German Bread Dumplings (Semmelknödel Recipe)

Ingredients

• 300 g stale white bread (crusty rolls are perfect for this)
• 4 tbsp salted butter
• 1 medium onion (finely diced)
• 15 g fresh parsley (finely chopped)
• 2 cloves garlic (finely chopped, optional)
• 300 ml milk
• 3 medium free range eggs (lightly beaten)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt

Instructions

1. 1

   Break the stale bread into smallish chunks and drop into a food processor to turn into large crumbs. If you don't have a food processor, you can grate the bread or chop it up into small cubes. Spread in a tray and leave to dry out further overnight.

2. 2

   Place half the butter in a frying pan and sweat the onions over a medium heat until they start to become translucent, then add the parsley and cook for 10 minutes on low.

3. 3

   Put the milk and remaining butter in a jug and microwave for about 90 seconds until hot but not boiling.

4. 4

   Spoon the onions over the breadcrumbs.

5. 5

   Pour in the hot milk.

6. 6

   Now pour in the beaten egg, salt and pepper.

7. 7

   Stir everything together to give a stodgy looking dough. See notes if you need to adjust the texture.

8. 8

   Fill a large, wide pot with water, add a little salt and bring to the boil, then turn to down so it's just barely simmering (only the odd bubble coming to the surface).

9. 9

   While the water is heating, divide your dough into 8 pieces of about 100g (3.5 oz) each. Wet your hands and begin to form your balls making sure they’re nice and dense.

10. 10

    Carefully lower the dumplings into the water using your hands or slotted spoon.

11. 11

    Let them cook for 15-20 minutes. If the water doesn't cover them, you can gently turn half way with a slotted spoon. Make sure the water never boils.

12. 12

    Lift the dumplings out of the water with a slotted spoon and serve.