Knödel are a traditional German side dish. They are also popular in other European countries but go by other names. Knödel can be made out of bread or potato. We are bigger fans of Semmelknödel (bread dumplings), so that is what we chose to make.
Knödel are delicious and although a bit time consuming, quite easy to make. This recipe is like biting into delicious giant balls of stuffing. She is tempted to make them as a Thanksgiving side dish this year.
10 medium Knödel:
250 g hard rolls (using leftover or day old bread is best)
250 ml milk
1 Tbs (EL) butter
1 small onion, chopped
2 Tbs (EL) parsley, chopped
salt, pepper, nutmeg
Rip or cut up the rolls. They should be in small pieces, but not crumbs.
Mix the eggs, milk, salt, pepper, parsley, and a dash of nutmeg together.
Add the bread and mix well (you need to get your hands dirty for this part). Let sit 20 minutes.
While the bread mixture sits, dice the onion and cook in the butter medium heat. Cook the onions until they are glassy looking.
After the bread has sat for 20 minutes, add the butter/onion mixture. Mix well.
Form balls out of the mixture. They should be solid but not so squeezed that they are super dense. Being too dense will keep them from cooking through as well.
Depending on size, you should get 8-10 Knödel.
Put the bread balls in a steam cooker (we used the steamer we cook veggies in). Steam for 30 minutes.
Serve as is or with gravy and a meat dish. After just the first bite you will find yourself wishing you had bread laying around to make more.