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German Tiroler Knodeln (Dumplings)





1 sm. onion, finely chopped
3 tbsp. butter
4 dry hard rolls, diced
1/2 lb. cooked bacon, diced small
1 cup milk
1/4 lb. salami, diced finely
2 eggs, lightly beaten
1 cup flour
2 tbsp. chopped parsley
1 tbsp. finely chopped chives
Chicken stock


Saute the onion in butter until it is golden. Add diced bread and mix together. Put the mixture in a bowl and add bacon, salami, eggs, flour, parsley and chives. Add salt to taste. Carefully add about 1 cup milk, or enough to make the mixture doughy but not too soft. With a tablespoon dipped in hot water, form the mixture into balls about 2 inches in diameter. Cook the dumplings gently in chicken stock until they float to the top. Test for doneness.

Cooking German Style

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