Semmelknödel – The Classic Recipe

Bring a large pot of water to a boil.

Add some salt to the boiling water.

Put the bread cubes into a large bowl.

Heat the milk in a pot or microwave until hot.

Pour the hot milk over the bread cubes in the bowl and cover with a cloth. Let the mixture soak for about 10 minutes.

Peel the onion.

Wash the parsley thoroughly.

Dice the onion finely.

Chop the parsley finely.

Heat the butter in a pan and sauté the diced onions until translucent.

Add the sautéed onions to the soaked bread cubes in the bowl.

Add the 3 eggs to the bowl with the bread cubes and onions.

Add the chopped parsley, grated nutmeg, and salt (to taste).

Gently fold in all ingredients until well mixed. Be careful not to knead too much to keep the dumplings light.

With slightly moistened hands, form hand-sized dumplings from the mixture.

Carefully place the formed dumplings into the gently simmering salted water.

Let the dumplings cook for about 10 minutes over medium heat.

To reheat the next day, slice the Semmelknödel.

Fry the dumpling slices in butter in a pan until crispy and brown.