Semmelknödel

Ingredients

• 3 pcs Kaiser Rolls
• 180 ml Milk
• 2 pcs Eggs
• 1 pcs Yellow Onion
• 30 g Butter
• 3 tbsp Parsley
• 1.75 tsp Salt
• 0.25 tsp Black Pepper
• 0.125 tsp Nutmeg

Method

1. Place {kaiser_rolls} in a large bowl. Warm {milk} until just steaming, pour over the bread, season lightly with {salt}, and let it stand until the bread is softened but not mushy.
2. Melt {butter} in a small skillet over low heat. Add {yellow_onion}, season with a pinch of {salt}, and sweat for several minutes until translucent and sweet with no browning. Stir in {parsley} for the last minute.
3. Add {eggs}, {black_pepper}, and {nutmeg} to the soaked {kaiser_rolls}, then fold in the warm {yellow_onion} mixture. Mix gently until evenly combined, then let the dumpling mixture rest so the bread can fully hydrate.
4. With damp hands, form the rested mixture into compact dumplings. Press firmly enough that they hold together, but do not squeeze hard or they will turn dense.
5. Bring a wide pot of well-salted water to a gentle bare simmer over medium heat, never a boil. Lower in the dumplings and poach gently until they are puffed, set, and heated through.
6. Lift out the dumplings carefully, let excess water drain, and serve at once while hot. Finish with a little extra {parsley} if you like.