5.0 from 48 votes
Canederli
These dumplings are very similar to those in Austria and Germany, and are a spectacular way to use up little bits of this and that you have lying around. Serve in the broth of your choice, or with butter and caramelized onions.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 186 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
German , Italian
Ingredients
- 4 ounces stale bread, crusts removed (about 4 healthy slices)
- 1/2 cup milk (or broth)
- 2 tablespoons butter or olive oil
- 1/2 cup onion, minced
- 2 ounces speck, prosciutto or salami, minced
- 3 tablespoons minced parsley, or chard, spinach, etc.
- 3 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 or 2 eggs, lightly beaten
- flour (see below)
Instructions
- Tear the bread into bits and put in a bowl with the milk. Squash it all down and let this soak while you chop onions, parsley and the meat.
- While the bread is soaking, sauté the minced onion in the butter or olive oil until soft. It's OK if it browns a bit, but you don't need it caramelized. Remove it from the pan and put it into a large bowl to cool.
- Have a large pot of simmering water ready, with enough salt to make it taste like the sea.
- Squeeze out excess milk from the bread and add it to the bowl with the onions. Add the minced meat, parsley, cheese, nutmeg, pepper and salt. Mix well. Stir in the eggs and work this mixture well, like its a dough. If it's too wet, add flour 1 tablespoon at a time until it comes together like a proper dough you can roll balls out of.
- Roll out round dumplings with your palms. Size is up to you, but I like to make them the size of a walnut in the shell; they expand a bit when cooking. Do this with all the dough, then gently put them in the simmering water.
- The canaderli are done about a minute or two after they float to the top. Serve by giving everyone a few dumplings in a bowl, then pouring some rich broth over them. Chopped herbs like parsley, lovage, savory, or sage are nice here.
Cup of Yum
Notes
- If you want to use the crusts in this, you will want to chop them very fine, or dry them completely, pulverize and add them to the canederli as breadcrumbs. They are tasty, but won't fully soften in the milk.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
103mg
(34%)
Sodium
460mg
(19%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
463IU
(9%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 460mg | 19% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.