Best Knoedel Austrian Bread Dumpling Recipes
KNODEL
This is an Austrian classic. 'Knodel' (you pronounce the "k") means 'dumpling' in German. My mother used to make this a lot when I was small because it's a good way to use up stale bread. It remains one of my fondest childhood taste memories. The quantities are approximate, because this is one of those recipes that isn't written down, so I had to follow her around the kitchen the last time she made it. Be sure the bread is stale. If it isn't, dry it in the oven after cutting it into cubes.
Provided by Margaret
Categories Main Dish Recipes Dumpling Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Butter one 9x11 inch baking dish.
- In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
- Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
- Firmly press mixture into baking dish; tightly cover with aluminum foil.
- Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 27.6 g, Cholesterol 82.6 mg, Fat 6.1 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 370.4 mg, Sugar 5.3 g
SEMMELKNOEDEL (BREAD DUMPLINGS)
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.
Provided by Peachy
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
- Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g
KNOEDEL (AUSTRIAN BREAD DUMPLING)
This recipe calls for the Knoedel to be baked in a dish, like a bread pudding. However, the traditional way to cook the dumplings is to form them into a ball, chill for 30 minutes to overnight, then boil in water until cooked. You may modify this recipe to boil the dumpling balls if you wish. Serve with stew or gravy.
Provided by Scarlett516
Categories Healthy
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If you do not have stale bread, leave the bread out to dry overnight, or dry in the oven on low. The bread should be in cubes and put into a bowl.
- Butter a 9"x13" baking dish.
- In a skillet, brown the onion, parsley, and butter over medium heat. Pour over the bread crumbs.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour over the bread crumbs and mix well before leaving to stand for 1 hour.
- Fill a large pot with 3" of water. Place a rack in the pot, then put the baking dish on the rack. Cover and steam for 1 hour.
- Remove from rack and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 407.4, Fat 10.4, SaturatedFat 4.2, Cholesterol 119.3, Sodium 854.9, Carbohydrate 63.5, Fiber 3.2, Sugar 6.3, Protein 14.2
BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. My Mutti taught me how to make these when I was a little girl. Unlike other recipes I've seen, our family never included onions (too overpowering) nor did we add nutmeg to it. There isn't an exact measurement to making these-- only guidelines. If you can't find semmels (hard rolls only) then a loaf of French bread can work. You want the bread and wet ingredients to bind together easily, but you don't want them super wet. For a step-by-step tutorial, visit my foodblog at: http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html
Provided by FoodieWife
Categories European
Time 35m
Yield 6 dumplings
Number Of Ingredients 5
Steps:
- Slice the bread into 1/4 inch thickness.
- In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
- Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes.
- When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk.
- With wet hands, form into six balls.
- Chill for 15-30 minutes (or overnight).
- In a pot of salted boiling water, cook for 15-20 minutes.
- This makes a perfect side dish with a stew that has a rich gravy.
- For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!
AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)
These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.
Provided by BecR2400
Categories German
Time 30m
Yield 4 dumplings, 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the rolls into 1/4-inch thickness.
- Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
- In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
- Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
- Bring a pot of salted water to a boil.
- Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
- Remove dumplings with a slotted spoon into a colander to drain.
- Serve with stew or goulash or gravy.
- Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.
Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5
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