Semmelknödel are tennis ball sized, fluffy, beige spheres made of breadcrumbs, eggs, onions and milk.
Semmelknödel are eaten with roast pork, roast leg of goose, the typical lung dish “Lüngerl” and mushroom dishes but also taste well in a good meat soup. Any knödel left over can be sliced and fried until crispy. Sometimes beaten eggs can be poured over the frying knödel and the whole eaten with a side salad.
Ingredients for 4 persons: 10 old bread rolls or around 500 grams of old wheat bread, 500 ml milk, 1 small onion, 3 dessert spoonfuls of chopped parsley, 30 g butter, 3 eggs, 1 lemon, salt and pepper.