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Austrian Bread Dumplings/Knockerl

Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.

Estimated Nutrition

	Per Serving	Total
Calories	97 kcals	968 kcals
Carbohydrates	11.4 grams	114 grams
Fat	4.1 grams	41 grams
Protein	3.4 grams	34 grams

Cook Time

10 mins

Produces

10 dumplings

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

75
g

Flour

Dairy

15
g

Butter

150
ml

Milk

1
large

Egg

GrainsCereals

100
g

Bread

Day-old

NutsSeeds

1
tbsp

Parsley

Marjoram, Dill, Thyme, Chervil or a mixture

1
tbsp

Marjoram

Parsley, Dill, Thyme, Chervil or a mixture

1
tbsp

Dill

Parsley, Marjoram, Thyme, Chervil or a mixture

1
tbsp

Thyme

Parsley, Marjoram, Dill, Chervil or a mixture

1
tbsp

Chervil

Parsley, Marjoram, Dill, Thyme or a mixture

1
to taste

Salt

and pepper

1
to taste

Pepper

and salt

OilsFats

15
g

Lard

Steps

Dice the bread, fry it lightly in the butter or lard and tip into a mixing bowl.
Whisk the milk and egg together and mix into the bread.
Sift the flour into the egg, milk, and bread mixture; add the herbs and season with salt and pepper.
Mix thoroughly and leave for 30 minutes.
If the mixture seems too dry and crumbly, add more milk; if too wet, add a little more flour.
With wet hands, quickly form into marble-sized balls and carefully drop into lightly salted simmering water, or directly into the soup.
They will be ready after about 10 minutes and will pop up to the surface.