Readers' Recipes for Dumplings – Leserrezepte für Knödel (2024)

FAQs

What is the secret to perfect dumplings? ›

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg. Another variation, Speckknödel (bacon dumplings), are prepared exactly the same way only they have the addition of cooked bacon.

A unique use for old bread, knödel are tender German bread dumplings reminiscent of moist, savory bread pudding. When rolled into balls, they're an airy accompaniment to braised meat such as rouladen and sauerbraten. Formed as a log and then sliced and pan-fried, they're a tasty snack on their own.

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian, Slovakian and Czech cuisine. They come in many different forms.

Are there any twists to give dumplings extra flavour? Herbs are the best and simplest way to put a twist on your dumplings – parsley, chives, thyme, rosemary, sage and tarragon will all work well (though not necessarily all together!).

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Khinkali (Georgian: ხინკალი, [χiŋkʼali]; sometimes Romanized hinkali or xinkali) is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices.

Written recipes of Knödel and Kloß can be traced back as early as to the 18th century, but these kinds of dumplings are not only typical German. Many countries surrounding Germany also consider them part of their cultural heritage.

You serve the resulting Serviettenknödel in slices. This knödel traditionally accompanies one of the more classic Austrian dishes: Schweinsbraten (a form of roast pork). The bread dumplings soak up the gravy rather nicely. This (side) dish also offers the possibility of forming some of those gorgeous long German words.

What to eat with Knödel? ›

You will usually see these potato dumplings, or Kartoffelklöße (pronounced kartoff-el-kleuz-ze) or Knödel, on the side of our favourite meat dishes, like Sauerbraten, Roast Pork or Beef Rouladen.

Dumplings are a favorite food throughout Germany. They are known as Klösse in Western and Northern Germany, and Knödel in South-Eastern Germany. Dumplings are made out of a dough (ingredients vary depending on the type of dumpling), most often formed into a ball-shape, then boiled or steamed in salt water.

Kartoffelklöße (German Potato Dumplings)

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

And for a pork-veggie filling that's compact, cohesive, and moist—but not dense or wet—mix the meat vigorously to release myosin, a sticky meat protein that helps the filling hold together. Using just the right amount of filling helps ensure that your dumplings can form a proper seal and won't burst open while cooking.