← Back to Austria
Knödel
Austria
Eaten throughout Austria, Bavaria and Czechia. Every regional version claims superiority.
Austrian bread dumplings — dense, satisfying spheres of bread, egg and herbs, served alongside stews, in soup or with browned butter.
Prep
20 mins
Cook
20 mins
Difficulty
Easy
Calories
500 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gstale white bread, roughly torn
250mlwarm milk
2eggs
1onion, finely chopped
50gbutter
3 tbspparsley, finely chopped
salt and nutmegto season
Method
1
Soak bread in warm milk for 20 minutes. Fry onion in butter until soft.
2
Mix soaked bread with eggs, onion, parsley, salt and nutmeg. Shape into large balls.
3
Simmer in salted water for 15-20 minutes until firm throughout.
4
Serve with goulash, roast meats or brown butter.
Chef's Tip
Wet your hands before shaping to prevent sticking — the dumplings should feel firm when raw.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.