Bavarian Herb Knödel

Bavarian Herb Knödel, a traditional German bread dumpling, is a beloved dish in the Bavarian region famed for its hearty and flavorful cuisine. This dish is a variant of the classic Semmelknödel, enriched with a variety of herbs that bring freshness and unique aromas to the plate. Knödel have been a staple in Germanic cooking for centuries, known for their adaptability in using leftover bread and complementing a vast array of dishes, from savory meat roasts to lighter vegetarian fare.

Ingredients

• Stale bread (about 250g)
• Milk (250ml)
• Eggs (2 large)
• Onion (1 medium, chopped)
• Butter (50g)
• Parsley (a small bunch, chopped)
• Chives (a small bunch, chopped)
• Thyme (a few sprigs, leaves only)
• Nutmeg (a pinch)
• Salt
• Pepper

Preparation

Begin by preparing your stale bread. If it isn't stale enough, leave it out overnight. Cut the bread into small cubes and place them in a large bowl. Heat the milk until warm and pour it over the bread cubes. Mix gently and let it sit so the bread absorbs the milk.

Sautéing the Ingredients

In a pan, melt the butter and add the chopped onions. Sauté until the onions are translucent and fragrant. Remove from heat and let it cool slightly.

Mixing the Knödel

Incorporate the sautéed onions into the soaked bread. Beat the eggs and add them to the mixture along with the chopped parsley, chives, and thyme. Season with nutmeg, salt, and pepper to taste. Mix everything thoroughly until you have a uniform dough.

Cooking Process

Forming the Knödel

With wet hands, shape the mixture into balls about the size of a tennis ball. This should make around 6-8 dumplings, depending on size.

Boiling the Knödel

Bring a pot of salted water to a gentle simmer—it's crucial not to have it at a rolling boil to prevent the dumplings from falling apart. Use a cooking timer and slowly place the Knödel into the water. Let them cook for about 20 minutes. Check if they’re done by removing one and cutting it in half. The inside should be cooked, without any raw dough.

Serving Suggestions

Bavarian Herb Knödel are extremely versatile and can be served as a main dish or a side. They pair beautifully with rich gravies, a mixed salad, or alongside roasted meats. For a lighter option, serve them with a simple brown butter sauce and a sprinkle of additional parsley.

Enjoying the Meal

To enjoy your dish authentically, consider serving it with a chilled glass of Bavarian beer. The herbal notes of the Knödel are perfectly complemented by the malty, hoppy flavors of beer. Savor this authentic Bavarian experience with friends or family!

This recipe for Bavarian Herb Knödel showcases the profound flavors and comforting qualities of Bavarian cuisine, offering a delicious journey into this remarkable food culture. Enjoy!