My mom‘s condos used to fall apart and she always blamed it on American bread lol then when my nephews were born, my mom started carrying whole milk in the house when we use the whole milk the Cannes did not fall apart. I think it’s because it needs that fat to bind it that’s in the milk so I don’t know if you’re using low fat or fat free but make sure you use whole milk and I just buy the French bread at the stores. I let it set for two days and then I slice it my mom always sliced them. She never made them in cubes, but that was the problem we had it needed the fat to bind it and this recipe also has the butter I don’t do bacon and I don’t do the beef broth. I just use water, but I still use the butter that they cook the bacon in. I just use that amount of butter in the recipe to make sure that fat bin set so doublecheck the milk. It has a lot to do with it and also make sure that you’re not boiling it too high because the boiling water can actually help them fall apart so but even when they fell apart, we ate and we didn’t care if they were still good lol just not as pretty.

My grandmother would use the leftover gravy put it in a skillet and slice up the dumplings and heat them up.

Great question! This recipe makes about 8 bacon dumplings total, so that’s roughly one per person. Since you’re serving 16 people and planning on two dumplings each, go ahead and triple the recipe. That will give you 24 dumplings, which is the perfect amount with a little extra wiggle room.

Added to our goulash tonight to test them out. I probably overcooked my bacon and should have added a little more breadcrumbs to keep them from falling apart during cooking but will try reheating tomorrow for our party… Still delicious!

Hi Anna, that’s a great question. There are two ways to go about it.
Method 1 – Slice the Knödel in half and sauté in butter.
Method 2 – Use a steamer and place it over a pot of boiling water. Place the Knödel in the steamer and allow the steam to gently warm the Knödel.