Loading...
Classic savory German bread dumplings, a beloved staple of Bavarian and Austrian cuisine. These wonderfully soft dumplings are seasoned with fresh herbs and nutmeg, making them the perfect accompaniment to soak up rich gravy from roasts, stews, or Goulash.
Prepare Bread and Aromatics
Combine Dumpling Mixture
Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
A classic German comfort food, this hearty split pea soup is slow-simmered with a smoky ham hock and root vegetables. It's thick, savory, and the perfect one-pot meal for a chilly day, best served with crusty bread.
Tender, thin pork cutlets are breaded and fried to a perfect golden crisp, then smothered in a rich, creamy mushroom gravy. This classic comfort food is a restaurant-quality meal you can easily make at home.
Authentic German meat patties, pan-fried to a perfect golden brown. Juicy on the inside with a satisfying crust, these Frikadellen are seasoned with onion, parsley, and marjoram. A beloved comfort food staple, perfect for a hearty meal.
Classic savory German bread dumplings, a beloved staple of Bavarian and Austrian cuisine. These wonderfully soft dumplings are seasoned with fresh herbs and nutmeg, making them the perfect accompaniment to soak up rich gravy from roasts, stews, or Goulash.
This german recipe takes 45 minutes to prepare and yields 4 servings. At 304.7 calories per serving with 11.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Form and Cook the Knödel
Serve
Add 100g of finely diced speck or bacon to the onion mixture and cook until crisp before adding to the bread.
Mix in 75g of grated cheese, such as Gruyère or Emmental, into the dumpling mixture for a cheesy twist.
Incorporate other fresh herbs like chives or marjoram along with the parsley for a more complex flavor profile.
Use stale whole wheat bread rolls for a nuttier flavor and a slight increase in fiber.
The primary ingredient, bread, is rich in carbohydrates, which are the body's main source of fuel, providing the energy needed for daily activities.
With eggs and milk in the recipe, Knödel offers a moderate amount of protein, which is essential for building and repairing tissues, including muscle.
This usually happens for two reasons: the mixture was too wet, or the water was boiling too vigorously. Ensure your bread is very stale and add a bit of flour if the mix feels loose. Always cook the dumplings in gently simmering water, never a rolling boil.
The best bread is a sturdy, day-old or two-day-old white bread roll like German 'Brötchen', Kaiser rolls, or a French baguette. Avoid soft, enriched breads like brioche or sandwich bread as they will turn to mush.
Yes. You can cook them completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently simmer them in salted water or broth for a few minutes until heated through. You can also slice and pan-fry them in butter.
Knödel is a traditional comfort food and is primarily a source of carbohydrates. While it contains some protein from eggs and milk, it is not considered a health food. It's best enjoyed in moderation as part of a balanced meal, typically alongside a protein source and vegetables.
One serving of two Knödel (approximately 190g) contains around 300-350 calories. The exact number can vary based on the specific type of bread and amount of butter used.