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Knödel Recipe

These traditional Knödel are soft, fluffy German bread dumplings made with stale bread, milk, eggs, onions, and fresh parsley. They pair perfectly with roast meats, mushroom gravy, goulash, or creamy sauces, making them a comforting and authentic side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Breed and baking
Cuisine: Italian
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups 8 cups stale white bread, cut into ½-inch cubes
  • 1½ cups whole milk
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 3 large eggs
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)
  • 2–4 tablespoons all-purpose flour (if needed)
  • Chopped parsley, for garnish

Equipment

  • 1 Large mixing bowl
  • 1 Medium Saucepan
  • 1 Large pot or Dutch oven
  • 1 Slotted spoon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cup
  • 1 Set measuring spoon
  • 1 Wooden spoon or silicone spatula
  • 1 Small skillet
  • 1 Kitchen towel

Method
 

  1. Place the bread cubes in a large mixing bowl.
  2. Warm the milk in a saucepan until hot but not boiling.
  3. Pour the warm milk over the bread cubes and gently toss.
  4. Cover and let the bread rest for 15 minutes to soften.
  5. Meanwhile, melt the butter in a small skillet and sauté the onion until soft and translucent, about 5 minutes.
  6. Add the cooked onion, eggs, parsley, salt, pepper, and nutmeg to the bread mixture.
  7. Mix gently until everything is evenly combined. Add a little flour if the mixture feels too wet.
  8. Cover and let the mixture rest for another 15 minutes so it holds together better.
  9. Bring a large pot of lightly salted water to a gentle simmer. Do not let it boil rapidly.
  10. Shape the mixture into 12 evenly sized dumplings.
  11. Carefully lower the dumplings into the simmering water.
  12. Cook for 18–20 minutes, or until they float and are firm.
  13. Remove with a slotted spoon and drain briefly.
  14. Garnish with chopped parsley and serve warm with gravy, roasted meats, mushroom sauce, or goulash.

Notes

  • Use day-old bread for the best texture.
  • Keep the water at a gentle simmer to prevent the dumplings from falling apart.
  • If the mixture is too dry, add a splash of milk. If too wet, add a little flour.
  • Leftover Knödel can be sliced and pan-fried in butter until golden.
  • Refrigerate leftovers for up to 3 days.