Bayerischer Knusperknödel

Introduction to Bayerischer Knusperknödel

Bayerischer Knusperknödel, also known as Bavarian Crispy Dumplings, is a delightful dish that originates from the heart of Bavaria, Germany. Steeped in centuries of culinary tradition, these dumplings offer a satisfying crunch on the outside while maintaining a soft, flavorful interior. Typically enjoyed as a side dish, they pair magnificently with rich gravies and meats, embodying the hearty and robust flavors of traditional Bavarian cuisine.

History of Bayerischer Knusperknödel

The origins of Knödel, or dumplings, in Bavaria can be traced back to medieval times. These staples were known for their ability to extend modest amounts of meat and other costly ingredients, creating fulfilling meals from largely vegetarian bases. As Bavarian cooking evolved, the traditional dumpling was adapted to create variations such as the Knusperknödel, which introduced a crispy exterior as a textural contrast to the soft middle.

Ingredients

• Stale Bread - 250 grams
• Milk - 250 ml
• Eggs - 2 large
• Butter - 50 grams
• Onion - 1 medium, finely chopped
• Parsley - A handful, chopped
• Nutmeg - A pinch, grated
• Salt - To taste
• Black Pepper - To taste
• Breadcrumbs - 100 grams
• Vegetable Oil - For frying

Preparation Steps

Prepare the Bread Mixture

1. Start by cutting the stale bread into small cubes and place them in a large mixing bowl.
2. In a saucepan, warm the milk to a gentle simmer and pour it over the cubed bread. Let it soak for about 15 minutes until the bread absorbs the liquid and softens.
3. Meanwhile, melt butter in a skillet and sauté the onion until it is translucent. This should take about 5 minutes.
4. Add the sautéed onions, parsley, nutmeg, salt, and black pepper to the soaked bread and mix well.
5. In a separate bowl, beat the eggs until combined, then incorporate them into the bread mixture. Mix until everything is evenly incorporated.

Forming the Dumplings

1. Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
2. Shape the bread mixture into dumplings, roughly the size of a tennis ball, by squeezing any excess moisture from them as you form them.
3. Roll each dumpling delicately in the breadcrumbs to ensure they are thoroughly coated. This will give them their characteristic crispy exterior.

Cooking Process

1. In a large frying pan, heat the vegetable oil over medium-high heat. Note: be careful not to overcrowd the pan, working in batches if necessary.
2. Add the dumplings to the pan, allowing them to cook for about 4 minutes on each side until they are golden brown and crispy on the surface.
3. Once browned, transfer the dumplings to the prepared baking sheet and bake in the preheated oven for about 10 minutes. This ensures they are heated through and slightly more solidified.

Serving Suggestions

The Bayerischer Knusperknödel is best served warm, ideally accompanied by a rich gravy or alongside a hearty stew. They can also be enjoyed as part of a larger Bavarian feast, alongside other traditional dishes such as sauerkraut or red cabbage. Remember to start your cooking timer to ensure everything is prepared perfectly!

Enjoying the Meal

These crispy dumplings are versatile and can also be enjoyed the following day, having been reheated in a preheated oven to maintain their delightful crunch. Pair with a cold Bavarian beer to truly embrace the local culture!