Bavarian Knödel

Emerald Cruises shares their recipe for a traditional German bread dumpling:

While enjoyed throughout all of Germany and much of Europe, knödel finds its roots specifically in the region of Bavaria. These savory German bread dumplings make for an amazing side dish to the Hungarian goulash mentioned above, appetizer to a dinner, or enjoyed on their own. Quick and easy to make at home, knödel gives you an authentic taste of Bavaria before you visit the historic region, and its many flavours, for yourself.

Although there are variations of knödel to be found throughout Europe and beyond (this dish is particularly popular in Brazil, where a large population of Germans settled and shared their culinary skills), the Bavarian version, such as the one shared here, is by far the most authentic.

Bavarian Knödel

Serves: 4 (8 dumplings). Prep Time: 20 Mins. Cook Time: 15 Mins.

Ingredients

• 5 hard French rolls
• 2tbsp chopped fresh parsley
• 1 cup warm milk
• 2 large eggs
• Pinch of salt
• Pinch of pepper
• Pinch of grated nutmeg

Instructions

Step One: Slice the rolls into ¼ inch thick slices, place in a large bowl and cover with the warm milk. Leave these to soak for 10 minutes.

Step Two: In a separate bowl, whisk the egg with the parsley, salt, pepper and nutmeg.

Step Three: Pour the egg mixture over the bread and milk, and knead together.

Step Four: Bring a pot of water to the boil.

Step Five: Roll the kneaded mixture into eight round balls, and place carefully into the boiling water. Simmer (not boil) the balls for 15 minutes.

Step Six: Carefully remove the dumplings from the water with a slotted spoon and serve with the stew, goulash, soup, casserole (or almost anything) of your choice.