Knodel Recipe -
Knodel Recipe


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"This is an Austrian classic. 'Knodel' (you pronounce the "k") means 'dumpling' in German. My mother used to make this a lot when I was small because it's a good way to use up stale bread. It remains one of my fondest childhood taste memories. The quantities are approximate, because this is one of those recipes that isn't written down, so I had to follow her around the kitchen the last time she made it. Be sure the bread is stale. If it isn't, dry it in the oven after cutting it into cubes."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Butter one 9x11 inch baking dish.
  2. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
  3. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
  4. Firmly press mixture into baking dish; tightly cover with aluminum foil.
  5. Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Apr 27, 2005

I mixed all of the ingredients together as per recipe adding one extra egg. But then I formed them into firms balls the size of a small hardball and placed them into slightly salted boiling water. When they rose to the surface, I turned the heat down to a soft boil and covered the pot. Ten minutes later they're done and awsome! Everyone loves them. A great recipe. My whole family raves every time I make this and requests it often. A great way to soak up gravy or sauce. If there are any leftovers (and there usually aren!t) I cut them up the next morning and put them in the frypan with a couple of eggs and sometimes ham, red pepper, etc... and they are gone! A real soul food.

Aug 19, 2010

I grew up in Austria and this is very close to the real thing (I have a recipe from there) -- For added flavor: fry bacon crisp (in small slices) and toss the bread in the bacon fat to give it more smokey flavor. With bacon they are often called Tiroler Knoedel (from Tyrol). Very good thanks for sharing. The only thing is that Knodel are Bread dumplings and are formed into balls. For an authenic recipe google "goodcookbecky" and "Austrian Bread Dumplings" I have a very similar recipe on my blog there.


13 Ratings

Jun 08, 2009

I'm from Vienna, Austria, but I have never seen Knoedel made in a pan like this. It is quite common, though to form them into balls (like someone else suggested). Another way is to make "Serviettenknoedel" (napkin dumplings), by forming a long roll, wrapping it in a cloth napkin or kitchen towel (NOT terry), and hanging this on a wooden cooking spoon into boiling water (10 minutes should do it). The finished dumpling roll is then sliced and served with stews or gravy.

Nov 09, 2005

My Father came from Austria and knodel was one of his most favorite dishes. My Mother made a variation cutting a ring of Hillshire Farm Polska Kielbasa into small pieces and incorporating it into the batter before rolling into dumplings. Delicious.

Dec 23, 2008

My family and I came from the south west of Germany in the Black Forest. My mom would add diced ham to her Knodel.

Oct 06, 2009

I was invited to a German potluck and made this side dish. I used fresh french bread and toasted it in the oven for 20 min. at 350. I also used red onions. I placed it in a 9x11 glass dish and then put in my Big(turkey roasting) pan with water at 350 for 45 min. It was good, but very plain. Everyone ate it and liked it. It was a nice side dish with all the German food. Many people had this before in it worked!

Apr 22, 2011

whatever this is it was good, but not sure with what you will sever this. But its like a stuffing....very good!!! Its a keeper.

Dec 05, 2003

This is a nice recipe and reminds me a lot of homemade stuffing. The onions and parsley give it a surprising amount of flavor. I can see why this would be comfort food!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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