Knödel
Classic savory German bread dumplings, a beloved staple of Bavarian and Austrian cuisine. These wonderfully soft dumplings are seasoned with fresh herbs and nutmeg, making them the perfect accompaniment to soak up rich gravy from roasts, stews, or Goulash.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Bread and Aromatics
- b.Place the stale bread cubes in a large mixing bowl.
- c.In a small skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
- d.Stir in the chopped parsley and cook for another 30 seconds until fragrant. Remove from heat.
- e.Pour the warm milk over the bread cubes, tossing gently to moisten them evenly. Let the bread soak for 10-15 minutes.
- 2
Step 2
- a.Combine Dumpling Mixture
- b.Add the cooked onion-parsley mixture, beaten eggs, salt, pepper, and nutmeg to the soaked bread.
- c.Using your hands or a wooden spoon, gently mix everything together until just combined. Avoid overmixing or mashing the bread into a paste.
- d.If the mixture feels too wet to hold its shape, sprinkle in 1-2 tablespoons of flour and mix gently to incorporate.
- e.Cover the bowl and let the mixture rest for at least 15-20 minutes. This allows the bread to fully absorb the liquids and the flavors to meld.
- 3
Step 3
- a.Form and Cook the Knödel
- b.Bring a large pot of water to a boil, then add 2 teaspoons of salt and reduce the heat to a gentle simmer. A rolling boil will break the dumplings apart.
- c.Wet your hands with cold water to prevent the mixture from sticking.
- d.Scoop out a portion of the mixture (about 1/8 of the total) and form it into a tight, round ball, roughly the size of a tennis ball. Squeeze gently to ensure it's compact.
- e.Repeat with the remaining mixture to form about 8 dumplings.
- f.Carefully lower the Knödel into the simmering water using a slotted spoon. Do not overcrowd the pot; cook in batches if necessary.
- g.Simmer for 20-25 minutes, turning them occasionally. They are done when they float to the surface and feel firm.
- 4
Step 4
- a.Serve
- b.To check for doneness, remove one dumpling and cut it in half. The inside should be cooked through and no longer doughy.
- c.Remove the cooked Knödel from the pot with a slotted spoon, allowing excess water to drain off completely.
- d.Serve immediately with your favorite roast, stew, or a rich gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using stale, dry bread is the most important rule. Fresh bread will become mushy and won't hold its shape.
- 2Simmer, don't boil! A rolling boil is too aggressive and will cause the dumplings to disintegrate.
- 3Wet your hands with cold water before forming each dumpling. This prevents the sticky mixture from clinging to your hands.
- 4Cook a small 'test' dumpling first if you're unsure about the consistency. If it falls apart, add a little more flour or breadcrumbs to the main mixture.
- 5For a richer flavor, you can toast the bread cubes in the oven until lightly golden before soaking them.
- 6Don't overmix the dough. You want to maintain some of the bread's texture, not create a uniform paste.
Adapt it for your goals.
Speckknödel (Bacon Dumplings)
Add 100g of finely diced speck or bacon to the onion mixture and cook until crisp before adding to the bread.
Cheese VariationCheese Variation
Mix in 75g of grated cheese, such as Gruyère or Emmental, into the dumpling mixture for a cheesy twist.
Herb VariationHerb Variation
Incorporate other fresh herbs like chives or marjoram along with the parsley for a more complex flavor profile.
Whole Wheat VersionWhole Wheat Version
Use stale whole wheat bread rolls for a nuttier flavor and a slight increase in fiber.
Why this is on our healthy list.
Provides Energy
The primary ingredient, bread, is rich in carbohydrates, which are the body's main source of fuel, providing the energy needed for daily activities.
Source of Protein
With eggs and milk in the recipe, Knödel offers a moderate amount of protein, which is essential for building and repairing tissues, including muscle.
Frequently asked questions
This usually happens for two reasons: the mixture was too wet, or the water was boiling too vigorously. Ensure your bread is very stale and add a bit of flour if the mix feels loose. Always cook the dumplings in gently simmering water, never a rolling boil.