Knödel: Bread dumplings.
Knödel, or bread dumplings, are a quintessential component of German and Austrian cuisine. This hearty dish features round dumplings made predominantly from leftover bread mixed with milk, eggs, flour, and seasoned with nutmeg, salt, and pepper. Often, fresh herbs like parsley are added for extra flavor, and some variations include sautéed onions or bacon. Knödel are commonly served as a side with meat dishes and gravy, such as roasts or stews, but can also be enjoyed as a main dish when paired with a salad or a savory sauce. They are a comforting and economical way to use up stale bread while enjoying a taste of Central European culinary tradition.
Celebrate Oktoberfest any time of the year with a traditional Bavarian dish that's hearty, comforting, and pairs exceptionally well with your favorite meaty entrees. These Semmelknödel are made from stale rolls transformed into flavorful dumplings with bacon, onions, milk, and parsley. Follow this step-by-step recipe inspired by My German Recipes to bring an authentic piece of German cuisine right to your table. Don your dirndl or lederhosen, and let's get cooking!
Ingredients:
- 6-8 stale rolls (from one or two days prior), extra on standby
- 200 milliliters of milk
- 2 tablespoons unsalted butter
- 100 grams bacon, diced
- 1 large onion, finely chopped
- 3 large eggs
- A handful of fresh parsley, chopped
- Salt, to taste
- Ground black pepper, to taste
- Additional stale roll pieces for adjusting dough consistency, if necessary
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment:
- Large mixing bowl
- Frying pan
- Large pot for boiling water
- Cutting board and knife
- Microwave (optional, for warming milk)
Instructions:
1. Cube your stale rolls into small pieces. Set aside in a large mixing bowl.
2. In a small saucepan or microwave-safe container, gently warm the milk with the 2 tablespoons of butter until the butter has melted. Keep warm.
3. In a frying pan over medium heat, fry the bacon until it starts to become crisp.
4. Reduce heat and add the chopped onion to the bacon, sautéing until the onions are translucent. Remove from heat.
5. In a separate bowl, whisk together the eggs, then pour them into the mixing bowl with the cubed rolls.
6. Add half of the cooked bacon and onions to the bread mixture, reserving the other half for serving or sauce making.
7. Gradually pour the warm milk and butter mixture over the bread, eggs, bacon, and onions, stirring until well combined. The mixture should be moist but not too wet. Add more bread pieces if the mixture is too soggy.
8. Season with salt and pepper to taste, then mix in the chopped parsley.
9. With clean hands, knead the mixture together until well combined. If it's still too wet, add extra bread pieces until it reaches a moldable consistency.
10. Bring a large pot of lightly salted water to a gentle simmer.
11. Form the mixture into dumpling shapes with your hands, pressing firmly so they hold together.
12. Gently lower the dumplings into the simmering water. They should not be submerged in a rolling boil, but rather in a gentle simmer.
13. Cook the dumplings for about 15-20 minutes, or until they are set and cooked through. They should rise to the surface when ready.
14. Remove the dumplings with a slotted spoon and serve warm with reserved bacon and onion mixture, or alongside your favorite pot roast or gravy.
Cooking Tips:
- Ensure your rolls are stale; fresh rolls can make the dough too sticky.
- Adjust the consistency of your dough with additional bread if it's too wet, even after all ingredients have been mixed.
Servings: Makes 6-8 dumplings, depending on size.
This delicious recipe is attributed to My German Recipes, known for their delightful and authentic German cooking tutorials. For more recipes and step-by-step guidance, visit their YouTube channel: https://www.youtube.com/@MyGermanRecipes.
#germancuisine #oktoberfest #bacon #onion
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
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