Meat dumplings (fleisch knödel)
- January 2016
- Makes 20
- Hands-on time 35 min, simmering time 20-30 min, plus chilling
Lizzie Kamenetzky’s recipe for Austrian meat dumplings, or fleisch knödel, uses potato dough and breadcrumbs for a crunchy finish.
- 10.3g (4g saturated)
- 14.9g (1g sugars)
If you want to boil the￼ knödel in the traditional manner, don’t coat them in breadcrumbs in step 3. Bring a large pan of water to the boil, then simmer them for 10 minutes until puffed up
An easy-going, good-value côtes du rhône villages red.
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