Eat like a German - German Recipe:
Brotknödel

Brotknödel
Brotknödel
[ source: Wikipedia]

Serves: 4 persons

Prep time:
Cook time:
Total time:

German cuisine Klöße or Kartoffelknödel, in Germany and Austria called Knödel(n) are big round poached or boiled potato or bread dumplings, made without yeast, and often filled.

Depending on the area in Germany or Europe, recipes for brotknödel differ. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with crouton or ham. In Austria and Hungary big sweet dumplings or Plum Dumplings called Zwetschkenknödel or Gombotzenare made with flour & potato batter, by wrapping the potato dough around whole plums or apricots, boiled and rolled in hot buttered caramelized bread crumbs (streusel). Topfenknödel are made with quark cheese (Topfen), (Hungarian turósgombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel.

[ source: wikipedia ]

Ingredients:

  • 4 Kaiser rolls; thinly sliced
  • Breadcrumbs as needed
  • 2 eggs
  • A few stems of parsley; finely shopped
  • 1/2 cup milk
  • 2 Tbsp. butter
  • Salt & Pepper to taste

Procedure:

Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of the ingredients and mix well. If mixture is too wet, add some breadcrumbs. Shape into dumplings. Carefully put dumplings into barely salted, simmering water and cook for 25 minutes. Serve as accompaniment to sauces, mushrooms, or in soups.




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