)

Petersilienknödel are light and flavorful dumplings infused with fresh parsley, making them a wonderful accompaniment to a variety of dishes. Their bright green color and subtle herb flavor add a refreshing touch to any meal. These dumplings are particularly great alongside rich meats or served in a broth, providing a lovely contrast to heartier flavors.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1/2 cup fresh parsley, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and pepper, to taste
• Nutmeg, a pinch
• 1/2 cup all-purpose flour

Instructions:

1. Soak the Bread: Place the stale bread cubes in a large bowl. Warm the milk until it’s just heated and pour it over the bread. Let it sit for about 15 minutes until the bread absorbs the milk.
2. Sauté the Onions: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Let it cool slightly before mixing into the bread.
3. Mix the Ingredients: In the bowl with the soaked bread, add the eggs, parsley, sautéed onions, salt, pepper, and nutmeg. Mix until well combined. If the mixture is too wet, add flour gradually until it holds together.
4. Form the Dumplings: With wet hands, shape the mixture into balls, about the size of a golf ball.
5. Boil the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float to the surface.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, drizzled with melted butter or a light broth.

Petersilienknödel are a delightful way to incorporate fresh herbs into your meal, offering a vibrant flavor profile that brightens up any dish. They can be served as a side with meats or enjoyed in a warm broth, making them a versatile option for any occasion.

Rinderbrühe mit Knödel (Beef Broth with Dumplings)

Rinderbrühe mit Knödel is a comforting dish featuring tender dumplings served in rich beef broth. This hearty soup is perfect for cold days, providing warmth and nourishment in each spoonful. The dumplings absorb the flavors of the broth, making every bite a satisfying experience.

Ingredients:

• For the dumplings:
  • 4 cups stale bread, cut into small cubes
  • 1 cup beef broth
  • 2 large eggs
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (if needed)
• For the broth:
  • 8 cups beef broth
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 small onion, quartered
  • 2 cloves garlic, crushed
  • Fresh herbs (parsley, thyme, bay leaf)
  • Salt and pepper, to taste

Instructions:

1. Prepare the Broth: In a large pot, combine the beef broth, carrot, celery, onion, garlic, and herbs. Bring to a boil, then reduce to a simmer. Let it cook for at least 30 minutes to develop flavor. Strain the broth and set aside, discarding the solids.
2. Make the Dumplings: In a bowl, combine the stale bread cubes and warm beef broth, allowing them to soak for about 15 minutes. In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent. Add the onions to the soaked bread.
3. Mix the Dumpling Ingredients: Add the eggs, salt, and pepper to the bread mixture and stir to combine. If the mixture is too wet, add flour gradually until it holds together.
4. Form the Dumplings: With wet hands, shape the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, until they float to the surface.
6. Serve: In a bowl, ladle the hot beef broth and place a few dumplings on top. Garnish with fresh herbs if desired.

Rinderbrühe mit Knödel is a comforting meal that brings together the rich flavors of beef broth and hearty dumplings. This dish is perfect for warming up during the chilly months and can be a satisfying main course or a cozy starter. The tender dumplings soaked in savory broth are sure to bring comfort to anyone at the dinner table.

Spinatenknödel (Spinach Dumplings)

Spinatenknödel are a delicious variation of Austrian dumplings, incorporating fresh spinach for a nutritious and vibrant dish. These dumplings are a fantastic way to enjoy leafy greens while providing a unique twist on the classic bread dumpling. They pair well with creamy sauces or can be served simply with melted butter and grated cheese.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Nutmeg, a pinch
• 1/2 cup all-purpose flour

Instructions:

1. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk, letting it soak for about 15 minutes until the bread is soft.
2. Cook the Spinach and Onions: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until soft. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. Mix the Ingredients: In the bowl with the soaked bread, add the sautéed spinach and onion, eggs, Parmesan cheese, salt, pepper, and nutmeg. Mix until everything is well combined. If the mixture is too wet, gradually add flour until it holds together.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, drizzled with melted butter and topped with more grated cheese if desired.

Spinatenknödel are not only a colorful addition to your meal but also a delicious way to incorporate spinach into your diet. Their unique flavor and texture make them a standout dish, whether served alongside a rich sauce or enjoyed on their own. This delightful combination of flavors will surely impress guests and family alike!

