Prep 15 mins
Cook 20 mins
Very nice side to goulash and roasts. If dough appears to be too thin, add bread cubes. For bread dumplings add 50g flour to dough and form medium sized dumplings and let simmer for 20 minutes in mildly cooking water.
- Chop stale bread rolls in smallish cubes.
- Melt butter in a pan and add chopped onion and parsley. Let fry until translucent.
- Mix eggs, milk, sour cream, salt and nutmeg.
- Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture.
- Adjust salt to taste.
- Let Knödel-dough rest for about 15 minutes.
- Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage).
- Additionally wrap in aluminium foil and put in a pot with simmering water.
- Let simmer for about 20 minutes.
- Unwrap and cut in half-inch thick slices.
- (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes).
Delicious and easy. I didn't have any heat-proof cling film so I just double-wrapped with foil and it worked just as well (it did stick a bit tho!).
What a perfect side dish to sauces and stews! This is the first time that I made Knoedel in that fashion - like a sausage. It is actually better because the dumplings hold together without the addition of flour and don't get waterlogged. I enjoyed it with "Chanterelle Goulash" for a lovely dinner that reminded me of my mothers cooking back in Austria. Made for "More Than Sauerkraut And Dumpling" / German Forum.