The Knödel They are a typical preparation of Germany and other areas of Europe that is served both as a main dish and as a side dish. In this article, we give you information about this dish, we talk about its recipe and we distinguish the different existing types.

Below you have an index with all the points that we are going to deal with in this article.

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The typical food of Germany: the nudel or Knödel

What is

Although it can be found written as Nudel, this adaptation is not entirely correct and its official name in German is Knödel o dumplings. The Knödel are dumplings that can be made in various ways and with various ingredients.



They are typical especially in southeastern Germany, the Czech Republic, some areas of Austria and in Alto Adige, an Italian province with Austrian tradition.

Not to be confused with the German word noodle, Meaning noodles. Therefore, if you travel to an area where German is spoken, it is better to call them Knödel, dumplings English.

There are different ways to serve Knödel. They can be prepared as a main dish or as an accompaniment to many meals. In addition, some variants are stuffed and can be cooked both sweet and savory.

Crafting

The ingredients required to make the basic variant of the Knödel are the following:

  • 250 g white bread cut into small pieces
  • 1 tablespoon of butter
  • 3 eggs
  • 250 ml of milk
  • 1 cebolla
  • 2 cloves of garlic
  • Ground black pepper
  • Parsley
  • Sal Island

First, the butter is heated in the pan and the onion and garlic, already cut, are sautéed in it. On the other hand, in a pot the milk is heated over low heat. Once it starts to boil, add the bread. Remove the milk that the bread has not absorbed.



The eggs are beaten with the onion and garlic, and pepper and salt are added. It is incorporated into the pan with the chopped parsley and mixed until a dough is formed.

With their hands moistened, they make a kind of compact meatballs out of the dough. Put them in a pot with boiling water and cook for about 15 minutes. Finally, they are allowed to cool to room temperature.

Type

As we have named above, there are numerous types of Knödel that differ largely by the main ingredient they contain:

Dampfnudel
they are cooked with fresh yeast dough. They have a golden crust with a salty taste.
Semmelknödel
They are made mainly with bread and stale bread is used to cook them. It is usually an accompaniment to the main dish.
Yeast dumplings
it has icing sugar, poppy seeds and butter or vanilla ice cream, making it a sweet variant. In addition, inside it has plum jam.
Kluten
It is made up mostly of flour and accompanies both sweet and savory dishes.
Meatballs
typical of the surroundings of Berlin, Germany, although they originate from East Prussia, currently Poland, Lithuania and Russia. They are made with meat.

However, these are not the only types, as in each area a different variety predominates, so they can be tested tens de Knödel different.

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