Semmelknödel (Bread Dumplings)

Semmelknödel are the quintessential Austrian bread dumplings, often served as a side dish with meat dishes and gravies. Made primarily from stale bread rolls, these dumplings are fluffy and absorbent, making them ideal for soaking up sauces. Their simplicity and versatility make them a staple in Austrian cuisine, enjoyed by many for their comforting and satisfying nature.

Ingredients:

• 6 stale bread rolls, cut into small cubes
• 1 1/2 cups milk
• 2 large eggs
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk. Let them soak for about 15 minutes until the bread is soft.
2. Sauté the Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. Allow it to cool slightly.
3. Mix the Ingredients: Add the sautéed onions, eggs, salt, pepper, and flour to the soaked bread mixture. If using, stir in the chopped parsley. Mix everything until well combined. The mixture should hold together but not be too wet.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a golf ball.
5. Boil the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float to the surface.
6. Serve: Remove the dumplings with a slotted spoon and serve warm with your favorite meat dish and gravy.

Semmelknödel are the perfect accompaniment to a variety of meats, from roasted pork to rich beef stews. Their light and airy texture allows them to soak up all the delicious flavors of the sauce, creating a satisfying meal. With their straightforward preparation, they can easily be made ahead of time, making them an excellent choice for family gatherings or special occasions.

Schwammerlknödel (Mushroom Dumplings)

Schwammerlknödel are a delightful variation of bread dumplings, incorporating the earthy flavors of mushrooms into the mix. These dumplings add a rich and savory element to your meals, making them an excellent choice for mushroom lovers. They are particularly delicious when served with a creamy sauce or a side of sautéed vegetables.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 2 cups mushrooms, finely chopped (button, cremini, or a mix)
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Fresh thyme, chopped (optional)

Instructions:

1. Prepare the Mushrooms: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the mushrooms and cook until softened and any liquid has evaporated. Season with salt and pepper, and let the mixture cool.
2. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk. Let it soak for about 15 minutes until the bread is softened.
3. Mix the Dumpling Ingredients: Add the cooled mushroom mixture, eggs, and thyme (if using) to the soaked bread. Mix well to combine. If the mixture is too wet, add flour gradually until it holds together.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, perhaps drizzled with melted butter or a creamy mushroom sauce.

Schwammerlknödel offer a deliciously earthy flavor that pairs well with many dishes. Their unique combination of bread and mushrooms creates a hearty yet delicate texture, making them an excellent addition to any meal. These dumplings are sure to impress guests and elevate your dining experience.

Kürbisknödel (Pumpkin Dumplings)

Kürbisknödel are a delightful fall-inspired dumpling, incorporating sweet pumpkin into the bread mixture. These colorful dumplings add a touch of sweetness and a beautiful orange hue to your plate. They are perfect for autumn gatherings and pair wonderfully with savory sauces or simply melted butter and sage.

Ingredients:

• 2 cups pumpkin puree (cooked and cooled)
• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup all-purpose flour (more if needed)
• Salt and pepper, to taste
• Fresh sage, chopped (optional)

Instructions:

1. Prepare the Bread: In a large bowl, combine the stale bread cubes and warm milk. Let it soak for about 15 minutes.
2. Sauté the Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent. Allow it to cool slightly.
3. Mix the Dumpling Ingredients: In the bowl with the soaked bread, add the pumpkin puree, sautéed onions, eggs, salt, pepper, and sage (if using). Mix until well combined. The mixture should hold together; if it feels too wet, gradually add flour.
4. Shape the Dumplings: With wet hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, drizzled with melted butter and sprinkled with additional sage if desired.

Kürbisknödel are a delightful way to celebrate the flavors of autumn. Their sweetness and rich texture make them a standout dish that can serve as a comforting side or a unique main course. The vibrant pumpkin flavor, paired with butter and herbs, creates a dish that is both comforting and inviting, perfect for holiday gatherings or a cozy dinner at home.

