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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop stale bread rolls in smallish cubes. | 2. Melt butter in a pan and add chopped onion and parsley. Let fry until translucent. | 3. Mix eggs, milk, sour cream, salt and nutmeg. | 4. Transfer butter, onion and parsley mixture to bread crumbs. Do the same with the milk - sour cream mixture. | 5. Adjust salt to taste. | 6. Let Knödel-dough rest for about 15 minutes. | 7. Then form a Ø 2-3 inch roll and wrap in heat resistant cellophane (looks like a sausage). | 8. Additionally wrap in aluminium foil and put in a pot with simmering water. | 9. Let simmer for about 20 minutes. | 10. Unwrap and cut in half-inch thick slices. | 11. (If you prefer dumplings add 50g flour to the dough, form medium sized dumplings and simmer in boiling water for about 20-25 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	6	stale		-	-	-	-
milk	250			37210.0	2915.8	1921.5	1994.7
egg	2			143.0	0.72	12.56	9.51
butter	60		melted	5130.0	235.71	160.29	432.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
salt				-	-	-	-
cream	1	tablespoon	sour	23.76	0.5556	0.2928	2.322
nutmeg	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.