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german knodel

 

Authentic German Knödel Recipe – Classic Bread Dumplings

Light, hearty, and full of rustic flavor, Knödel (German bread dumplings) are a staple of Bavarian and Central European cuisine. Whether served with gravy, goulash, or red cabbage, these dumplings bring a warm, traditional touch to any meal.

What Are Knödel?

Knödel (also known as Semmelknödel in Bavaria) are German bread dumplings made from stale rolls, eggs, milk, and herbs. Traditionally served as a side dish, Knödel pair beautifully with roasts, sauerbraten, goulash, or creamy mushroom sauce.

These dumplings are soft, chewy, and soak up sauces perfectly – making them a beloved comfort food across Austria, Germany, and Bohemia.

Ingredients for Classic Knödel (Serves 4–6)

  • 6 stale white bread rolls (or about 300g of cubed white bread)
  • 250 ml (1 cup) milk
  • 2 eggs
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Optional: a pinch of nutmeg
  • Breadcrumbs (only if mixture is too wet)

Step-by-Step Instructions

1. Prepare the Bread Base

  • Cut the stale bread rolls into small cubes and place them in a large mixing bowl.
  • Warm the milk (don’t boil it) and pour over the bread cubes.
  • Let it sit for 10–15 minutes to soak and soften.

2. Cook the Onion

  • In a small skillet, melt butter and sauté the onion until translucent.
  • Add the parsley and cook for another 30 seconds. Let cool slightly.

3. Make the Dough

  • Add the eggs, sautéed onion-parsley mix, salt, pepper, and optional nutmeg to the soaked bread.
  • Mix everything together using your hands or a spoon until it forms a moist, pliable dough.
  • If it’s too wet, add a few tablespoons of breadcrumbs.
  • Let rest for 10 minutes.

4. Shape the Knödel

  • With damp hands, shape the dough into 8–10 golf ball-sized dumplings.

5. Cook the Dumplings

  • Bring a large pot of salted water to a gentle simmer (not boiling).
  • Carefully drop in the dumplings and simmer for 15–20 minutes, or until they float and feel firm.
  • Remove with a slotted spoon and drain.

Serving Suggestions

Knödel go well with:

  • Roast pork or beef with gravy
  • Goulash
  • Red cabbage or sauerkraut
  • Mushroom cream sauce
  • Even sliced and pan-fried the next day!

Tips for Perfect Knödel

  • Use day-old or stale rolls – fresh bread will be too soft.
  • Don’t over-knead the mixture – it should be soft, not dense.
  • Gently simmer, never boil vigorously – or they may break apart.
  • If you prefer a firmer texture, chill the dough balls for 10–15 minutes before cooking.

FAQs

Can I freeze Knödel?

Yes. After boiling, let them cool and freeze. Reheat by steaming or slicing and frying.

Can I make them gluten-free?

Use gluten-free bread and check labels on all other ingredients.

Can I stuff them?

Absolutely! Try adding a small cube of cheese or cooked bacon in the center before rolling.

Printable Recipe Card

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: ~180 per dumpling

Ingredients

(As listed above)

Instructions Summary

  1. Soak cubed bread in warm milk.
  2. Cook onion in butter; add parsley.
  3. Mix all with eggs and seasonings.
  4. Shape into dumplings.
  5. Simmer until done and serve warm.

More German Recipes You’ll Love:

  • [Braised Red Cabbage (Rotkohl)]
  • [German Potato Salad (Kartoffelsalat)]
  • [Pork Schnitzel (Schweineschnitzel)]
  • [Apple Strudel (Apfelstrudel)]

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