Bread Dumplings (Semmelknodel)

Recipe Ingredients

1/2 lb	227g / 8oz	Stale white bread
1 cup	237ml	Milk - warmed
1 tablespoon	15ml	Cooking oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Eggs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Nutmeg
3 tablespoons	45ml	Chopped parsley

Recipe Instructions

Break bread into small pieces; place in a medium bowl and pour milk over. Saute onion in oil till brown. Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff -- add more milk or bread to adjust consistency.

Working with floured hands, form mixture into a roll about 2-1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.

from THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout.

Source:
Bill Wight

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