Bread dumplings

This recipe is traditionally matched to goulasch, see section [*]. Back in the day, this would have been cooked in so called “Serviette”, that is a kitchen towel, but the modern homemaker has replaced this with LDPE foil.

Ingredients for 6 hungry people  


  1. Cut the bread in 1cm3 pieces;
  2. Mix milk, egg, salt, pepper, and nutmeg in a bowl;
  3. Mix the bread with the liquid and let it rest;
  4. Cut the onions finely and brown them in butter;
  5. Cut the parsley finely;
  6. Add the browned onions, parsley to the mixture;
  7. Boil 2L of water in a pot;
  8. Form the knödel by pressing strongly the dough in cylinders, 25cm long and 8cm diameter;
  9. Wrap the cylinders in plastic foil, possibly twice if it does not seem to hold together;
  10. Boil the knödel for 30 minutes, unwrap, and serve warm.

Tip: the knödel are very tasty the next day either slighly browned in a pan, or with an egg, see section [*]
Aron Wussler