Semmelknoedel (Bavarian Bread Dumplings)

Ingredients

• 75 mlOil
• 2 pcsOnion
• 500 gWheat roll
• 4 pcsEgg
• 720 mlMilk
• 30 gParsley
• 56 gFlour
• 18 gSalt
• 0.3 gPepper
• 2000 mlWater

Instructions

1. 1

   Prepare onions

   • Heat the oil in a skillet.
   • Peel and dice the onions and sauté them in the hot oil until translucent. Remove from the heat and let cool slightly.
2. 2

   Make dumpling mixture

   • Place the bread cubes in a large bowl.
   • Add the sautéed onions to the bread.
   • Whisk the eggs with the milk and pour over the bread and onions. Mix well and let soak for a few minutes.
   • Stir in the parsley and flour, season with salt and white pepper. If too wet, add a little more flour until the mixture is moldable.
3. 3

   Shape dumplings

   • With moistened hands, form balls about the size of a tennis ball (6–7 cm diameter).
   • Place formed dumplings on a floured board and let rest briefly so they firm up.
4. 4

   Cook dumplings

   • Bring a large pot of water to the boil and lightly salt it.
   • Reduce to a gentle simmer and carefully add the dumplings.
   • After about 2 minutes reduce heat to low and simmer for another 10–15 minutes until cooked through. Remove and drain well.