German bread dumplings (Semmelknoedel)

Step 1

Place the bread cubes in a large bowl. Heat the milk until it begins to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.

Step 2

Meanwhile, melt the butter in a pan over medium heat. Add the onions and stir until softened. Add the parsley and remove from the heat. Pour into the bowl with the bread along with the eggs, salt and pepper. Use your hands, pressing the dough through your fingers until it's smooth and sticky.

Step 3

Bring a large pot of lightly salted water to a boil. The water should be at least 8 to 10 centimeters deep. When the water is boiling, make a test dough about the size of a small orange or tangerine by punching and rolling it between wet hands. Drop them gently into the boiling water. If it sinks, the dough is too wet. In this case, add some breadcrumbs to the remaining batter.

Step 4

Shape the rest of the dough into large round pieces and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a plate with a large slotted spoon. They should come out soft, spongy and delicious!