Semmelknödel (bread dumplings)

Cut the bread rolls into cubes about 1 cm in size and place in a large bowl. The drier they are, the better.

• 3 Bread rolls

Peel the onion and finely dice it.

• 1 Onion

Melt the butter in the pan over medium heat. Soften the onion in it for 4 minutes, until glassy.

• 10 g Butter

Meanwhile, while step 3 runs

Meanwhile, pick the parsley leaves off and finely chop them.

• ½ bunch Parsley

Pour the milk into the pan with the onions and warm until steaming. It must not boil.

• 150 ml Milk

Pour the warm onion milk over the bread cubes. Add the parsley, nutmeg, salt and pepper and mix everything gently.

• 1 pinch Nutmeg
• Salt
• Black pepper

Add the eggs and knead everything with your hands into a sticky mass.

• 2 Eggs

Cover the mixture and let it rest for 10 minutes so the bread soaks everything up.

Meanwhile, while step 8 runs

Meanwhile, put a large pot of plenty of water with 1 tbsp salt on and bring to a boil.

• 3 l Water
• Salt

Wet your hands and shape 4 equal dumplings from the mixture. They hold their shape if you roll them firmly in your hands.

Reduce the heat until the water is only barely simmering. Add the dumplings and let them steep for 20 minutes, until they float to the top.

Lift out the dumplings with a slotted spoon, let them drain briefly and serve right away.