Traditional Knödel

Dense and soft bread dumplings that soak up sauces. The texture is tender, with notes of browned butter and fresh parsley.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 499
• Protein: 17 g
• Carbs: 68 g
• Fat: 16 g

Ingredients

• 500 g Country bread ( stale, diced )
• 250 ml Whole milk ( warmed )
• 3 piece Egg ( beaten )
• 1 piece Yellow onion ( finely minced )
• 40 g Minimum butter sweet
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg

Instructions

1. Prepare the bread base

   Dice the bread into 1 cm cubes. They must be very dry, like croutons, to absorb the liquid without falling apart.

2. Sauté the onions

   Melt the butter in a pan. Add the minced onion and let it become translucent and soft without browning.

3. Soak the bread

   Pour the warm milk over the bread cubes. Let it rest for 10 minutes. The bread should soften while maintaining its cubed structure.

4. Bind the mixture

   Add the eggs, buttered onions, parsley, salt, pepper, and nutmeg. Mix by hand until you get a sticky but firm mass.

5. Shape and poach

   Shape into orange-sized balls with wet hands. Drop into simmering water. They are ready when they float to the surface.

Chef's tips

• The water should only be simmering; rolling boils will cause the dumplings to break apart.
• Wet your hands between each ball to get a smooth, non-sticky surface.

Storage

Keeps for 2 days in the fridge. Slice leftovers and pan-fry them in butter the next day for extra flavor.