German Beer Knödel
Beer Knödel is a special Bavarian dish, originally offered at Munich beer festivals alongside roasted meat dishes. The beer – especially dark or wheat beer – not only enriches the dumpling in flavor, but also gives it a slightly caramelized character. As the aroma of warm beer mixes with that of browning onions, the kitchen fills with the warm, rustic atmosphere of German taverns. The secret to perfect beer Knödel is the well-absorbed liquid and balanced consistency. Tip: If you really want an authentic taste experience, serve with a glass of cold Bavarian beer, sauerkraut, or roast pork.
Ingredients for this recipe
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Preparation Steps
1
Dice the stale bread rolls into small cubes, place them in a bowl, and pour the warmed beer over them. Let them soak for 10–15 minutes, until softened. TIP: The beer adds a slightly caramelized flavor to the Knödel, especially if you use dark beer.
2
Finely chop the onion and sauté it in butter until translucent. Then, mix it with the bread cubes. Add the eggs, salt, and pepper, and mix thoroughly. If the mixture is too wet, add a little breadcrumbs.
3
Let the mixture rest for 10–15 minutes, allowing the beer to be fully absorbed and the dough to become easier to shape.
4
With wet hands, form equally sized dumplings (about 6–8 pcs). Make sure the surface of the dumplings is smooth to prevent them from falling apart during cooking.
5
Bring lightly salted water to a boil in a large pot, then reduce the heat to a simmer. Cook the Knödel for 15–20 minutes, until they float to the surface and are cooked through.
6
Remove the Knödel with a slotted spoon and serve hot, drizzled with melted butter and topped with fried onions. TIP: An excellent side dish to roasted pork or hearty beef stew.
