Knödel-Austrian-Savory-Bread-Dumplings

Knödel – Austrian Savory Bread Dumplings

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Knödel, a staple of Austrian cuisine, are hearty and versatile bread dumplings that embody the essence of comfort food. Often served as a side dish or main course, these dumplings are made from simple ingredients like stale bread, eggs, and milk, making them a resourceful way to use leftovers. Knödel pair beautifully with rich gravies, stews, or even roasted meats, making them a favorite during colder months or festive occasions.

A Brief History of Knödel

Knödel’s origins can be traced back to the Alpine regions, where sustenance came from what was readily available. Over time, these dumplings became a beloved dish not just in Austria, but also in neighboring Germany, Hungary, and the Czech Republic. Variations abound, from savory options like Speckknödel (with bacon) to sweet delights like Marillenknödel (filled with apricots).

Ingredients for Classic Savory Knödel

  • 200g stale bread, cut into small cubes
  • 2 eggs
  • 150ml milk
  • 1 small onion, finely chopped
  • 1 tbsp butter
  • 1 tbsp chopped parsley
  • 1 pinch nutmeg (optional)
  • Salt and pepper to taste
  • Flour, as needed (for binding, if necessary)

Instructions

Step 1: Prepare the Bread Mixture

  1. Place the stale bread cubes in a large mixing bowl.
  2. In a separate container, whisk together the eggs and milk, then pour the mixture over the bread. Let it soak for 10–15 minutes, stirring occasionally to ensure the bread absorbs the liquid evenly.

Step 2: Cook the Onion

  1. Melt the butter in a small skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
  2. Add the cooked onion and parsley to the bread mixture.

Step 3: Form the Dough

  1. Season the mixture with salt, pepper, and a pinch of nutmeg if desired.
  2. Mix everything gently with your hands or a spoon. If the mixture feels too wet, add a little flour to bind it.
  3. Shape the mixture into round dumplings, about the size of a small orange.

Step 4: Cook the Knödel

  1. Bring a large pot of salted water to a gentle simmer (not a full boil).
  2. Carefully lower the Knödel into the water. Cook for 15–20 minutes, or until they float to the surface.

Serving Suggestions

Knödel are incredibly versatile and can be served in a variety of ways:

  • As a side dish: Pair them with rich stews like goulash or beef roulade.
  • With gravy: Serve alongside roasted meats and drench them in gravy.
  • As a vegetarian main course: Enjoy them with sautéed mushrooms or a creamy sauce.

Tips for Perfect Knödel

  • Use stale bread for the best texture. Fresh bread can make the dumplings too soft.
  • Don’t overcrowd the pot while cooking, as the Knödel need room to expand.
  • Add bits of bacon, ham, or cheese to the dough for a flavorful twist.

Knödel are more than just a dish—they’re a culinary tradition that brings people together over hearty meals. Whether you’re discovering them for the first time or revisiting a classic, these Austrian savory bread dumplings are a delightful addition to any table.

Guten Appetit!

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