Bavarian Knödel

About Bavarian Knödel

Bavarian Knödel, also commonly known as bread dumplings, are a traditional dish from Bavaria, Germany. Knödel have a long history, dating back to medieval times when farmers needed a filling and sustainable food to last through harsh winters. These dumplings are incredibly versatile and can be made from a variety of base ingredients, but the most traditional version uses leftover bread, making them an economical and sustainable dish.

Ingredients

• Stale Bread - 10 cups, cubed
• Milk - 2 cups, warm
• Eggs - 3, beaten
• Onion - 1, finely chopped
• Butter - 3 tablespoons
• Fresh Parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Nutmeg - a pinch

Preparation

Step 1: Prepare the Bread

Begin by cutting the stale bread into small cubes. The bread should preferably be a day or two old, as this will allow it to absorb liquids better, creating the ideal texture for Knödel.

Step 2: Soak the Bread

Place the bread cubes in a large mixing bowl and pour the warm milk over them. Let the bread soak for about 15 minutes, allowing the milk to be absorbed fully.

Step 3: Saute the Onions

In the meantime, melt the butter in a skillet over medium heat. Add the chopped onion and sauté until they become translucent and start to caramelize, for around 5-7 minutes.

Cooking Process

Mixing and Forming the Knödel

Combine the soaked bread with the sautéed onions, eggs, parsley, salt, pepper, and nutmeg. Mix thoroughly until all ingredients are well incorporated. The mixture should be moist but not too wet; adjust by adding more bread crumbs or milk if necessary.

Form this mixture into golf ball-sized dumplings, pressing them gently to hold together. You should aim to have uniform-sized dumplings to ensure even cooking.

Boiling the Knödel

Fill a large pot with salted water and bring it to a boil. Carefully place the dumplings into the boiling water, reducing the heat to simmer. Let the Knödel simmer for approximately 20 minutes. Use a slotted spoon to gently turn them halfway through the cooking. They should float to the top when fully cooked.

How to Enjoy Bavarian Knödel

Bavarian Knödel can be served as a side dish to various traditional Bavarian meals like Schweinebraten (roast pork), sauerbraten, or accompanied by creamy mushroom sauces. They are best enjoyed warm, straight from cooking. To truly experience Bavarian cuisine, pair this dish with a chilled glass of Bavarian beer. Knödel can also be enjoyed on their own with a drizzle of melted butter or a sprinkle of chopped parsley. Enjoy the delightful chewiness and rich flavor of this timeless Bavarian delicacy!