Knoedel (Austrian Bread Dumpling) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
This recipe calls for the Knoedel to be baked in a dish, like a bread pudding. However, the traditional way to cook the dumplings is to form them into a ball, chill for 30 minutes to overnight, then boil in water until cooked. You may modify this recipe to boil the dumpling balls if you wish. Serve with stew or gravy. Ingredients:
1 onion, chopped |
2 tablespoons fresh parsley, chopped |
2 teaspoons butter |
1 lb white bread, stale |
2 eggs |
1 cup milk |
salt |
pepper |
butter |
Directions:
1. If you do not have stale bread, leave the bread out to dry overnight, or dry in the oven on low. The bread should be in cubes and put into a bowl.
2. Butter a 9 x13 baking dish.
3. In a skillet, brown the onion, parsley, and butter over medium heat. Pour over the bread crumbs.
4. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour over the bread crumbs and mix well before leaving to stand for 1 hour.
6. Fill a large pot with 3 of water. Place a rack in the pot, then put the baking dish on the rack. Cover and steam for 1 hour.
7. Remove from rack and allow to cool for 10 minutes. Drizzle with melted butter before serving.
|
|