German · Side · Medium
Knodel
Soft, pillowy bread dumplings from southern Germany and Austria, perfect for soaking up gravy from roasts and stews.
The whole recipe in 60 seconds
Knodel, in 5 ideas
- Use day-old bread or rolls; fresh bread makes the dumplings gummy
- Keep the water at a bare simmer so the dumplings do not fall apart
- Damp hands prevent the mixture from sticking while shaping
- Add a handful of cooked spinach for a colorful variation
- Serve alongside roast pork, goulash, or any dish with plenty of gravy
What you need
Ingredients
- 6 stale bread rolls, cut into small cubes (about 4 cups)
- 1 cup warm milk
- 1 small onion, finely diced
- 2 tablespoons butter
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour, if needed
How to make it
Directions
- Place the bread cubes in a large bowl and pour the warm milk over them. Let soak for 10 minutes until softened.
- Saute the diced onion in butter until translucent, about 5 minutes, then let cool slightly.
- Add the onion, beaten eggs, parsley, salt, pepper, and nutmeg to the bread mixture. Mix gently with your hands until combined. If the mixture is too wet to hold shape, add flour a spoonful at a time.
- With damp hands, form the mixture into 8 firm balls, about the size of a tennis ball.
- Bring a large pot of salted water to a gentle simmer, not a rolling boil. Lower the dumplings in carefully.
- Simmer for 18 to 20 minutes, turning once halfway, until the dumplings are firm and float. Lift out with a slotted spoon and serve hot.
Money saver. Buy marked-down day-old bread from the bakery section; it is actually better for dumplings than fresh bread.