Authentic Bavarian Semmel Knoedel (Bread Dumplings) - cooking recipe

Ingredients

2 -3 hard French rolls (day old)
1 tablespoon coarsely chopped fresh parsley
1/2 cup warm milk
1 large egg
salt
pepper
freshly grated nutmeg

Preparation

Slice the rolls into 1/4-inch thickness.
Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
Bring a pot of salted water to a boil.
Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
Remove dumplings with a slotted spoon into a colander to drain.
Serve with stew or goulash or gravy.
Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.