Semmelknödel

Experience the heart of German comfort food with these fluffy Semmelknödel, made from stale bread rolls and enriched with sautéed onions and fresh parsley. Perfect as a side dish for hearty stews or a cozy family dinner.

• 6 pieces stale bread rolls
• 1 cup milk
• 1 large egg
• 1 cup onion
• 2 tablespoons butter
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 tablespoon parsley

Method

1. 1

   Cut the stale bread rolls into small cubes and place them in a large mixing bowl.

2. 2

   In a pan, melt the butter over medium heat and sauté the chopped onion until translucent.

3. 3

   Pour the warm milk over the bread cubes and let them soak for about 10 minutes until softened.

4. 4

   Add the sautéed onions, beaten egg, salt, flour, and parsley to the soaked bread and mix until well combined.

5. 5

   Bring a large pot of salted water to a gentle simmer. Form the bread mixture into balls, about the size of a golf ball.

6. 6

   Carefully drop the dumplings into the simmering water and cook for about 15 minutes or until they float to the surface.

7. 7

   Remove the dumplings with a slotted spoon and let them drain on a plate lined with paper towels.

8. 8

   Serve the Semmelknödel warm, typically as a side dish with gravy or as part of a hearty meal.