Raise your hand if you're like me and you eat carbs... and love them!?
Great! Now, who thinks a boiled ball of bread sounds delish?
Well, let me tell you, the first time I went to Austria and my MIL made this dish for me, I was like, really?? Who eats a cooked ball of bread crumbs?
Don't turn your nose up just yet because the Austrians and Germans are on to something with these warm balls of deliciousness. Think dumplings with a hint of herbs, only boiled.
Knӧdel is commonly prepared as a side dish, however, there are many varieties and variations.
The recipe I'm going to show you is straight from my MIL's kitchen and is the basic dumpling recipe.
Enjoy them with meats, gravy, veggies or even as a dessert. There are so many ways to add on to this recipe, I know you'll be like me and find yourself making Knӧdel often.
Oh, and kids looooove them!
- 1 12oz bag of Stuffing Bread Crumbs, plain (about 11 cups) **
- 2 cups warm milk
- 3 eggs
- 1/2 tbsp parsley
- 1/2 tsp fennel
- pinch of salt
- Fill a large pot half way full of water and bring to a boil.
- In a medium mixing bowl, combine milk, eggs, parsley, fennel and salt.
- Pour mixture over bread crumbs in a large mixing bowl.
- Combine mixture and bread crumbs until all bread crumbs are moist and there is no liquid left at the bottom of the bowl
- Using your hands, roll breadcrumb mixture into 3in balls
- Place balls into boiling water, cooking for 15 minutes on medium heat (turn burner down once brought to a boil)
- Remove after 15 minutes and let sit for 5 minutes.
** You can use old bread rolls for this recipe. For Gluten Free dumplings, use GF bread.