Large, tender bread dumplings filled with seasoned ground beef, simmered in broth and served with a rich onion gravy and sauerkraut.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak bread cubes in warm milk for ten minutes. Squeeze gently and combine with ground beef, diced onion, garlic, eggs, parsley, marjoram, and flour.
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2
Season generously with salt and pepper. Mix well and let rest fifteen minutes for bread to absorb flavors and mixture to firm up.
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3
Form into large dumplings about the size of a fist using moistened hands. The mixture should hold together without being too compressed.
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4
Cook dumplings in a large pot of gently simmering salted water for twenty minutes. They will float when done and feel firm to gentle pressure.
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5
Make gravy by caramelizing sliced onions in butter for fifteen minutes, adding flour, then gradually whisking in broth until thick and glossy.
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6
Serve two dumplings per person on warm plates, generously ladle onion gravy over the top, with sauerkraut on the side.
Did You Know?
In traditional Liechtensteiner households, the quality of a cook was judged by how light and fluffy they could make their Knödel.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- skillet
- slotted spoon
Garnishing
parsley, onion gravy
Accompaniments
sauerkraut, mustard
The Story Behind Fleischknödel
Fleischknödel are the ultimate expression of Liechtensteiner dumpling culture, combining the bread-stretching tradition with precious meat. In the principality's farming past, these large dumplings served as a complete meal, requiring only gravy and perhaps sauerkraut to create a satisfying dinner. The art of making perfect dumplings, light yet holding together, was a skill passed from generation to generation and remains a point of pride for Liechtensteiner home cooks.
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