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.”
- Butter one 9×11 inch baking dish.
- In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
- Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
- Firmly press mixture into baking dish; tightly cover with aluminum foil.
- Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
There are two basic ways to form bread-based knödel.
- The simplest method involves rolling the bread dough into balls, which are then dropped directly into boiling water.
- Serviettenknödel (“napkin” dumplings) are made by rolling the dough into logs and then steaming them whole, traditionally in a tied-up cloth but now more often in plastic wrap and foil. After steaming, serviettenknödel are cooled and sliced.