Knödel are boiled dumplings originated in Germany and commonly found in German, Central European and East European cuisine. Central European countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic.

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.”

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Ingredients of Knödel

Directions of Knödel

  1. Butter a 9 x 11 inch baking dish.
  2. Combine the onion, parsley and butter in a pan over medium heat.
  3. Cook until the onions begin to brown. Pour over the bread cubes and mix well.
  4. Whisk together the eggs, milk, salt and pepper.
  5. Pour over the bread and onion mixture; mix well and let stand for 1 hour.
  6. Firmly press the mixture into a baking dish, cover well with aluminum foil.
  7. Place the baking dish on a rack in a larger pan with 3 inches of water. Cover the pan and steam for 1 hour.
  8. Remove from the pan and cool for 10 minutes.
  9. Drizzle with melted butter before serving.
  10. There are two ways to make a bread knödel. The simplest method is to roll the bread dough into balls, which are then placed directly in boiling water.
  11. Napkins (napkin dumplings) are made by rolling the dough into logs and then steaming them whole, traditionally in an attached cloth but now more often in plastic wrap and foil.
  12. After steaming, the napkins are cooled and sl