German Knödel (Bread Dumplings)
Knödel, or bread dumplings, are an iconic dish in German cuisine, becoming known as a staple in medieval Bavarian and Austrian gastronomy. Originally made using leftover bread, they became an economical yet nutritious dish in peasant households. Over the centuries, it spread throughout Germany and neighboring regions. On a cold autumn day, there's nothing more comforting than a portion of soft, buttery knödel with rich beef stew or mushroom sauce. The secret to perfect knödel is the right proportion of liquid and the correct consistency of the bread – it shouldn't be too dry or too mushy. Tip: Cook in simmering water to keep the dumplings intact and soft inside.
Ingredients for this recipe
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Preparation Steps
1
Dice the bread rolls into small cubes and place them in a large bowl. Pour lukewarm milk over them and let them soak for 10-15 minutes until softened. TIP: If the bread is too dry, add a little more milk.
2
Meanwhile, finely chop the onion and sauté in butter in a skillet until translucent. Then, mix it with the bread. Add the eggs, salt, and pepper, and combine everything by hand. TIP: Do not overmix, otherwise the dumplings will be too dense!
3
Let the mixture rest for 10 minutes to allow the bread to fully absorb the moisture and become easier to shape.
4
With wet hands, form the mixture into equal-sized dumplings (about 6-8 pcs). Make sure the dumplings are not cracked, otherwise they may fall apart during cooking.
5
Bring plenty of water to a boil in a large pot, and add salt. Reduce the heat so the water is just simmering, not boiling vigorously. Cook the knödel for 15-20 minutes. TIP: When the dumplings float to the surface, they are almost done – it's worth cooking them for another 5 minutes.
6
Remove the knödel with a slotted spoon and serve immediately. Excellent with saucy meat dishes such as venison stew or beef stew. TIP: If you have any leftover, you can pan-fry them in a little butter the next day!
