Liechtensteiner Brotknödel
Liechtensteiner Brotknödel (Bread Dumplings) are a savory and comforting dish, often served as a side or a light main course. Made from stale bread, they are enriched with milk, eggs, and herbs, then simmered and often served with a rich sauce or as an accompaniment to meat dishes.
🧂 Ingredients
- 250 g Stale bread(cubed or torn into small pieces)
- 300 ml Milk
- 2 large Eggs
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Chives(chopped (optional))
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 tbsp Butter(for sautéing (optional))
- 0.5 small Onion(finely chopped (optional))
👨🍳 Instructions
- 1
Place the cubed stale bread in a large bowl. Gently warm the milk (do not boil) and pour it over the bread. Let it soak for about 15-20 minutes, or until the bread is softened.
💡 Tip: Ensure the bread is fully submerged and softened. - 2
While the bread is soaking, finely chop the parsley and chives (if using). If using onion, finely chop it and sauté in butter until translucent. Let it cool slightly.
- 3
Add the eggs, chopped herbs, sautéed onion (if using), salt, pepper, and nutmeg to the soaked bread mixture. Mix gently until just combined. Do not overmix.
💡 Tip: Overmixing can result in tough dumplings. - 4
Bring a large pot of salted water to a gentle simmer. Do not let it boil vigorously.
💡 Tip: A gentle simmer prevents the dumplings from breaking apart. - 5
With wet hands, form the bread mixture into uniform balls (about 1.5-2 inches in diameter).
💡 Tip: Keeping your hands wet prevents the mixture from sticking. - 6
Carefully place the formed dumplings into the simmering water. Do not overcrowd the pot; cook in batches if necessary.
💡 Tip: Leave space between dumplings for even cooking. - 7
Simmer the dumplings for about 15-20 minutes, or until they float to the surface and are firm to the touch. They should be cooked through.
💡 Tip: Gently turn them halfway through cooking for even texture. - 8
Remove the Brotknödel with a slotted spoon and drain well.
💡 Tip: Allow any excess water to drain off. - 9
Serve warm, either on their own, with a drizzle of melted butter, or as a side dish to meat or stews.
💡 Tip: They can also be pan-fried in butter after boiling for a crispy exterior.
💡 Pro Tips
- ✓The bread should be at least a day or two old for best results.
- ✓If the mixture seems too wet to form balls, add a little more breadcrumbs or flour.
- ✓For a richer flavor, you can add a small amount of grated cheese to the mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sautéed mushrooms to the mixture for a more robust flavor.
- Serve with a mushroom cream sauce or a traditional beef gravy.
- Pan-fry the boiled dumplings in butter until golden brown for a crispy texture.