Recipe by dimond
This is a translation from www.kochenmachtspass.de in response to a request.
Top Review by Apios
These dumplings are very tasty. The whole family just loved them. We've never had anything like them before, and did serve them with chicken stew. I used sourdough bread as that is what I had and loved the combination of flavors. I'm def adding this one to my cookbook.
- 6 stale rolls, cut into cubes
- 1⁄4 liter milk
- 2 eggs
- 30 g butter
- 1⁄2 onion, minced
- 3 tablespoons flour
- 100 g bacon
- 150 g hard smoked sausage (like pepperoni or summer sausage)
- beef stock
Directions See How It's Made
- Salt bread cubes.
- Lightly whisk together milk and eggs.
- Pour milk-egg mixture over bread cubes.
- Stir until moistened, cover and let stand 30 minutes.
- Mince bacon and sausage.
- Fry bacon.
- Saute onion in butter, adding parsley and chives (this is a"to taste" option).
- Bring the beef stock to a gentle boil.
- Add bacon, sausage, and onion mixture to soaked bread mixture.
- Sprinkle with flour.
- The mixture should be thick enough to form into 8-12 dumplings (This is done by hand, scoop up a portion of the mixture and press into a ball.) Drop one dumpling into broth and cook about 12 minutes.
- The dumplings should rise to the top when they are done.
- Cut the first dumpling open and check to make sure it is of the proper consistency.
- If it is too hard, add more egg-milk mixture.
- If it is too soft and falls apart, add flour.
- Add remaining dumplings as space allows, cooking approximately 12 minutes each.
- Knödel are served either in broth or over Sauerkraut.