Bread Dumplings
Bread dumplings are among the most beloved staples of Alpine home cooking. They are made from cubes of old bread soaked in milk and eggs, seasoned with onion, herbs, or bacon, and shaped into round dumplings that are gently cooked in salted water. They are usually served alongside rich meat dishes with plenty of sauce, but can also make a filling vegetarian meal (if the bacon is omitted) when paired with a creamy mushroom sauce.
The word Knödel (used in Austria, southern Germany, and South Tyrol) comes from the Latin nodus, meaning “knot,” through Middle High German knödel, a diminutive of knode or knot(e) — a “small lump” or “hill.” A derivation from the Czech word knedlík is also possible.
Historically, the Knödel occupies a place somewhere between porridge and bread. Some researchers even regard it as one of humanity’s earliest preserved foods: leftover porridge was thickened, pressed into balls, and dried to prevent spoilage — easy to carry and nourishing on long journeys. Archaeological finds from Switzerland, dating to around 3600 BC, show hand-shaped lumps of grain meal and water that were baked or dried, suggesting that the idea of a dumpling long predates written history.
Written sources mention dumplings as early as the year 1000, and a fresco from the 12th century in Hocheppan, South Tyrol, depicts a woman spearing a dumpling from a pot — one of the earliest visual records of the dish. By the Middle Ages, both meat and fish dumplings appeared in monastery kitchens, while simpler bread versions sustained the common people.
Recipe
Ingredients:
550 g old bread
100 g onion, chopped
100 g bacon, diced
1–2 tablespoons oil
3 eggs
about 200 ml milk
2 tbsp sour cream
1 tbsp chopped parsley
breadcrumbs, as needed
2–3 tbsp flour
salt, pepper to taste
Instructions:
Gently sauté the chopped onion and diced bacon in oil until golden brown.
Add the cubed bread and let them toast for a few minutes.
Transfer everything to another bowl, let cool slightly, then pour over the mixture of eggs and sour cream whisked with lukewarm milk.
Add chopped parsley, sprinkle with flour, season with salt, and mix all the ingredients thoroughly, almost squeezing the mixture as you go, until everything is well combined. The bread mixture should be soft and fairly smooth in texture — if there are larger chunks of bread, simply break them apart with your fingers. If the mixture feels too wet, add breadcrumbs — one tablespoon at a time.
With your hands, shape dumplings about the size of a tennis ball.
Cook the dumplings in salted boiling water for about 10 minutes.
Serve with meat and sauce, a side dish, or a salad.