Speckknödel (Bacon Dumplings)

Speckknödel are savory dumplings infused with the rich flavor of bacon or speck (a type of cured meat). These hearty dumplings are ideal for serving alongside sauerkraut or in a robust broth, making them a favorite for cozy, comforting meals. The combination of smoky bacon and tender bread creates a satisfying dish that warms both the heart and the stomach.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 4 ounces speck or bacon, diced
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (optional)

Instructions:

1. Cook the Bacon: In a skillet, cook the diced bacon over medium heat until crispy. Remove and drain on paper towels, reserving a tablespoon of the fat.
2. Sauté the Onion: In the same skillet, add the reserved bacon fat and sauté the chopped onion until translucent. Allow it to cool slightly.
3. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk, letting them soak for about 15 minutes until soft.
4. Mix the Ingredients: To the soaked bread, add the cooked bacon, sautéed onion, eggs, salt, pepper, and flour. If using, stir in chopped chives or parsley. Mix until well combined, adjusting flour as needed for consistency.
5. Shape the Dumplings: With wet hands, form the mixture into balls about the size of a golf ball.
6. Boil the Dumplings: Bring a pot of salted water to a gentle boil. Drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
7. Serve: Remove the dumplings with a slotted spoon and serve hot, accompanied by sauerkraut or in a flavorful broth.

Speckknödel are a savory delight that adds a satisfying crunch and flavor to your meals. Their rich, smoky taste pairs perfectly with the acidity of sauerkraut or the warmth of a comforting soup. These dumplings are not only delicious but also hearty, making them a wonderful option for a filling dinner.

Zwiebelknödel (Onion Dumplings)

Zwiebelknödel are aromatic onion dumplings that offer a delightful twist on traditional bread dumplings. The sweet, caramelized onions mixed with bread create a unique and flavorful dumpling that can complement any meal. These dumplings are especially tasty served alongside roasted meats or in a rich gravy, showcasing the wonderful depth of flavor that onions can bring.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 2 large onions, finely chopped
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Fresh thyme or parsley, chopped (optional)

Instructions:

1. Caramelize the Onions: In a skillet, melt the butter over medium heat. Add the chopped onions and sauté until caramelized, about 15-20 minutes. Let them cool slightly.
2. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk, allowing them to soak for about 15 minutes.
3. Mix the Dumpling Ingredients: Add the cooled caramelized onions, eggs, salt, pepper, and flour to the soaked bread. If using, stir in fresh thyme or parsley. Mix until the mixture holds together.
4. Shape the Dumplings: With wet hands, form the mixture into balls about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, perhaps with a drizzle of melted butter and a sprinkle of herbs.

Zwiebelknödel offer a delightful blend of flavors that elevate any meal. Their sweet and savory profile makes them a fantastic side dish for meats or a delicious addition to a hearty soup. These dumplings are perfect for gatherings or cozy family dinners, bringing warmth and flavor to your table.

Käseknödel (Cheese Dumplings)

Käseknödel are a deliciously cheesy variant of Austrian bread dumplings, filled with melted cheese that adds a rich and creamy texture. These dumplings are perfect for a main dish or as a side, especially when served with a light salad or in a comforting broth. The gooey cheese center makes each bite a delightful experience, perfect for cheese lovers.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 small onion, finely chopped
• 6 ounces cheese (such as Emmental or Gruyère), cut into small cubes
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (optional)

Instructions:

1. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk. Let them soak for about 15 minutes until the bread is softened.
2. Sauté the Onion: In a skillet, sauté the chopped onion in a little butter until translucent. Let it cool slightly.
3. Mix the Dumpling Ingredients: To the soaked bread, add the sautéed onion, eggs, salt, pepper, and flour. Mix until well combined. Carefully fold in the cheese cubes.
4. Shape the Dumplings: With wet hands, form the mixture into balls, ensuring the cheese is evenly distributed.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, optionally drizzled with melted butter and garnished with fresh herbs.

Käseknödel are a fantastic treat that showcases the rich flavors of cheese and bread. The melted cheese center creates a wonderful contrast to the soft, fluffy dumpling exterior, making them a comforting dish for any occasion. Whether served as a side or a main dish, these dumplings are sure to impress and satisfy.

