Semmelknoedel (Bavarian Bread Dumplings)

Name: Semmelknoedel (Bavarian Bread Dumplings)
Total time: 40 min
Yield: 4 servings
Ingredients: 5 tbsp oil; 2 onions, chopped; 10 white bread rolls, cut into small cubes; 4 eggs; ~3 cups milk; 1 bunch of parsley, washed and chopped; ~7 tbsp flour; 1 tbsp salt; 1 pinch white pepper

40 min · serves 4

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Ingredients

5 tbsp oil
2 onions, chopped
10 white bread rolls, cut into small cubes
4 eggs
~3 cups milk
1 bunch of parsley, washed and chopped
~7 tbsp flour
1 tbsp salt
1 pinch white pepper

Steps

Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.
Combine the bread cubes and the cooked onions.
Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.
Mix the parsley and flour into the dough. Season with salt and pepper.
Form balls of the dough about the size of tennis balls.
Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes.

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Adapted from “Semmelknoedel (Bavarian Bread Dumplings)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.