Bread DumplingsSemmelknodel

Ingredients

• 8 stale bread rolls
• 1 12 c hot milk
• 14 c butter
• 1 small chopped onion
• 1 Tbsp chopped parsley
• 2 to 3 eggs
• pinch of salt
• pinch of nutmeg
• 23 c plain flour
• 8 c water with 1 tsp salt

Directions

1. Finely slice bread rolls and soak in milk for 15 minutes
2. Fry onion and parsley in butter add to soaked bread
3. Mix in eggs flour salt and nutmeg
4. Bring water to a boil with salt
5. Form a test dumpling and cook in slowly simmering water 10 to 15 minutes
6. If it breaks apart add bread crumbs to mixture to make it drier
7. If it is too firm add a little more milk to mixture Serve with goulash or roast beef