Bread Dumplings (Semmelknoedel)

Ingredients

• 3 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 8 cups stale bread cubes (about 12 ounces)
• 1/4 cup unsalted butter
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup breadcrumbs (as needed)
• 1 Tbsp salt (for the water)

Instructions

1. 1

   Mix the eggs, milk, and salt. Pour the mixture over the sliced bread. Mix with your hands or a spatula until all bread is coated. Let it sit for a few minutes.

2. 2

   In a small skillet over medium-low heat, melt the butter, add the chopped onions, and saute until golden brown, about 10 minutes.

3. 3

   Add onion with the butter from the pan and chopped parsley to the bread mixture and knead it with your hands until no dry parts remain. The dough should be firm and slightly sticky. If it’s too wet, add breadcrumbs, 1 Tbsp at a time and knead until combined.

4. 4

   Form a ball and cut into 8 equal slices. With wet hands, shape each piece into a ball, slightly smaller than a tennis ball.

5. 5

   In a big pot, bring water to a boil, add 1 Tbsp of salt. Lower heat until water is barely simmering. Using a slotted spoon, transfer bread dumplings to the pot.

6. 6

   Cover the pot and let Bread Dumplings simmer for 20 minutes on low. Remove dumplings with a slotted spoon. Serve with gravy.