Make Austrian Bread Dumplings: A Simple, Tasty Recipe

Austrian bread dumplings, or Knödel, are a delicious and hearty meal. They are usually made with leftover bread, eggs, milk, and herbs, and are often enjoyed with gravy. The process of making Austrian bread dumplings involves cutting leftover bread into small cubes, softening them with hot milk, and kneading them with a mixture of onions, herbs, and spices to form a dumpling base. The mixture is then shaped into balls, boiled, and served with a variety of main dishes, especially sauce-based ones.

Ingredients: stale white bread, milk, water, eggs, salt, and chives

Stale white bread forms the base of these dumplings. Tear or cut the bread into small pieces or chunks. You can use a food processor to turn the bread into large crumbs, or grate it, or chop it into small cubes. Ideally, the bread should be a few days old and slightly stale.

The bread should then be soaked in milk. Heat the milk until it is hot, but not boiling. Pour the milk over the bread and leave to soak for 20 to 30 minutes, or until the bread is completely softened. You can also add a small amount of butter to the milk.

The other ingredients can be prepared while the bread is soaking. Chop the chives finely, and beat the eggs. You can also fry off some onions and pancetta or speck, and add herbs such as parsley, marjoram, or thyme.

Once the bread is soft, add the eggs, chives, and any other ingredients you are using. Season with salt and pepper, and mix everything together with your hands. The mixture should be firm but slightly sticky, and there should be no dry bits of bread. If it is too dry, add a little more hot milk or water. If it is too wet, add a little flour.

Mixing the dough: soak bread in milk, add eggs, salt, and spices, then knead

To make Austrian bread dumplings, you'll need stale white bread rolls, milk, water, eggs, salt, and spices. The bread should be a few days old and slightly stale. Cut the bread into small cubes, no larger than 1/2-inch (1.25 centimetres) wide.

To make the dough, start by heating milk until it's hot but not boiling. You want it to be hot enough to scald, so heat it until you see small bubbles forming around the edges. Pour the hot milk over the bread cubes and stir briefly to coat the bread. Let the mixture sit for about 15 minutes so the bread can soak up the milk.

While the bread is soaking, you can prepare the other ingredients. Melt some butter in a skillet over medium heat and add chopped onions. Cook until the onions are tender, then stir in some parsley and remove the skillet from the heat.

Once the bread has soaked up the milk, it's time to knead the dough. Add the butter, onion, and parsley mixture to the bowl with the bread. You can also add some fried bacon or speck at this stage if you want a heartier dumpling. Crack in one or two eggs, then season with salt and spices such as pepper, nutmeg, or dried herbs. Use your hands to squeeze and knead the dough until all the ingredients are well combined. The dough should be slightly sticky, but if it's too sticky, you can wet your hands with water.

Now you're ready to shape and cook your dumplings!

Shaping the dumplings: squeeze and shape dough into balls, wetting hands if sticky

Shaping the dumplings is an important step in the dumpling-making process. You want to ensure that the dough is smooth and sticky, but not too sticky. If the mixture is too sticky, wet your hands with water. This will make it easier to shape the dough without it sticking to your hands.

Once you have wet your hands, take a portion of the dumpling mixture and cup it in your hands. Squeeze the mixture together while shaping and forming a round dumpling. The dumplings should be about the size of a small orange or tangerine, or a tennis ball. It is important to ensure that the dumplings are compact. Press the balls together firmly so that they hold their shape.

Place the shaped dumplings on a wooden board or plate. You should form around 12 balls from the mixture. If you have leftover dough, you can always add it to an existing dumpling to make it larger, or shape it into another dumpling.

After shaping the dumplings, it is recommended to let them rest for a few minutes before boiling. This will help them keep their shape. You can also chill the dumplings for 15-30 minutes, or even overnight, before cooking.

Boiling the dumplings: boil in salted water, ensuring it's not too rapid

Once you've formed your dumplings, it's time to boil them. Fill a large pot with salted water and place it on the stove. Turn the heat up and bring the water to a boil. However, when cooking the dumplings, the water shouldn't be boiling rapidly as the dumplings may fall apart. Reduce the heat to the lowest setting so that the water barely simmers.

Add four dumplings to the water at a time. Before adding the rest of the dumplings, it is best to test-cook just one dumpling first to check if it holds together. Cover and cook the dumplings for 15-20 minutes. You'll know they're done when they float to the top.

If you want to make sure your dumplings hold their shape, you can leave them to rest for 30 minutes before boiling them. This is especially recommended if you're using normal white bread.

Serving suggestions: serve with gravy, stew, roast meats, or slice and fry leftovers

Austrian bread dumplings are a versatile side dish that can be served in a variety of ways. They are commonly served with gravy, stew, or roast meats.

When served with gravy, the dumplings are typically drenched or covered in gravy, providing a tasty and hearty meal. This combination is a specialty of the Bavaria region of southern Germany, but it is also enjoyed in Austria.

Austrian bread dumplings also pair well with stews, especially those with a rich sauce. The dumplings can be served as a side dish to accompany the stew or added directly into the stew itself.

Additionally, the dumplings can be served alongside roast meats such as beef or pork. They provide a delicious complement to the flavours of the roast and can be enjoyed with or without gravy.

Leftover dumplings can be sliced and pan-fried in butter until browned, similar to fried potatoes. They can also be fried with bacon and onion and topped with a whisked egg for a savoury breakfast or brunch option.

Frequently asked questions