Germknödel (Yeast Dumplings with Plum Filling)

Germknödel are fluffy yeast dumplings filled with a sweet plum (or prune) filling, often served with a generous drizzle of melted butter and a sprinkle of poppy seeds. These delightful dumplings are a beloved dessert or sweet dish in Austria, providing a comforting and indulgent treat that is perfect for any time of day.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup milk, warmed
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 tablespoons sugar
• 1 large egg
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1 cup plum or prune filling (store-bought or homemade)
• Melted butter and poppy seeds for serving

Instructions:

1. Prepare the Dough: In a bowl, combine the warmed milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. In a separate bowl, mix the flour and salt. Add the yeast mixture, melted butter, and egg to the flour, and knead until a smooth dough forms.
2. Let the Dough Rise: Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Shape the Dumplings: Once the dough has risen, punch it down and divide it into equal portions. Flatten each piece into a disk, place a spoonful of plum filling in the center, and fold the edges over to seal. Roll gently into a ball.
4. Cook the Dumplings: Bring a large pot of salted water to a boil. Reduce the heat to a simmer and gently drop the dumplings into the water. Cover and cook for about 15 minutes, or until they float and are cooked through.
5. Serve: Remove the dumplings with a slotted spoon, drizzle with melted butter, and sprinkle with poppy seeds before serving.

Germknödel are a heavenly dessert that encapsulates the essence of Austrian cuisine. The contrast of the fluffy dumpling and the sweet, tangy filling creates a delightful explosion of flavor in every bite. They are best enjoyed fresh and warm, making them a perfect ending to any meal or a sweet treat for special occasions.

Karottenknödel (Carrot Dumplings)

Karottenknödel are colorful carrot dumplings that bring a touch of vibrancy and flavor to the traditional bread dumpling. These dumplings are subtly sweet and earthy, making them an excellent accompaniment to roasted meats or a light herb sauce. The addition of carrots not only enhances the flavor but also provides a beautiful hue that brightens up any plate.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 1 cup carrots, finely grated
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh parsley or dill, chopped (optional)

Instructions:

1. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk. Let them soak for about 15 minutes until softened.
2. Prepare the Carrots: In a skillet, lightly sauté the grated carrots over medium heat until just tender, about 5 minutes. Allow to cool slightly.
3. Mix the Ingredients: To the soaked bread, add the sautéed carrots, eggs, flour, salt, and pepper. Mix until well combined.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, garnished with fresh herbs if desired.

Karottenknödel are a delightful twist on the classic dumpling, offering a subtle sweetness and vibrant color. They pair wonderfully with savory meats and creamy sauces, adding a unique flair to your dining experience. These dumplings are not only delicious but also visually appealing, making them a great choice for festive occasions or everyday meals.

Bärlauchknödel (Wild Garlic Dumplings)

Bärlauchknödel feature the unique flavor of wild garlic, also known as ramsons. This seasonal ingredient provides a fresh, herbaceous taste that elevates the traditional bread dumpling. Perfect for spring, these dumplings make an excellent side dish to roasted meats or can be served in a light broth, showcasing the vibrant flavors of the season.

Ingredients:

• 4 cups stale bread, cut into small cubes
• 1 cup milk
• 2 large eggs
• 1 cup wild garlic leaves, finely chopped (or substitute with spinach if unavailable)
• 1/2 cup all-purpose flour
• Salt and pepper, to taste

Instructions:

1. Soak the Bread: In a large bowl, combine the stale bread cubes and warm milk. Allow them to soak for about 15 minutes until softened.
2. Prepare the Wild Garlic: If using wild garlic, wash the leaves thoroughly and chop finely. If using spinach, blanch it in boiling water, then chop finely and drain.
3. Mix the Dumpling Ingredients: To the soaked bread, add the chopped wild garlic, eggs, flour, salt, and pepper. Mix until well combined.
4. Shape the Dumplings: With wet hands, form the mixture into balls, about the size of a golf ball.
5. Cook the Dumplings: Bring a pot of salted water to a gentle boil. Drop the dumplings into the water and cook for about 15-20 minutes, or until they float.
6. Serve: Remove the dumplings with a slotted spoon and serve warm, perhaps in a light broth or alongside roasted meats.

Bärlauchknödel celebrate the fresh, vibrant flavors of wild garlic, bringing a taste of spring to your table. These dumplings are a fantastic way to showcase seasonal produce, and their unique flavor makes them a standout side dish. Whether enjoyed in a broth or alongside your favorite meats, they add a refreshing touch to any meal.

Note: More recipes​ are coming soon!