Vegan Semmelknödel - How to make Austrian Bread Dumplings
Semmelknödel or bread dumplings, are soft, simple and made to soak up sauce. The perfect side dish for stews, gravies or mushroom dishes.
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
Instructions
- Finely chop the onion and parsley.
- Add the bread cubes, chickpea flour, regular flour, salt, vegan butter/oil, chopped onion and parsley to a large bowl. Mix everything thoroughly.
- Pour the plant milk over the bread mixture and stir well so all cubes get evenly covered. Let the mixture rest for about 30 minutes to allow the bread to absorb the liquid and soften.
- With wet hands, shape the mixture into firm dumplings, about the size of tennis balls. Press them together gently but firmly, then place them on a plate and let them rest for 5 minutes to set.
- Bring a large pot of salted water to a gentle simmer (not a boil). Carefully drop the dumplings into the water, cover with a lid and let them simmer for about 20 minutes on medium heat (around setting 5 on a 1–9 stove scale).
- Once done, lift the dumplings out carefully and place them on a plate. Cover them with an upside-down bowl or pot and let them rest for 10 minutes to firm up. Enjoy!
