Austrian Main Courses:
Tiroler Knödel & Semmelknödel

Ingredients (3 people)

6 dried bread rolls ("Semmeln") or the equivalent in packed pieces or dried white bread (see also below)
1 egg
250 mL milk
1 onion
1 bouquet of parsley
salt, pepper
60 g butter
60 g flour
150 gram Krakow or Braunschweiger Sausage or smoked bacon

What Tyrolean Dumplings are

This is two recipes in one: Tiroler Knödel are a popular meal that originates from Tyrol. Typically for this region, it contains a lot of "starch" (bread) and few fancy ingredients (sausage or bacon), as the Alpine regions of Austria were historically poor. This was before skiing was invented. If you leave the bacon or sausage, the onion and the parsley away, you have the base recipe for "Semmelknödel" or bread dumplings.

They are very common in Austria as a side, for example with goulash or all kinds of saucy meals. In Austria, you can buy bags of dried and chopped pieces of white bread, they come very cheaply and make the perfect bread for the dumplings. You can also dry Semmel bread rolls and cut them yourself. In England, I simply bought one large French baguette, dried it and cut it into small pieces.

How to prepare Tyrolean Dumplings

Chop the onion and fry it briefly in the butter with the chopped parsley. In the meantime, warm the milk and cut the bread into little pieces (if necessary). Chop the sausages into little cubes. In a large bowl, mix the bread with the warm milk and egg. Add the fried onion, spices, sausage, flour and parsley and make a coarse dough. Form dumplings of about 5 centimetres in diameter. Heat salty water and once boiling, add the dumplings and boil them for about 15 to 20 minutes. Serve with sauerkraut.

Special thanks to reader Chris, who pointed out an error:

Hi there,
So... after making the knödel
what do I do with the 60g of flour that I carefully measured out and which is now standing, forlorn, on the kitchen counter?
Have a nice day!

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Cooking Measures Conversion Tool

Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup

Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf

Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter

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