German Bread Dumplings (Semmelknodel ) - cooking recipe

Ingredients

1/2 lb day-old white bread, cut into 10 slices
1 cup milk, warmed
1 tablespoon vegetable oil
1 medium onion, chopped
3 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 tablespoons finely chopped parsley

Preparation

Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
Heat oil in a medium skillet; Add onion; saute until golden brown.
Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
Dumplings are done when they float.
Carefully remove dumplings with a slotted spoon; drain well.
Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.