German Bacon Knödel
Bacon Knödel – or bacon bread dumplings – are a popular, hearty dish in traditional German cuisine. Originally from Bavarian and Austrian peasant cooking, it was born from reusing dry bread rolls and smoked bacon to create this juicy, flavorful dumpling. When the bacon and onions are sizzling in the pan, the aroma foreshadows a rich, home-style meal that won't leave anyone hungry. The secret to perfect Bacon Knödel is the right proportion of bread rolls to bacon, and simmering in barely boiling water so the dumpling stays soft, but doesn't fall apart. Tip: You can enhance the flavor of the fried bacon even further with a little grated cheese if you want to prepare an extra rich version.
Ingredients for this recipe
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Preparation Steps
1
Cut the bread rolls into small cubes and place them in a large bowl. Pour the warm milk over them and let them soak for 10-15 minutes, allowing the bread to absorb the liquid. TIP: If the mixture becomes too wet, add a little breadcrumbs to regain its shape.
2
Finely chop the onion and dice the bacon. Melt the butter in a skillet and sauté the onion and bacon until golden brown. Let it cool slightly.
3
Add the eggs, the sautéed bacon and onion mixture, salt, and pepper to the soaked bread. Gently mix everything together by hand until well combined. Let it rest for 10 minutes.
4
With wet hands, form about 6-8 dumplings. Make sure they are not cracked, otherwise they may fall apart during cooking. TIP: If the dough is not firm enough, you can thicken it with a little flour.
5
Bring a large pot of water to a boil, add salt, then reduce the heat so that the water is just simmering. Cook the dumplings for 15-20 minutes, until they float to the surface and are cooked through.
6
Remove the dumplings with a slotted spoon. Serve fresh, drizzled with melted butter, alongside roasted meats, stews, or sauerkraut. TIP: You can also fry the leftovers in a pan the next day.
