Bavarian Zwieback Dumplings

Bavarian Zwieback Dumplings
Bayerische Zwiebackknödel
Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.
Course Side Dish
Cuisine Bavaria
Keyword Dumplings, Lent, Zwieback
Region Bavaria
Servings 4



  • Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl. Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.
  • Peel the onion, dice fine, and sauté in melted butter until translucent. Add the onion, parsley, eggs, Zwieback crumbs, and flour to the milk-soaked Zwieback toasts and stir vigorously to make a smooth dough. Let rest for another 20 minutes.
  • Form dumplings with moistened hands and cook in boiling salted water for about 20 minutes. Drain and serve. Tastes great with a mushroom ragout with cream sauce.
Recipe courtesy of Brandt Zwieback


Preparation Time under 50 minutes

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!