Knödel (singular: der Knödel), or Klöße (singular: der Kloß), are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Central European cuisine, including Austrian, Slovenian, German, Croatian, Czech, Hungarian, Polish, Serbian, Ukrainian, and come in many different forms. They can be made from flour, potatoes, old bread, semolina, etc. In most versions, they are used as a side dish for meat, like roasted meat or stews. But they can also be served as a dessert (e.g., filled with plums, as Zwetschgenknödel) or in a soup. http://en.wikipedia.org/wiki/Kn%C3%B6del
These dumplings are surprisingly simple to make.
- 4 Cups of stale bread broken into chunk
- 1 Large onion (chopped)
- 1 Tbs of parsley (chopped)
- Salt to taste
- Ground pepper
- 2 Eggs
- 1/3 Cup of milk
- ¼ Cup of flour
- In a bowl, mix bread, onion, parsley, salt, pepper, eggs and milk.
- Combine the ingredients well.
- Make small dumplings.
- Bring a pot of lightly salted water to boil.
- Drop these dumplings into the boiling water.
- Reduce the heat.
- Cook for 15-20 mins.
Serve with meat gravy or with mushrooms in a creamy sauce.
I fried my dumplings in small amount of butter.