The quantities below are about right for 8 Knödel. Since they include a single egg, it's
not practical to make a smaller quantity.
quantity
ingredient
step
180 g
dried bread crusts and ends (very dry)
1
125 ml
milk
1
100 g
onion
2
18 g
lard
2
1
egg (70 g)
3
20 g
parsley
3
8 g
salt
3
Preparation
Divide the bread into small pieces, preferably in a blender, and soak in milk. I used
dried bread ends and crusts, and that's what the quantity of milk is matched to:
Depending on the dryness less milk may be needed, or the subdivision might need to wait
until it has soaked a bit. Put the bread through a mincer with a coarse cutter.
Put the onions through a blender and fry until translucent:
The quantities of bread and milk are important. The mixture should be relatively stiff
before adding the egg, which will make it more liquid. In case of problems, add breadcrumbs
to the mixture.
