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Goulash Dumplings – Knedl (K’nayd’l) - Knödel

by Eileen Wilson, 16 Mar 2006

Comment:  From the German "knoedle" (dumpling) with a Donauschwaben accent!  My goulash recipe calls for as much onions as meat (usually beef), but we also make it with chicken.  When it comes time for the dumplings (after the goulash has cooked for several hours on the stove top), I make the Knoedle.   

I use one egg for each two tablespoons of flour.  I usually end up having to add a bit of water as well, as well as salt and pepper.  I mix it well until it "breathes" (as my Oma used to explain to me).  Then, you have to bring the goulash back to a boil, and drop in the dumplings (1/3 of a spoonful at a time) into the goulash.  When all the dough is used up, you need to stir through the dumplings, and put on a lid.  This will force the dumplings to puff up and fill the pot up to the underside of the lid (takes about 10 minutes).  When they start to lift the lid, they're done.  Just turn off the heat, stir the dumplings through the goulash, and you're ready.  They taste way better if you do this early in the day, and let the dumplings soak up the gravy for several hours.  You just need to reheat and serve when it's dinnertime.

Das schmekt!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 16 Mar 2006 ]


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