Austrian Dumpling Recipes - Knodel

Granny's Caniderli

1/2 loaf French Bread - stale, cube & soak in 1 cup milk
3 eggs (use 6 when doubling receipe to hold together)
fresh parsley
salt & pepper
about 1/2 onion - minced

1/2 - 1 cup Ham - chop into small pieces
1/2 - 1 cup Lebanon Bologna (salami) - chop into small pieces
1/2 - 1 cup Flour

Mix above ingredients together and shape into baseball size balls. (wet your hands with cold water to help sticking)
Make some chicken broth.

Bring chicken broth to a boil then lower temp. after caniderli is added. Barely boil for 20 minutes--(med.simmer).

* It helps to refrigerate the mixture before shapping. You may roll balls in a litttle flour to help glue together - not too much or they will be tough. -- (dumplings can be made ahead of time, just cover and refrigerate).

Serve in a soup bowl with some of the broth.
Any leftovers can be frozen in the broth.

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Austrian Dumpling Recipes

Tiroler Knodel (Tyrolean Dumplings)
5 diced rolls
3.5 oz lean bacon
1 onion
1 bunch of parsley
1-2 eggs
1/2 pint milk
2 oz flour
5.5 oz smoked meat (or sausage)
salt, pepper

Brown the onions, parsley and small cubes of bacon and pour over the diced rolls. Whisk the milk and eggs, salt and pepper and fold into the mass. Mix well and let rest. Work in the flour and finely chopped smoked meat or smoked sausage. Form dumplings and cook in sal-ted water for approx. 12 minutes.

Tyrolean Dumplings are either served with Sauerkraut (picture to the left) or in a beef broth. Both are considered a main course.

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Semmelknödel
Recipe Link
Description: Authentic Bread Dumplings to ladle stews, chowders, and soups over. Very good, very comforting!
Source: S. Chokel
Serves/Makes:6 nice dumplings

Ingredients

• 3 tbsp (45 ml) butter (no substitution for authenic flavor)
• 1/2 onion, chopped
• 1 to 1 1/2 loaves of day old bread, (homemade or bakery bread, don't use "Wonder" type bread)
• 1 tsp (5 ml) parsley flakes, heaping rounded amount
• Dash of basil or oregano
• Salt and pepper to taste
• 2 eggs, beaten
• 3 tbsp (45 ml) all-purpose flour
• 2 tbsp (30 ml) milk, or as needed

Preparation

1. In butter, saute onion unitl golden brown, and set aside.
2. Tear the bread into little pieces and add the parsley, basil, and salt and pepper to taste.
3. To the bread mix in two beaten eggs and add the sauteed onion.
4. Dredge the whole mixture with the flour and then moisten it with the milk.
5. Knead with your hands until the dough is well mixed.
6. Form balls about 2 inches in diameter (these are not rising breads), making 5 to 6 dumplings, then let them stand at room temperature uncovered for at least an hour. (Any time over that won't matter one way or the other).
7. Twenty minutes before you are going to serve the dumplings with your soup, stew or chowder, drop them into salted boiling water for about 20 minutes.

To serve:

• Drop the dumplings into a soup, stew, or chowder bowl and ladle your recipe over it.
• One to two dumplings a person is more than plenty.
• These are especially wonderful with cheese soups with a "Swiss" accent.

Comments
Authentic version would be to serve with elk stews, mushroom stews, or cheese soups. Try them without the savory seasonings and add cinnamon and nutmeg and serve them under rum thinned out Jell-O cooked vanilla pudding with a dollop of whipped cream and some fresh strawberries for a FEAST of a dessert. (This dessert can BE dinner!)

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Or...more Austrian Recipes at:

• Sheries Kitchen -- Austrian
  
• Sheries Kitchen -- German
  
• Semmelknödel (Translation Needed)