Bring a large pot of salted water to boil over high heat. Moisten your hands with cold water, and form the bread mixture into 2- to 2½-inch balls (if the mixture feels a bit dry, add warm milk, a ...

AUSTRIAN “NAPKIN” DUMPLINGS. Makes 6 servings. 6 ounces unsalted butter. ... To make dumpling mixture: Using sharp serrated bread knife, cut bread into 1/2-inch cubes. Place on baking sheet.

Though I love filled dumplings such as pot stickers and pierogi, in the dead of winter it's the unfussy, unfilled dumplings that draw me to the stove. Austrian nockerl -- made with leftover bread ...

Austrian cooks are nothing if not resourceful. In a country where the signature dish is the irresistible knödel—a dumpling usually fashioned out of old bread—they have found a way to harness ...

Apricot dumplings, or marillenknödel, are Austria’s most seasonal dumpling. In July and August, ... boil them, and toss them in caramelized bread crumbs.

To cook bread dumplings in the traditional way, mix cubes of stale bread with flour, warm milk, eggs, active dry yeast, and salt until you've got a well-formed dough, rest it for 20 minutes, and ...