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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Butter one 9x11 inch baking dish.

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  • 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.

  • Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.

  • Firmly press mixture into baking dish; tightly cover with aluminum foil.

  • 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.

Tip

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

Nutrition Facts

197.44 calories; 7.9 g protein; 27.57 g carbohydrates; 6.1 g fat; 82.6 mg cholesterol; 370.42 mg sodium. Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

04/27/2005
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.
(36)

Most helpful critical review

08/19/2010
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.
(25)
14 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 6
  • 3 Rating Star 1
04/27/2005
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.
(36)
08/19/2010
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.
(25)
06/08/2009
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.
(15)
11/09/2005
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.
(13)
12/23/2008
My family and I came from the south west of Germany in the Black Forest. My mom would add diced ham to her Knodel.
(8)
10/06/2009
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 Germany...so it worked!
(6)
04/22/2011
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.
(4)
12/05/2003
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!
(4)
04/15/2011
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 salad on the side. I loved it! I didn't know what it was at the time and actually thought they were well-boiled potatoes or something. Now I know! Mine didn't turn out exactly like I had in Austria but it was good. I didn't have a pan larger than 9 x 11 so I turned the oven on to 275 degrees and had a big pan full of water heat up for an hour to steam. Then I put the pan of knodel in the oven with the foil wrapped tightly on it. The bread was still pretty firm. The taste was good but the texture was slightly off. I'm sure it was my cooking technique.
(3)