Traditional Knödel
Ingredients
- 500 gCountry bread (stale, diced)
- 250 mlWhole milk (warmed)
- 3 pcEgg (beaten)
- 1 pcYellow onion (finely minced)
- 40 gUnsalted butter
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
Method
Dense and soft bread dumplings that soak up sauces. The texture is tender, with notes of browned butter and fresh parsley.
- 1
Dice the bread into 1 cm cubes. They must be very dry, like croutons, to absorb the liquid without falling apart.
- 2
Melt the butter in a pan. Add the minced onion and let it become translucent and soft without browning.
- 3
Pour the warm milk over the bread cubes. Let it rest for 10 minutes. The bread should soften while maintaining its cubed structure.
- 4
Add the eggs, buttered onions, parsley, salt, pepper, and nutmeg. Mix by hand until you get a sticky but firm mass.
- 5
Shape into orange-sized balls with wet hands. Drop into simmering water. They are ready when they float to the surface.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Slice leftovers and pan-fry them in butter the next day for extra flavor.
