Knodel

Knodel

"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

servings 197 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

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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 wat...

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 m...

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 "Servi...

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 int...

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

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 t...

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.

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!

When I went to Vienna, the knodel was served this way and not in the shape of balls like other reviewers described. When I ordered knodel, it was served fried up with eggs as a main dish with s...

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