Semmelknoedel (Bread Dumplings)

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.

Step: 1

Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.

Step: 2

Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.

Step: 3

Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.

Step: 4

Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Per Serving: 506 calories; protein 20.5g; carbohydrates 78.8g; fat 12.3g; cholesterol 113.1mg; sodium 1220.1mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your kitchen cupboard and utensils to your processing menu . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.