Semmelknödel

Ingredients

• 6day-old Kaiser rolls — cubed
• 250 mlwarm milk
• 2eggs
• 1onion — finely chopped and sweated
• 2 tbspfresh parsley
• 2 tbspbutter
• to tastefine sea salt and black pepper

Method

1. Begin by cutting the onion into small, even dice. This ensures they cook evenly and blend seamlessly into the dumplings. Finely chop 2 tablespoons of fresh parsley and set aside for later use.
2. In a medium-sized skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring occasionally, until the onions become translucent and sweetly fragrant, about 5 to 7 minutes. They should be soft and just starting to caramelize at the edges.
3. While the onions are cooking, tear 6 day-old Kaiser rolls into small, bite-sized pieces and place them in a large mixing bowl. Pour 250 ml of warm milk over the bread pieces, allowing them to soak and soften. Gently mix with your hands to ensure all pieces absorb the milk.
4. Once the onions are ready, add them along with the melted butter to the milk-soaked bread. Crack 2 eggs into the mixture, then add the chopped parsley. Season with fine sea salt and black pepper to taste. Mix everything thoroughly with your hands until the ingredients are well combined and the mixture holds together when pressed.
5. Form the mixture into balls about the size of a small apple, pressing firmly to ensure they hold their shape. You should have about 6 to 8 dumplings.
6. Bring a large pot of salted water to a gentle simmer over medium heat. Carefully place the dumplings into the water, ensuring they do not touch each other. Cook for about 15 to 20 minutes, or until the dumplings float to the surface and feel firm yet springy to the touch.
7. Remove the dumplings with a slotted spoon and let them drain briefly. Serve warm, seasoned with a little extra salt if desired, alongside your main course. Enjoy the comforting, hearty flavors of this traditional Bavarian dish.