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This is an accompaniment that I made on 19 December 2021 and 5 February 2022. On 24 August 2024 I tried again and came to very different quantities of liquid.
The quantities below are about right for 8 Knödel. Since they include a single egg, it's not practical to make a smaller quantity.
| quantity | ingredient | step | ||
| 180 g | dried bread crusts and ends (very dry) | 1 | ||
| 160 ml | milk (see Discussion below) | 1 | ||
| 100 g | onion | 2 | ||
| 18 g | lard | 2 | ||
| 1 | egg (70 g) | 3 | ||
| 20 g | parsley | 3 | ||
| 8 g | salt | 3 | ||
Divide the bread into small pieces, preferably in a blender, and soak in milk. I used dried bread ends and crusts, and that's what the quantity of milk is matched to:
Depending on the dryness less milk may be needed, or the subdivision might need to wait until it has soaked a bit. Put the bread through a mincer with a coarse cutter.
Put the onions through a blender and fry until translucent:
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This photo shows the onions chopped rather than blended, and fried in butter. I've since decided that lard is better.
Chop the parsley and mix bread, onions, salt, parsley and egg to a uniform mixture.
Form 6 to 8 balls and put gently into water that has boiled and is still at 100°:
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After 1 minute bring gently to a simmer and simmer for 20 minutes, then serve:
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The quantities of bread and milk are important. The mixture should be relatively stiff before adding the egg, which will make it more liquid. In case of problems, add breadcrumbs to the mixture.
On 5 February 2022 I came to the quantity of 125 ml milk to 180 g bread. On 24 August 2024 I found this to be far too little, though I ended up putting in too much liquid. The current 160 g seem right for very dry bread.
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