Authentic Bavarian Semmel Knoedel (Bread Dumplings)

1. 1

   Slice the rolls into 1/4-inch thickness.

2. 2

   Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.

3. 3

   In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.

4. 4

   Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.

5. 5

   Bring a pot of salted water to a boil.

6. 6

   Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.

7. 7

   Remove dumplings with a slotted spoon into a colander to drain.

8. 8

   Serve with stew or goulash or gravy.

9. 9

   Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.

* Per serving · 4 servings · Values may vary.