Semmelknoedel (Bread Dumplings) You Have To Try

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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 cowl with a bit gravy."

Ingredients :

1 (1 pound) loaf stale French bread, reduce into 1 inch cubes
1 cup milk
2 tablespoons butter
1 onion, finely chopped
1 tablespoon chopped clean parsley
2 eggs
half teaspoon salt
1 pinch floor black pepper
half cup dry bread crumbs (non-obligatory)

Instructions :

Prep : 30M	Cook : 4M	Ready in : 50M

Place the bread cubes into a huge bowl. Heat the milk till it begins to bubble at the rims, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
Meanwhile, soften the butter in a skillet over medium warmness. Add the onions; prepare dinner and stir until gentle. Stir within the parsley, and take away from the heat. Mix into the bowl with the bread along side the eggs, salt and pepper. Use your hands, squeezing the dough through your hands till it's miles clean and sticky.
Bring a massive pot of gently salted water to a boil. The water need to be as a minimum 3 or 4 inches deep. When the water is boiling, make a take a look at dumpling about the scale of a small orange or tangerine, with the aid of patting and cupping between wet arms. Gently drop into the boiling water. If it falls aside, the dough is just too moist. In this case, stir a few bread crumbs into the rest of the dumpling batter.
Form the closing dough into large dumplings, and thoroughly drop into the boiling water. Simmer for 20 mins, then cast off to a serving plate with a big slotted spoon. They have to come out soft, spongy and scrumptious!

Notes :

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