Go Back
+ servings
a closeup of freshly cooked german dumplings (knodel)
Print

Knödel - German Bread Dumplings

These German Bread dumpling with bacon are a delicious side dish. Perfect for Oktoberfest.
Course Side Dish
Cuisine German
Keyword dumplings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 364kcal
Author Maike

Ingredients

Knodel Dough

  • 6 rolls 2-3 day old, cut into ½-inch cubes
  • 6 strips bacon
  • 1 large onion diced
  • ½ cup milk hot, but not boiling
  • 4 large eggs lightly beaten
  • 4 tablespoons butter unsalted, melted
  • ½ cup parlsey chopped
  • 1-2 cups bread crumbs optional
  • 1 teaspoon salt
  • ½ teaspoon pepper

Beef Water

Instructions

Prep

  • BREAD: Cut stale bread rolls into cubes and add to a large mixing bowl.
  • ONIONS + BACON: Sauté bacon and onions in a large skillet.
  • MILK: Use a medium saucepan to heat the milk. Don't boil! Set aside.
  • MELTED BUTTER: Melt butter and add parsley, salt, and pepper.

Making The Dumpling Dough

  • In a large bowl combine the bread, bacon and onions, seasoned melted butter, warm milk, and eggs. Use a wooden spoon and combine into a dough. TIP: The consistency of the dough should be sticky. If the dough isn't thick enough, add plain bread crumbs.
  • Allow the dough to rest for 15 minutes.
  • Wet your hands and shape dumplings. Make them into balls about two inches in diameter.

Boiling The Dumplings

  • In a large, wide pot simmer beef broth and water until hot but not boiling. Use a slotted spoon to place the dumplings into the simmering beef water.
  • Cook over medium heat until the dumplings rise to the top. About 15-20 minutes.

Nutrition

Calories: 364kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 1263mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 9mg