Semmel Knödel

Bread Dumplings

Makes 10-11 dumplings

2 'Crusty French Baguette Breads'
1 med. onion- finely chopped
2 tbsp. butter
1 tbsp. salt
1/2 cup of fresh parsley, chopped
1-1/2 to 2 cups milk
4 eggs
2/3 cup flour
1/2 cup bread crumbs
Boiling, salted water

I am able to purchase the bread at my local "Jewel" grocery store.
I'm sure it's available elsewhere also.
Leave the bread sit overnight, in it's wrapper
otherwise it makes a BIG mess when it's cut.
Cut the bread in half to make it easier to handle.
Cut it in thirds to make 3 layers.
Cut it lengthwise to make long strips from the 3 layers
Cut it across to make cubes.

         

Melt the butter and saute the onions until they are translucent.
Add the parsley and saute just a little longer.
Let the mixture cool.

Sprinkle the salt over the cubed bread. Heat the milk almost to boiling.
Pour it over the bread. Set aside to cool.
Go relax while this cools- you deserve it!

When the bread-milk mixture is cool,
pour the onion-parsley mixture on top and mix it well.
Use your hands- it's easier!

         

Whisk the eggs to mix them thoroughly.
Pour over the bread mixture. Mix well.
Add the flour and bread crumbs and mix well.
If the mixture doesn't hold it's shape and seems too soft-
add more bread crumbs.
Dip your hands into water and shape the dough into dumplings.
Start with an amount that fits comfortably in your hand
and they will be the right size.

         

Drop into boiling water. When the water boils again,
cook for 15 minutes longer.

Test one of the dumplings by cutting it in half.
If the center is still doughy, they are not done.

After removing them from the water stab each one to let the steam escape.


Serve with gravy!

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