Semmelknoedel (Bavarian Bread Dumplings)
Semmelknoedel are Bavarian bread dumplings made from stale rolls, a thrifty way to turn leftovers into a proper side dish. Cubed white rolls soak up an egg and milk custard, then get flecked with sauteed onion and fresh parsley. Boiled gently, they come out soft, light and sturdy enough to hold their shape. Serve them next to roasts or mushroom sauce, where they mop up every drop of gravy on the plate.
Instructions
Warm the oil in a skillet over medium heat. Add the chopped onions and cook them until they turn translucent, then take the pan off the heat.
Tip the bread cubes into a large bowl and add the cooked onions. Toss them together so the onion is spread evenly through the bread.
Whisk the eggs into the milk and pour the mixture over the bread and onions. Mix with your hands or a spoon until the bread has soaked up the liquid and holds together as a dough.
Work the chopped parsley and the flour into the dough, then season it with the salt and white pepper.
Shape the dough into balls about the size of a tennis ball, pressing firmly so they hold their form.
Lower the dumplings into a pot of boiling salted water. After about 2 minutes, reduce the heat so the water boils more gently, and cook them for another 10 to 15 minutes before lifting them out.
Make it personal.
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