Side Dishes
This Austrian bread dumplings recipe delivers the pillowy softness and herby richness that make Semmelknödel legendary. 💛 The secret lies in using stale bread soaked in milk, then gently steamed until tender—creating dumplings that practically melt in your mouth while holding their shape.
I've perfected this technique after years of testing, ensuring every bite delivers that perfect balance of buttery, herby goodness.
The magic begins with the dough preparation: combining day-old bread with milk, eggs, and a touch of butter creates a mixture that's light yet sturdy enough to shape.
What sets these dumplings apart is the herby butter sauce—infused with fresh parsley and chives—that gets mixed right into the dumplings before they steam. This ensures every bite carries that signature Austrian flavor profile without needing separate toppings.
By the time you're done, you'll have golden, tender dumplings that are rich enough to stand alone but pair beautifully with pan sauces, gravies, or even as a side to roasted meats.
The texture is what makes these dumplings special: soft on the inside, slightly crisp at the edges, and infused with that herby butter flavor throughout. This is comfort food at its finest—warm, satisfying, and impossible to resist.
Whether you're serving them as a side for Sunday dinner or making them the star of your meal, these bread dumplings bring a taste of Austrian tradition to your table.
The best part? They're easier to make than they look, with techniques that build on each other naturally. Let's get started on creating these legendary dumplings.
Ingredients for austrian bread dumplings
Stale bread, milk, and herby butter transform into legendary Austrian dumplings.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old White Bread 🍞 | 2 cups | Crusts removed, torn into pieces |
| Whole Milk 🥛 | 1 ½ cups | Room temperature preferred |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for herby butter sauce |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, flat-leaf preferred |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild onion flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
| Vegetable Oil 🫒 | 2 tbsp | For greasing steamer basket |
| Water 💧 | 1 cup | For steaming dumplings |
The bread is the foundation—day-old white loaves work best (the crusts add texture but can make them gummy). Whole wheat or sourdough adds depth if you prefer, but classic Semmelknödel rely on simple white bread. Milk should be room temperature so it absorbs evenly. I always grab organic milk from Whole Foods for richer flavor, but regular grocery store milk works fine. The butter matters too—use European-style butter like Plugrá if you can find it, or at least unsalted butter for best flavor control. Fresh herbs are non-negotiable here; dried just won't give that bright Austrian flavor.
No fresh parsley? Fresh cilantro at half the amount works in a pinch, though it changes the flavor profile. Chives can be swapped for green onion tops, but you'll lose some of that delicate onion note. The herby butter sauce is where the magic happens—mix the chopped herbs right into the cold butter cubes before adding to the bread mixture. For the steaming, a bamboo steamer basket is ideal, but any heatproof container with a lid works. If you're short on time, you can use microwave steaming (place dumplings in a microwave-safe dish with water, cover, and cook on high for 8-10 minutes).
These dumplings reheat beautifully—just pop them in a 350°F oven for 10-15 minutes until warmed through. They keep well in the fridge for 4 days, though they're best enjoyed fresh. For make-ahead prep, shape the dumplings and refrigerate them on a floured tray before steaming—this prevents sticking. Freeze unsteamed dumplings for 3 months by placing them on a tray first, then transferring to a bag. The herby butter flavor actually intensifies after reheating, so leftovers often taste even better the second time around.
Why You'll Love This Recipe
- I’ll be real: this costs next to nothing. A few slices of bread, a splash of milk, an egg—it’s the kind of recipe that stretches my grocery budget without sacrificing flavor. Leftovers? They reheat like a dream, too.
- No Waste, No Stress: Honestly, I love that this recipe turns stale bread into something magical. Toss in a few cubes of day-old loaf, milk, and egg—no fancy prep, just soak and squeeze. That’s my secret for keeping my pantry tidy without a single scrap wasted.
- Rich Without Effort: The butter and milk blend into something absurdly tender, like a hug in dumpling form. Fresh parsley brightens it up just enough to feel special, but it’s still the kind of comfort food that disappears faster than you can say “seconds, please.”
