Bavarian Bread Dumplings (Semmelknödel)
Bavarian home cook Brigitte Drexler’s soul-satisfying bread dumplings are great for sopping up the rich pork gravy from the braised roast. This recipe first appeared in our December 2012 issue along with Todd Coleman’s story Bavarian Dream.
- 5 kaiser rolls (about 1 lb.), thinly sliced
- 3 tbsp. olive oil
- 1 small yellow onion, minced
- 2 cups milk
- 1⁄4 cup minced parsley, plus more to garnish
- 1⁄4 cup flour
- 1⁄2 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
- 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.
- 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.
- 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.