Description
KNOLL BREAD DUMPLINGS
Knödel (singular: der Knödel), or Klöße (singular: der Kloß), are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Austrian, German, Hungarian and Czech cuisine, and come in many different forms. They can be made from flour, potatoes, old bread, semolina, etc. In most versions, they are used as a side dish for meat, like roasted meat or stews. But they can also be served as a dessert (e.g., filled with plums, as Zwetschgenknödel) or in a soup.
INGREDIENTS:
81% Breadcrumbs (Wheat Flour, Salt, Yeast), Vegetable Fat, Wheat Flour, Salt, Onion Powder, Dried Whole Egg, Skim Milk Powder, Herbs Spices, Thickener, Guar Gum. May contain traces of lupine, celery, mustard soy.
DIRECTIONS:
Preparation: Put the desired number of dumplings in a large pot of cold salted water. Let soak for 5 to 10 min. (turning occasionally). Bring to boil, let boil rapidly about 1 min., then let them simmer for 15 min. Hold dumplings for a moment under cold running water and remove cooking bags by pulling apart from the foils. Serve hot. Opened package should be unused up within 8 weeks. Best if consumed before: See package bottom. Store in a cool dry place.
Ingredients
Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.
