For a richer flavor, use brioche or challah bread instead of white bread. Feel free to add other herbs such as thyme or chives to the onion mixture. Serve Knödel as a side dish with roasted meats or vegetables, or enjoy it as a comforting vegetarian main course. If you don't have a pot large enough for steaming, you can bake the Knödel in a water bath (bain-marie) in the oven.
Knödel
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 35 mins
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SERVING5 People
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VIEWS39
Embark on a culinary journey to Austria with Knödel, a heartwarming dish that transforms humble stale bread into comforting dumplings. These savory bread puddings evoke the nostalgic flavors of home cooking, perfect for a cozy meal.
Ingridients
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Nutrition
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Carbohydrate28 g
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Cholesterol83 mg
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Fiber2 g
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Protein8 g
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Saturated Fat3 g
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Sodium370 mg
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Sugar5 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Butter a 9x11-inch baking dish. (5 minutes)
02
StepIn a skillet, melt butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. Stir in the chopped parsley during the last minute of cooking. (7 minutes)
03
StepIn a large bowl, combine the bread cubes and the sautéed onion mixture. Toss gently to distribute the flavors evenly. (3 minutes)
04
StepIn a separate bowl, whisk together the milk, eggs, salt, and pepper. Pour the mixture over the bread and onion mixture. Mix gently but thoroughly to ensure all the bread is moistened. (5 minutes)
05
StepLet the mixture stand for 30 minutes to allow the bread to absorb the liquid. This step is crucial for achieving the right texture. (30 minutes)
06
StepFirmly press the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil. (5 minutes)
07
StepPlace the baking dish on a rack in a larger pot. Pour about 3 inches of hot water into the pot, ensuring the water level is below the top of the baking dish. Cover the pot tightly. (5 minutes)
08
StepSteam in the preheated oven for 1 hour. Check the water level periodically and add more hot water if needed to maintain the steam. (60 minutes)
09
StepRemove the baking dish from the pot and let it cool for 10 minutes before slicing and serving. (10 minutes)
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Gillian Labadie
Jun 11, 2025Followed the recipe exactly, and it was a huge success. Thank you for sharing!
Eldora Doyle
Jun 5, 2025I was skeptical about using stale bread, but it turned out so well. The texture was perfect!
Rosalee Glover
May 31, 2025Letting the bread soak for an hour is key. Don't skip that step!
Victor Hilpert
May 28, 2025This recipe is amazing! My grandmother used to make something similar, and this brought back so many memories.
Madelyn Feest
Apr 22, 2025I served this with a mushroom sauce, and it was the perfect complement.
Lolita Stanton
Apr 7, 2025My family loved this! Even my picky eaters asked for seconds.
Telly Mckenzie
Apr 2, 2025I added a pinch of nutmeg to the milk and egg mixture, and it gave it a lovely warmth.
Jennie Carter
Mar 6, 2025Next time, I'll try adding some cooked bacon or ham to the onion mixture for extra flavor.
Ressie Morar
Feb 20, 2025I had to use slightly less milk, as my bread was already quite moist. Adjust accordingly!
Jaron Quigley
Feb 15, 2025The steaming method is genius! It keeps the Knödel so moist and flavorful.