German Bread Dumplings (Semmelknodel )

1. 1

   Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.

2. 2

   Heat oil in a medium skillet; Add onion; saute until golden brown.

3. 3

   Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.

4. 4

   Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.

5. 5

   Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.

6. 6

   Dumplings are done when they float.

7. 7

   Carefully remove dumplings with a slotted spoon; drain well.

8. 8

   Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.

* Per serving · 4 servings · Values may vary.

No additional tips available.