german knodel

 

Authentic German Knödel Recipe – Classic Bread Dumplings

Light, hearty, and full of rustic flavor, Knödel (German bread dumplings) are a staple of Bavarian and Central European cuisine. Whether served with gravy, goulash, or red cabbage, these dumplings bring a warm, traditional touch to any meal.

---

What Are Knödel?

Knödel (also known as Semmelknödel in Bavaria) are German bread dumplings made from stale rolls, eggs, milk, and herbs. Traditionally served as a side dish, Knödel pair beautifully with roasts, sauerbraten, goulash, or creamy mushroom sauce.

These dumplings are soft, chewy, and soak up sauces perfectly – making them a beloved comfort food across Austria, Germany, and Bohemia.

---

Ingredients for Classic Knödel (Serves 4–6)

• 6 stale white bread rolls (or about 300g of cubed white bread)
• 250 ml (1 cup) milk
• 2 eggs
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Optional: a pinch of nutmeg
• Breadcrumbs (only if mixture is too wet)

---

Step-by-Step Instructions

1. Prepare the Bread Base

• Cut the stale bread rolls into small cubes and place them in a large mixing bowl.
• Warm the milk (don’t boil it) and pour over the bread cubes.
• Let it sit for 10–15 minutes to soak and soften.

2. Cook the Onion

• In a small skillet, melt butter and sauté the onion until translucent.
• Add the parsley and cook for another 30 seconds. Let cool slightly.

3. Make the Dough

• Add the eggs, sautéed onion-parsley mix, salt, pepper, and optional nutmeg to the soaked bread.
• Mix everything together using your hands or a spoon until it forms a moist, pliable dough.
• If it’s too wet, add a few tablespoons of breadcrumbs.
• Let rest for 10 minutes.

4. Shape the Knödel

• With damp hands, shape the dough into 8–10 golf ball-sized dumplings.

5. Cook the Dumplings

• Bring a large pot of salted water to a gentle simmer (not boiling).
• Carefully drop in the dumplings and simmer for 15–20 minutes, or until they float and feel firm.
• Remove with a slotted spoon and drain.

---

Serving Suggestions

Knödel go well with:

• Roast pork or beef with gravy
• Goulash
• Red cabbage or sauerkraut
• Mushroom cream sauce
• Even sliced and pan-fried the next day!

---

Tips for Perfect Knödel

• Use day-old or stale rolls – fresh bread will be too soft.
• Don’t over-knead the mixture – it should be soft, not dense.
• Gently simmer, never boil vigorously – or they may break apart.
• If you prefer a firmer texture, chill the dough balls for 10–15 minutes before cooking.

---

FAQs

Can I freeze Knödel?

Yes. After boiling, let them cool and freeze. Reheat by steaming or slicing and frying.

Can I make them gluten-free?

Use gluten-free bread and check labels on all other ingredients.

Can I stuff them?

Absolutely! Try adding a small cube of cheese or cooked bacon in the center before rolling.

🥘 Similar Recipes to German Knödel

1. Semmelknödel (German Bread Dumplings)
   – A Bavarian classic made with day-old bread, eggs, milk, and parsley. Often served with gravy, sauerbraten, or mushroom sauce.

2. Kartoffelknödel (German Potato Dumplings)
   – Fluffy potato-based dumplings, common in Southern Germany, perfect alongside roast pork or duck.

3. Austrian Serviettenknödel (Napkin Dumplings)
   – A variation of bread dumplings shaped and cooked in a cloth napkin, then sliced into thick rounds before serving.

4. Czech Houskový Knedlík (Bread Dumplings)
   – Similar to German Knödel but steamed and sliced, often served with goulash or svíčková (beef in creamy sauce).

5. Polish Kluski Śląskie (Silesian Potato Dumplings)
   – Smooth round potato dumplings with a dimple in the middle, traditional in Silesia and served with meats and gravy.

Printable Recipe Card

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: ~180 per dumpling

---

Ingredients

(As listed above)

---

Instructions Summary

1. Soak cubed bread in warm milk.
2. Cook onion in butter; add parsley.
3. Mix all with eggs and seasonings.
4. Shape into dumplings.
5. Simmer until done and serve warm.

---

More German Recipes You’ll Love:

• [Braised Red Cabbage (Rotkohl)]
• [German Potato Salad (Kartoffelsalat)]
• [Pork Schnitzel (Schweineschnitzel)]
• [Apple Strudel (Apfelstrudel)]

---

Tried this recipe?

Share your thoughts in the comments below!
Tag #MonzoorsKitchen on Instagram or Pinterest.