- Weeknight Superhero: Between us, this is my go-to when I need to feed the family fast. Drop them into simmering soup or stew, and boom—dinner’s done. Even my picky eaters ask for them, and that’s saying something.
Step-by-step instructions for Austrian bread dumplings
Let's create these fluffy, herby bread dumplings that melt in your mouth.
👨🍳 Step 1: Prepare the Bread Mixture
Tear the 2 cups of day-old white bread (crusts removed) into small, irregular pieces. This texture ensures your dumplings stay tender rather than dense. Place the bread pieces in a large mixing bowl and pour over the 1.5 cups of room-temperature whole milk. Let it soak for 10 minutes while you prepare the rest.
After soaking, add the 2 whole large eggs (beaten) and the 1 teaspoon of salt to the bowl. Gently stir everything together with a wooden spoon until fully combined. You're looking for a soft, shaggy mixture that holds together when pressed—don't overmix or the dumplings will turn tough. The bread should absorb most of the liquid, but a few damp spots are fine.
🥘 Step 2: Shape and Steam the Dumplings
Lightly dust your work surface with the ¼ cup of all-purpose flour to prevent sticking. Scoop the bread mixture into 4 equal portions (about ½ cup each) and gently shape them into smooth, round balls. I like to wet my hands slightly to help the mixture hold together without tearing.
Place the shaped dumplings in a steamer basket lined with a clean kitchen towel (to prevent sticking). Grease the towel lightly with 1 tablespoon of vegetable oil to ensure easy release. Pour 1 cup of water into the steamer pot below, making sure it doesn't touch the dumplings. Bring to a boil over medium-high heat, then cover and steam for 12-15 minutes until the dumplings are puffed and golden at the edges.
🍳 Step 3: Make the Herby Butter Sauce
While the dumplings steam, prepare the herby butter sauce. In a small saucepan, melt the ½ cup of cold unsalted butter over low heat until just melted but not browned. Remove from heat and stir in the ¼ cup of finely chopped fresh parsley and ¼ cup of finely chopped fresh chives. Add the ½ teaspoon of freshly cracked black pepper and mix well. Let it cool slightly while you finish the dumplings.
Here's the thing—this sauce is what makes these dumplings truly special. The butter should be warm but not hot when you serve it, allowing the herbs to infuse without wilting. If the sauce thickens too much while cooling, simply whisk in 1-2 teaspoons of steaming water to loosen it back to a smooth, drizzling consistency.
🍽️ Step 4: Serve with Herby Butter Magic
Carefully transfer the steamed dumplings to a serving platter. They'll be delicate when hot, so work quickly. Cut each dumpling in half horizontally to reveal their pillowy centers. Spoon the herby butter sauce generously over the top and serve immediately while still warm.
For the best experience, serve these dumplings with a side of roasted vegetables or a simple green salad. The contrast of warm, buttery dumplings with crisp greens makes every bite perfect. If you have leftovers, store them in an airtight container and reheat in the steamer for 5-7 minutes to restore their softness—just add a splash of water to the steamer pot.
Pro Tips For Making Austrian Bread Dumplings
- Soak the Bread Properly: Dump the day-old bread cubes into cold whole milk and let them sit for at least 15 minutes—not 5. I used to rush this, and the dumplings turned out gummy. The milk needs time to fully rehydrate the bread so it absorbs just enough moisture to bind without falling apart when you shape them.
- Use Room-Temp Eggs: Cold eggs from the fridge won’t mix evenly into the bread-milk slurry, and the dumplings can end up dense or split when boiling. Crack them into a bowl and let them sit for 10 minutes first—your future self will notice the difference in texture.
- Boil in Gentle Bubbles: Don’t drop the dumplings into a rolling boil—lower the heat until you see just tiny, lazy bubbles at the surface. I learned this after watching half my dumplings burst open like overinflated balloons. Gentle heat keeps them intact and lets them cook through evenly.
- Skip the Overmixing: The moment you see the bread-milk-egg mixture hold together when pressed, stop stirring. Overworking it introduces too much gluten, and the dumplings turn out tough instead of tender. A quick fold or two is all you need—no need for a food processor here.
