Bready Dumplings: A Twist on Semmelknoedel

Name: Bready Dumplings: A Twist on Semmelknoedel
Total time: 45 min
Yield: 4
Ingredients: 1 lb stale French bread, cut into 1-inch cubes; 1 cup milk; 2 tbsp butter; 1 onion, finely chopped; 1 tbsp fresh parsley, chopped; 2 eggs; 0.5 tsp salt; 1 pinch ground black pepper; 0.5 cup dry bread crumbs

Revamp your meal with these unique dumplings crafted from stale bread, milk, eggs, onion, and parsley. Perfect for pairing with meat dishes boasting a gravy or creamy sauce.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories506kcal

carbohydrates79g

fat12g

protein21g

Dinner German

Ingredients

1 lb stale French bread, cut into 1-inch cubes

1 cup milk

2 tbsp butter

1 onion, finely chopped

1 tbsp fresh parsley, chopped

2 eggs

0.5 tsp salt

1 pinch ground black pepper

0.5 cup dry bread crumbs

Directions

Combine bread cubes in a large bowl. Heat milk until it gently simmers, then pour over bread. Stir briefly to coat. Let soak for 15 minutes.

While the bread soaks, sauté onions in butter within a skillet until tender. Stir in parsley and remove from heat. Mix in the butter, eggs, salt, and pepper with the bread mixture. Using your hands, work the dough until smooth and sticky.

Prepare a large pot of deeply salted water for boiling. Test a small dumpling by patting and cupping it between wet hands; gently drop it into the boiling water. If it falls apart, add some bread crumbs to the rest of the batter.

Form remaining dough into large dumplings and carefully lower them into the boiling water. Simmer for 20 minutes before removing with a slotted spoon onto a serving plate.

Ensure they come out soft, spongy, and delectable!