Knödel – German Bread and Bacon Dumplings
Ingredients
Knodel Dough:
6 rolls 2-3 day old, cut into ½-inch cubes, if possible use Kaiser rolls
6 strips bacon
1 large onion diced
½ cup milk hot, but not boiling
4 large eggs lightly beaten
4 tablespoons butter unsalted, melted
½ cup parlsey chopped
1-2 cups bread crumbs optional
1 teaspoon salt
½ teaspoon pepper
Beef Water:
4 cups beef broth
4 cups water
Directions
Cut stale bread rolls into cubes and add to a large mixing bowl.
Sauté bacon and onions in a large skillet.
Use a medium saucepan to heat the milk. Don’t boil! Set aside.
Melt butter and add parsley, salt, and pepper.
In a large bowl combine the bread, bacon and onions, seasoned melted butter, warm milk, and eggs. Use a wooden spoon and combine into a dough. TIP: The consistency of the dough should be sticky. If the dough isn’t thick enough, add plain bread crumbs.
Allow the dough to rest for 15 minutes.
Wet your hands and shape dumplings. Make them into balls about two inches in diameter.
In a large, wide pot simmer beef broth and water until hot but not boiling. Use a slotted spoon to place the dumplings into the simmering beef water.
Cook over medium heat until the dumplings rise to the top. About 15-20 minutes.
