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Knödel

Name: Knödel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: other
Ingredients: 400 g day-old bread (stale, crusty white bread or rolls, cubed into small pieces); 1 cup milk (warm, whole milk preferred); 2 pcs egg (large, lightly beaten); 1 pcs onion (medium, finely chopped); 3 tbsp butter (divided, 1 tbsp for sautéing onions, 2 tbsp for pan-frying dumplings); 3 tbsp parsley (fresh, finely chopped); 0.25 tsp salt (for the dumpling mixture); 1 pinch black pepper (freshly ground); 1 pinch nutmeg (freshly grated); 3 l water (for boiling dumplings)

RATING

4.7/5(195)

TASTE SCORE

8/10

Hearty, tender bread dumplings with a golden crust and soft, pillowy interior. These Bavarian-style knödel are made from day-old bread, soaked in warm milk, and bound with eggs and fresh herbs. Perfect alongside roasts, stews, or pan-fried in butter for a crispy finish.

PREP

20m

COOK

20m

SERVES

2 PIECES

426 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the bread and soak in warm milk.
1.Place the cubed stale bread in a large mixing bowl.
2.Pour warm milk evenly over the bread.
3.Gently toss and let it soak for 10 minutes until softened but not mushy.
TIPThe bread should be slightly stale — fresh bread will turn to mush. If using fresh bread, dry the cubes in a low oven for 10 minutes first.
saute · ~7 min
Sauté the onion until golden.
1.Melt 1 tablespoon of butter in a skillet over medium heat.
2.Add the finely chopped onion and cook until soft and golden, about 5-7 minutes.
3.Remove from heat and let cool slightly.
TIPDon't rush — fully softened, golden onions add sweetness and moisture to the dumplings.
mix · ~2 min
Combine the dumpling mixture.
1.Add the sautéed onions, beaten eggs, chopped parsley, salt, pepper, and nutmeg to the soaked bread.
2.Using clean hands or a wooden spoon, mix well until everything is evenly combined.
3.If the mixture feels too wet, add a tablespoon of breadcrumbs. If too dry, add a splash of milk.
TIPThe mixture should hold its shape when squeezed gently in your palm. Adjust moisture before shaping.
prep · ~5 min
Shape the dumplings.
1.With damp hands, scoop a palm-sized portion of the mixture.
2.Firmly press and roll into a smooth, round ball about the size of a tennis ball.
3.Repeat to form 8 equal dumplings, placing them on a clean plate.
TIPRoll the dumplings tightly with some pressure — cracks will cause them to break apart while boiling.
boil · ~15 min
Boil the dumplings in salted water.
1.Bring a large pot of water with 1 teaspoon salt to a gentle simmer — not a rolling boil.
2.Carefully lower the dumplings into the water using a slotted spoon.
3.Simmer gently, uncovered, for 15 minutes. The dumplings will rise to the surface when done.
4.Remove with a slotted spoon and drain briefly on a clean kitchen towel.
TIPKeep the water at a gentle simmer. A vigorous boil will break the dumplings apart before they set.
fry · ~6 min
Pan-fry for a crispy golden crust.
1.Melt the remaining 2 tablespoons of butter in a large skillet over medium heat.
2.Add the boiled dumplings and fry for 2-3 minutes per side, turning carefully until evenly golden brown.
TIPAvoid overcrowding the pan — fry in batches if needed. A golden crust adds nutty flavor and contrasts the pillowy center.
serve
Serve hot with your favorite gravy or roast.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old bread with a firm crust; fresh bread will turn mushy during soaking.
2
Warm the milk slightly before pouring—this helps the bread absorb evenly without becoming soggy.
3
Sauté the onion until deep golden, not just soft, for extra sweetness and depth.
4
Dampen your hands before shaping to prevent the mixture from sticking.
5
Roll each dumpling firmly so there are no cracks—cracks cause breakage during boiling.
6
Simmer gently, never boil hard; a rolling boil will make dumplings fall apart.
7
Pan-fry in batches to avoid crowding and ensure an even, golden crust.

RECIPE VARIATIONS

Adapt it for your goals.

Herb & Garlic

Swap half the parsley for fresh chives and add 2 minced garlic cloves with the onion for a more aromatic dumpling.

Bacon Onion

Bacon-Onion

Cook 100g of diced bacon with the onion until crispy—this adds smokiness and richness, perfect with lighter sauces.

Low Fat

Low-Fat

Use skim milk and skip the pan-frying step; simply serve the boiled dumplings with a light tomato or mushroom sauce to reduce fat.

Vegan

Replace eggs with 3 tbsp of ground flaxseed mixed with 9 tbsp water (let sit for 5 min) and use plant-based milk and vegan butter—ideal for plant-based diets.

Gluten Free