Perfect pairings for austrian bread dumplings
Classic Austrian Pairings
Austrian bread dumplings shine most when paired with traditional Austrian dishes. Try them with Wiener Schnitzel—the crispy, golden cutlet pairs perfectly with the dumplings' soft texture.
I often serve them alongside Tafelspitz, a boiled beef dish with root vegetables, where the dumplings soak up the rich gravy beautifully. 💛
For a vegetarian option, pair them with Käsespätzle (German-style mac and cheese) or a hearty mushroom ragout. The dumplings' herby butter flavor complements the earthiness of mushrooms and the richness of melted cheese.
Sauce & Gravy Pairings
These dumplings are fantastic with dark beer gravy—simmer 1 cup of dark beer with 2 tablespoons of flour>, 1 cup of beef broth, and 1 teaspoon of mustard>. The malty flavor enhances the dumplings' buttery richness. For a lighter option, try a lemon-dill sauce made with ½ cup sour cream, 1 tablespoon lemon juice, and 1 tablespoon chopped dill>. 🍋
If you're serving with roasted meats, a simple pan gravy made from the drippings works wonders. Deglaze the pan with ½ cup of white wine>, reduce by half, then whisk in 1 cup of chicken broth>.
Strain and pour over the dumplings before serving. The gravy clings beautifully to the pillowy texture.
Vegetable & Salad Sides
Balance the richness with a crisp German potato salad—toss 2 cups of diced potatoes> with 2 tablespoons of apple cider vinegar, 2 tablespoons of Dijon mustard, and ¼ cup of chopped parsley. The tangy dressing cuts through the buttery dumplings beautifully. 🥔
For a lighter option, serve with a mixed greens salad dressed with a honey-mustard vinaigrette. Toss 4 cups of arugula and spinach> with 2 tablespoons of olive oil, 1 tablespoon of honey, and 1 tablespoon of Dijon mustard.
The peppery greens contrast the dumplings' softness perfectly.
Wine & Beverage Pairings
Austrian Grüner Veltliner is the ideal wine pairing—its crisp acidity and citrus notes complement the dumplings' herby butter flavor. Look for a dry or off-dry style from the Wachau region. For a non-alcoholic option, try sparkling apple cider—the effervescence cleanses your palate between bites. 🍷
If you prefer beer, a light Austrian lager like Stiegl or Oetzeller works beautifully. The subtle maltiness enhances the dumplings without overpowering them. For a festive touch, serve with hot mulled wine** during colder months—its warm spices add depth to the meal.
Nutrition facts
Frequently asked questions
Why does the recipe call for day-old bread instead of fresh?
Day-old bread works best because it's drier and absorbs the milk more evenly without making the dumplings gummy. Fresh bread contains too much moisture, which can lead to dense, heavy dumplings instead of the light, pillowy texture you want. If you only have fresh bread, toast it lightly to remove excess moisture first.
Can I make these dumplings ahead of time?
Shape the dumplings and refrigerate them on a floured tray for up to 24 hours before steaming. This prevents sticking and makes them easier to handle. For longer storage, freeze unsteamed dumplings (on a tray first) for 3 months. Thaw overnight in the fridge before steaming.
What if my dumplings turn out too dense?
Overmixing the dough or using too much flour are the most common causes. For next time, handle the mixture gently and only add ¼ cup flour if needed for shaping. Also ensure your bread is properly dried out—if it's too moist, add 1-2 tablespoons of extra flour to the mixture.
Can I substitute milk with something else?
Yes, but the flavor will change slightly. For a lighter option, use half-and-half or heavy cream (reduce to 1 cup total). For a dairy-free version, try unsweetened almond milk or oat milk, but add 1 tablespoon of cornstarch to help bind the mixture.
What's the best way to reheat leftover dumplings?
Steaming is ideal! Place dumplings in a steamer basket with 1 cup of water and steam for 5-7 minutes until warmed through. For a quick oven method, wrap them in foil and bake at 350°F for 10 minutes. The herby butter flavor actually intensifies when reheated!