-
1
Prep your ingredients!
-
2
The bread should be a day or two old, as you want something tough with almost no moisture.
-
3
We can optionally dry it out in the oven (see step 3)
-
4
Cut up the bread into small cubes.
-
5
If it's still moist, let's dry it out in the oven.
-
6
Preheat oven to 325F/160C.
-
7
Layout the bread pieces on a baking tray or sheet and bake for 8-10 minutes or until slightly dry.
-
8
Meanwhile, saute the onion in a little butter or oil until soft and translucent.
-
9
Remove the onions and warm up 160 ml (2/3 cup) milk in the same pan.
-
10
Add the dried out bread, sauteed onions, 1 egg, 1/4 cup chopped parsley, 1/4 tsp nutmeg, 3 Tbsp flour and some salt and pepper to a mixing bowl.
-
11
Pour in the warm milk and mix well with your hands.
-
12
If it seems a bit dry, add another tablespoon or two milk.
-
13
Let the mixture soak for 15 minutes.
-
14
Test to see if the mixture holds together when forming a ball.
-
15
If not, mix in a tablespoon or two of flour until it does.
-
16
Wet your hands with cold water (it keeps the mix from sticking to them!
-
17
), and form about 6 large bread balls.
-
18
Bring a large pot of water to a boil, add some salt, and carefully add the semmelknodel to the pot.
-
19
Make sure the boil isn't too vigorous or they might fall apart.
-
20
Cook for about 15 minutes until firmed up.
-
21
Remove finished semmelknodel from water and let drain over paper towel.
-
22
Serve into bowls and pour over some gravy, creamy mushroom sauce, or other thick sauce.
