Knödel, or dumplings, are a staple in Austrian and German cuisine. These soft, hearty dumplings can be made from potatoes, bread, or semolina and are often served with savory dishes like roasted meats or stews. Whether as a side dish or a main course, Knödel bring warmth and comfort to any meal.

Ingredients:

For Potato Knödel (Serves 4-6):

2.2 lb (1 kg) potatoes (starchy variety)

1 cup (120 g) all-purpose flour

½ cup (60 g) potato starch

1 egg

1 tsp salt

¼ tsp nutmeg (optional)

For Bread Knödel (Semmelknödel):

7 oz (200 g) stale bread, cubed

½ cup (120 ml) milk, warm

2 tbsp (30 g) butter

1 small onion, finely chopped

2 eggs

2 tbsp (30 g) all-purpose flour

1 tbsp fresh parsley, chopped

1 tsp salt

¼ tsp black pepper

Instructions:

Potato Knödel: Boil the potatoes with their skins until tender, about 20–25 minutes. Let them cool slightly, then peel and mash while still warm. Mix in flour, potato starch, egg, salt, and nutmeg, forming a smooth dough. Shape the dough into golf ball-sized dumplings. Bring a pot of salted water to a gentle simmer (not boiling). Add the Knödel and cook for about 15 minutes until they float to the surface. Remove with a slotted spoon and serve hot.

Bread Knödel (Semmelknödel): Soak the bread cubes in warm milk for about 10 minutes. Sauté the onion in butter until golden, then add to the bread mixture. Mix in eggs, flour, parsley, salt, and pepper, forming a soft dough. Wet your hands and shape the dough into dumplings. Simmer in salted water for 15 minutes until firm and floating. Serve hot with sauces, meats, or stews.

Serving: Knödel pair perfectly with goulash, roasted meats, or creamy mushroom sauce. Serve them warm for the best texture and flavor.

Knödel are a beloved traditional dish, offering endless variations and serving possibilities. Whether made from potatoes or bread, these dumplings are a must-try in Austrian and German cuisine.