Bread Dumplings (Semmelknodel)

Course : German
Serves: 1
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1/2 pound stale white bread
1 cup milk -- warmed
1 tablespoon cooking oil
1 medium onion -- chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons chopped parsley

Preparation / Directions:

Break bread into small pieces; place in a medium bowl and pour milk over. Sauté onion in oil till brown. Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff -- add more milk or bread to adjust consistency. Working with floured hands, form mixture into a roll about 2-1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float. from THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout.

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  (5 3/4 Stars!)
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