Tiroler Knödel

Tiroler Knödel (Tyrolean Cheese Dumplings)

Soft, bread-based dumplings from the Austrian Tyrol, bound with eggs and studded with cheese and lightly browned onions. Traditionally served in clear beef broth or alongside sauerkraut and salad.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4 (makes 8 dumplings)

Difficulty

Medium

Recipe ingredients

• •250 g (8½ oz (about 5 cups cubed)) stale white bread, 1–2 day-old rustic white loaf, crusts on, cubed
• •250 ml (1 cup) whole milk, lukewarm
• •60 g (2 oz (about ½ cup grated)) Tyrolean mountain cheese (Bergkäse), substitute with Gruyère or Emmentaler if unavailable
• •2 whole (2 large) eggs, size L, at room temperature
• •1 medium (1 medium (about 90 g)) yellow onion
• •20 g (1½ tbsp) unsalted butter, for sautéing the onions
• •2 tbsp chives, finely snipped, optional
• •1 tsp fine sea salt
• •white pepper, ¼, or freshly grated nutmeg
• •2 L (8½ cups) salted water or beef broth, for poaching; broth is traditional

Steps

1. 1 Peel and finely dice the onion. Melt the butter in a small skillet over medium-low heat and sauté the onion for 6–8 minutes until soft and pale golden; do not brown deeply. Set aside to cool slightly.
2. 2 Place the cubed bread in a large bowl. Pour the lukewarm milk evenly over the bread, toss gently, and let it soak for 10 minutes so the cubes soften but still hold their shape.
3. 3 In a small bowl, lightly beat the eggs with the salt and pepper (or nutmeg). Grate the Bergkäse finely.
4. 4 Add the beaten eggs, sautéed onions (with all the butter from the pan), grated cheese, and chives to the soaked bread. Mix with your hands or a wooden spoon just until everything comes together into a cohesive, slightly sticky mass. Do not overmix, or the dumplings will be dense.
5. 5 Cover the mixture and let it rest for 15 minutes at room temperature so the bread fully absorbs the liquid.
6. 6 Bring the salted water or beef broth to a gentle simmer in a wide pot (do not let it boil hard, as this can crack the dumplings).
7. 7 With wet hands, shape the mixture into 8 equal balls, about 90 g / 3 oz each. Press each ball firmly so it holds together; there should be no cracks.
8. 8 Lower the dumplings into the simmering liquid. They should simmer, not boil. Cook for 15–18 minutes total; the dumplings are done when they float to the surface and feel springy but firm when pressed with a spoon. Internal temperature should reach at least 85 °C / 185 °F on an instant-read thermometer.
9. 9 Lift the dumplings out with a slotted spoon, drain briefly, and serve hot in warm beef broth, or with melted butter and a green salad and sauerkraut on the side.