Chris Edwards Recipe

Knodles (German Bread Dumplings)

By Chris Edwards Chris_Edwards


Recipe Rating:
 1 Rating
Serves:
6 to 7
Prep Time:
Cook Time:

Chris' Story

This recipe was passed down to me from my German born grandmother. She came to this country in the 1930s. She worked in a country club as a cook and was quite an accomplished one at that. This is one of her german recipes passed down to me. This is so good with pot roast and gravy!

Ingredients

5 c
diced stale sourdough bread or french bread
1 c
milk
2
eggs
1 Tbsp
flour
1 tsp
salt

Directions Step-By-Step

1
Put the diced up bread in a bowl. Bring the milk to a boil and pour over the bread. Cover with foil or if you are using a pan, put the lid over the pan for 1 hour.
2
Beat the two eggs together in a cup. Add to the bread mixture after the hour is up and also now add the tablespoon of flour and the teaspoon of salt and mix all together. If mixture is too soft, add some breadcrumbs.
3
Shape the bread into balls about the size of your palm or about the size of a baseball and drop each ball into a pan of simmering salted water (I just add 1 teas of salt to the water) Put the lid on and leave covered for 20 minutes as it continues to simmer. NEVER LIFT THE LID during the cooking time.
4
Take dumplings out of the water and serve with your favorite gravy over them. This will make 6 or 7 dumplings.

About this Recipe

Course/Dish: Other Side Dishes


  • Comments

  • 1-5 of 5
  • user
    Chris Edwards Chris_Edwards - Jul 14, 2012
    I shared a photo of this recipe.
    View photo
  • user
    Patricia & Jake Fish pattifish - Jul 14, 2012
    The photo shows some leafy green in the dumpling, like parsley. I would be inclined to add something scrumptious with garlic and parsley. Can't help it with my Italian blood.
  • user
    Chris Edwards Chris_Edwards - Jul 15, 2012
    You can add parsley...and garlic. This is the original recipe but I do occasionally add extras to taste :)
  • user
    Rose Rauhauser NewYorkWoman - Jul 16, 2012
    Never made dumplings but my husband is German but they cooked Pennsylvania Dutch in place of German food. These dumplings looks like they would be good in soup, do you do that and also I would be inclined to add grated parmaseano/regiano cheese and parsley too, have you ever tried them in soup or are they usually served as you do with gravy??? We don't eat that many carbs, so I'm inclined not to make them with just gravy. Lovely recipe.
  • user
    Chris Edwards Chris_Edwards - Jul 17, 2012
    I have not personally put them in soup to cook but I don't see why you couldnt as long as you keep the lid on during the time it is cooking.