Bavarian Plain Knödel
Introduction to Bavarian Plain Knödel
Bavarian Plain Knödel, or simply dumplings, are a traditional staple in Bavarian cuisine. Known for their simplicity and heartiness, these dumplings are often served as a side dish with a variety of meals. Knödel can be traced back to medieval cuisine and have evolved into numerous variations over the centuries. They are an integral part of the Bavarian culinary heritage.
Ingredients
- Stale Bread - 300g
- Milk - 250ml
- Eggs - 2 large
- Salt - 1 tsp
- Nutmeg - a pinch
- Butter - 50g
- Onion - 1 small, finely diced
- Parsley - small bunch, chopped
Preparation
Step 1: Prepare the Bread
Begin by cutting the stale bread into small cubes. The bread should be at least a day or two old because this helps the stale bread to absorb liquid better, giving the knödel the right consistency.
Step 2: Mix Milk and Eggs
In a bowl, whisk together the milk and eggs. Add the salt and nutmeg, mixing thoroughly to ensure that everything is evenly combined.
Step 3: Combine Ingredients
Pour the milk and eggs mixture over the stale bread cubes. Gently mix by hand until all of the stale bread is moistened. Let this sit for about 15 minutes.
Step 4: Sauté the Onion
Meanwhile, melt the butter in a pan over medium heat. Add the onion and sauté until it becomes translucent. Remove from heat and let it cool slightly.
Step 5: Form the Knödel Dough
Combine the sautéed onion and parsley with the soaked bread mixture. Use your hands to gently fold the ingredients together until you have a uniform mixture.
Cooking Process
Step 6: Shape the Dumplings
With damp hands, form the mixture into small balls, typically about the size of a tennis ball.
Step 7: Boil the Knödel
Bring a large pot of salted water to a gentle simmer. Drop the knödel into the water, ensuring they have enough space to float and cook evenly. Cook for about 15-20 minutes. Use a cooking timer to keep track of time to ensure they are cooked through.
Enjoying Bavarian Plain Knödel
Bavarian Plain Knödel is often enjoyed as a side dish. They pair excellently with roasts, gravies, and sauerkraut. For a traditional Bavarian experience, serve them alongside a rich beef roast or with a creamy mushroom sauce. These dumplings also make a delightful meal when served with a simple side salad or sautéed greens.
Knödel are best enjoyed fresh and warm. If you have leftovers, they can be sliced and lightly fried for a crispy variation the next day.
Conclusion
Bavarian Plain Knödel are a timeless and comforting dish that exemplify the heartiness of Bavarian cuisine. With their simple ingredients and rich history, they continue to be a beloved part of family dinners and festive occasions. Whether you are enjoying them by themselves or as part of a larger meal, these dumplings are sure to warm your heart and satisfy your appetite.