Bread Dumplings (Bavarian Semmelknödel)

A specialty of the Bavaria region of southern Germany, famous SemmelKnödel are soul-satisfying bread dumplings that are great for sopping up your favourite rich gravy.

5 kaiser rolls (about 1 lb), thinly sliced
3 Tbsp. extra-virgin olive oil
1 small yellow onion, minced
2 cups milk
¼ cup fresh parsley, minced
¼ cup all-purpose flour, unbleached
½ tsp. nutmeg, freshly grated
3 eggs, lightly beaten
kosher salt
black pepper, freshly cracked

Heat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Spread sliced rolls onto 2 baking sheets, and bake until slightly dry, about 12 minutes; transfer to a large bowl, and set aside.

Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown, about 10 minutes; transfer to the bowl with the bread, and set aside. Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs; season with salt and pepper, and using your hands, mix until evenly combined.

Bring an 8 qt saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2" balls (about 4 oz. each); set aside. Working in batches, add balls to boiling water, and cook until firm, about 15 minutes.

Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter; sprinkle with parsley, and serve in bowls surrounded by gravy.

Makes 14.