Name: Vegan Semmelknödel - How to make Austrian Bread Dumplings
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 160 grams/ 4 cups Bread Cubes; 4 tbsp Chickpea Flour; 4 tbsp Flour; 1 Onion (medium sized); 1 bunch Parsley; 1 tsp Salt; 1 tbsp Vegan Butter or Neutral Oil

Vegan Semmelknödel, or bread dumplings, are soft, simple and made to soak up sauce. The perfect side dish for stews, gravies or mushroom dishes.

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Lena leaned on the counter of her food truck, watching the stall across the square set up for the evening rush. The owner Barry, a stocky guy with a booming laugh, specialized in rich mushroom gravies and lentil stews and ever since they’d shared too many beers the week before, the two had been locked in a loud, good-natured rivalry. “It’s on,” Lena muttered, as he hoisted up his signboard.

So every morning, the battle began. Lena hollered, “Fresh dumplings are the tastiest of things!” He bellowed back, “The best stew you ever knew!” Soon they were yelling over each other with increasingly ridiculous slogans. “Dumplings that pull on heartstrings!” … “Winnie the Pooh would ditch honey for my stew!” Customers lined up just to watch the spectacle.

Still, Lena couldn’t shake the look of the few who studied her chalkboard and walked away, unimpressed by potato, leek, kimchi or mushroom. It gnawed at her. That night, she started experimenting with a plain dumpling. No fancy filling, just bread, herbs and onion rolled into soft little rounds. On their own, they seemed humble, almost too plain. But paired with a spoonful of her rival’s stew, they came alive, soaking up every bit of flavour.

The next day she added “Bread Dumplings” to the menu. At first people were sceptical but soon they realised these dumplings weren’t bland at all, they were a blank canvas, ready to take on the flavour of whatever sauce or stew they were paired with. Customers began walking straight from Lena’s truck to the one across the square, dumplings in hand and returned with smiles.

By the season’s end, nobody could remember who had technically won the bet.

Ingredients for Vegan Semmelknödel

Bread Cubes
Plant Milk
Parsley
Onion
Chickpea Flower
Vegan Butter or Oil

How can I make vegan Semmelknödel?

Traditional Semmelknödel recipes use milk and eggs, with the eggs helping to bind the dumplings by firming up during cooking. When making vegan Semmelknödel, the main challenge is making sure the dumplings hold together when simmered, since there’s no egg to provide structure. To solve this, we use a mix of regular flour and protein-rich chickpea flour. The gluten in the flour helps everything stick together, while the chickpea flour adds the protein needed for stability. This combination creates a dumpling that holds its shape without falling apart and still delivers the soft texture you’d expect from a traditional Semmelknödel.

What are some crucial steps for success?

To make vegan Semmelknödel successfully there are a few crucial steps you should not skip if you want to avoid a sloppy, watery mess. After mixing all the ingredients, let the mixture sit for at least 30 minutes so the bread can fully soak and you can shape the dumplings without them crumbling. When cooking, do not boil them; gently simmer them in salted water for about 20 minutes. On a typical stove with settings from 1 to 9, 5 should be the highest you go. Finally, once you remove the dumplings from the water and place them on a plate, cover them so the steam stays trapped and let them rest for at least 15 minutes to firm up.

How can I store finished Semmelknödel?

Since Semmelknödel take a bit of time and patience to make, it’s a good idea to cook a bigger batch and enjoy them over the next few days or weeks. In the fridge, they’ll keep for about three days, though they tend to dry out a little, so it’s best to serve them later with something saucy. You can also slice and pan-fry them to warm them up and add some texture. For longer storage, freeze them and reheat by steaming or gently simmering until fully thawed. After that, you can either serve them as they are or roast them in a pan. Frozen Semmelknödel will keep well for a couple of months.

Can I use fresh bread instead of stale bread?

Yes, you can use fresh bread to make Semmelknödel, but there are a few things to keep in mind. Since fresh bread contains more moisture than stale bread, you’ll need less plant milk to soak it. Make sure to cut the bread into small, even pieces so there are no large chunks that could cause the dumplings to fall apart while cooking. It’s also important to use plain, unsweetened bread without added flavours, seeds or herbs, as these can affect the final taste of your dumplings.

What are good side dishes to serve with Semmelknödel?

Bread dumplings are best served with saucy dishes that let them soak up flavour. Classics include lentil stew, Hungarian goulash or any kind of mushroom stew, like this rich chanterelle sauce. These kinds of meals are also great for meal prep since they store well in the fridge and often taste even better the next day. Cook up a batch of dumplings and a pot of stew at the start of the week and you’ve got a comforting, ready-to-go meal. Pair it with something fresh like a simple green salad and you’ve got a full plate in minutes.