Any tips for making KnÃ¶del?

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frackledJJ

Usually you should have no problems with the packages from the store, but we always use potato starch to roll tthem. That is, so the stuff doesn't stick to our hands too much, we coat our hands in it, and than when the "KnÃ¶del" is formed, we kind of "coat" it in the starch, too. Not thickly or anything, just so that the outside is not all fuzzy, but almost smooth.

I would dearly recommend using potato starch only, though. I once supplemented corn starch for it, and what I used it for turned out loads harder than what I expected, so if you don't want to cook golf-balls... ;))

Hope that helped!

Alwin E

I totally agree with Ryan, except that between step 1 and 2, you should mind the following:

In Bavaria, KnÃ¶del are usually made of old breadrolls, and they are usually left to dry for to make KnÃ¶del. So you might want to soak them in water for half an hour first, and then squeeze the water out of them and tear them apart with your fingers into flukes. That makes the best KnÃ¶del ever.

Form the KnÃ¶dels into hard, round balls (press them firmly, they'll get bigger while boiling).

Opinions differ whether you should put the KnÃ¶del into cold, lukewarm or hot water. I prefer the hot water version, but whatever you do: A KnÃ¶del must be cooked in steaming hot water for 10 minutes, and must simmer in the cooling water for 20. Opinions also vary on if the water should be salted. I think it should be, with a goodhearted dose, because salt extends the temperature range of water slightly above 100Â°C, and maybe that's what a good KnÃ¶del is all about.

(Cooking time in hot water may vary: 10 minutes are good for a usual tennis ball size KnÃ¶del; if you want one like a bowling ball, you can do it, but cook it 30 minutes.)

Ryan HK

You can easily make them yourself.
Better are the ones made from hard bread rolls (hard french baguette) which are a couple of days old.

Ingredients
- 200 g (7 oz.) white Bread
- 100 g (6 tbsp.) butter
- 250 ml (1 cup) warm milk
- 2 eggs
- 1 onion, chopped (skip it if you don't like)
- 1 bunch of parsley, chopped (don't use too much parsley, just enough to give it some greenish ingedient - looks better)
- Salt, pepper, nutmeg (skip the nutmeg if you don't like)

You can add some caraway seed.

1. Slice the bread; place in a bowl and pour the milk over top;
2. in a small saucepan; cook the onion gently in butter until it is translucent; remove from the heat; add the parsley;
3. in a bowl, combine all the ingredients to form a smooth batter; the bread should still have some texture, try according to your favour.
4. shape into balls; poach in hot salty water for about 20 minutes; (until they start floating on top)
5. drain and serve hot.

Cook a single dumpling to check the texture. If it is too soft, add some bread crumbs to the dough.
If too hard in texture you may try to use smaller size eggs or even one egg only.

Anja H

Ryan basically said it all.
I never use fresh white bread - always a few days old and hard.
The traditional way is white bread rolls - or if you don't get them where you are, French baguette.
To use toast bread is a little tricky....

Good luck and enjoy.

P.S. now I know what to cook tomorrow lol

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