These traditional Bavarian bread dumplings, or Semmelknödel, are great when you’ve got delicious gravy to soak up. They taste especially great served with Sauerbraten!
8 day-old white rolls or slices of white bread
1 cup warm milk
1 onion, peeled and chopped
1 teaspoon butter
2 tablespoons flour
a pinch of salt
1-2 handfuls fresh parsley, chopped
- Cut the rolls into thin slices and place in a bowl. Pour the warm milk over the sliced rolls and leave to soak for about 1 hour.
- Saute the onions in a pan with the butter until golden brown. Set aside to cool for a moment.
- In a bowl, thoroughly mix the eggs, flour, salt, parsley, onions, and the soaked bread until combined thoroughly.
- Bring a large pot of salted water to a boil.
- Wet your hands (for a better grip) and form 8-10 dumplings of equal size. Carefully place them in the boiling water and simmer over low heat for about 15 minutes. You’ll know they’re ready when they float up to the surface on their own and gently rotate. They should feel firm when you remove them from the water.