Saveur.com: Daily Fare: Semmelknödel (Bavarian Bread Dumplings)

Saveur.com: Daily Fare Latest Recipes from saveur.com

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Semmelknödel (Bavarian Bread Dumplings) Oct 11th 2013, 13:42 Enlarge Credit: Todd Coleman MAKES ABOUT 14 DUMPLINGS INGREDIENTS 5 kaiser rolls (about 1 lb.), thinly sliced 3 tbsp. olive oil 1 small yellow onion, minced 2 cups milk ¼ cup minced parsley, plus more to garnish ¼ cup flour ½ tsp. freshly grated nutmeg 3 eggs, lightly beaten  Kosher salt and freshly ground black pepper, to taste  Hot pork gravy from braised pork recipe for serving INSTRUCTIONS 1. Heat oven to 325°. Spread sliced rolls onto 2 baking sheets, and bake until slightly dry, about 12 minutes; transfer to a large bowl, and set aside. 2. 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. 3. 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.

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