Directions

1. 1

   Cut the bread into small cubes approximately 1/2 inch in size. If your bread is still soft or moist, proceed to the next step to dry it out. If it is already quite stale and hard, you may skip the drying step.

2. 2

   Preheat your oven to 325°F (160°C). Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes, stirring halfway through, until they are slightly dried but not browned. The cubes should feel firm but not hard. Remove from the oven and let cool slightly.

3. 3

   Heat 1 tablespoon of butter or oil in a large saucepan over medium heat. Add the minced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Transfer the onion to a small plate.

4. 4

   In the same saucepan, warm the milk over medium heat until small bubbles form at the edges (do not boil). Pour the warm milk into a large mixing bowl.

5. 5

   Add the cooled bread cubes, sautéed onion, egg, parsley, flour, nutmeg, and a generous pinch of salt and pepper to the bowl with the warm milk.

6. 6

   Using your hands or a sturdy spoon, mix all ingredients thoroughly until well combined. The mixture should be slightly moist but hold together. If it seems too dry, add 1-2 tablespoons more milk. If it is too wet and does not hold together, add 1-2 tablespoons more flour.

7. 7

   Allow the mixture to rest for 15 minutes at room temperature. This allows the bread to fully absorb the milk and helps bind everything together. Test by gently forming a small ball with your hands; it should hold its shape. If it falls apart, mix in 1-2 tablespoons more flour and let rest for another 5 minutes.

8. 8

   Fill a large pot with water and bring to a boil. Add salt to the water (about 1 tablespoon salt per quart of water). Wet your hands with cold water to prevent sticking.

9. 9

   Using your wet hands, gently shape the mixture into 6 large balls, each about the size of a tennis ball. Work quickly and handle them as little as possible to keep them compact.

10. 10

    Carefully place each semmelknödel into the gently boiling water, maintaining a steady boil but not a rolling boil that could break them apart. Cover the pot partially to maintain heat.

11. 11

    Cook the dumplings for approximately 15 minutes. They are done when they have risen to the surface of the water and feel firm to the touch when gently pressed.

12. 12

    Using a slotted spoon, carefully remove the cooked semmelknödel from the boiling water and allow them to drain briefly on a paper towel-lined plate.

13. 13

    Serve the warm semmelknödel in shallow bowls and top with your choice of gravy, creamy mushroom sauce, or other thick sauce. Serve immediately while still warm.