Semmelknödel (Bavarian Bread Dumplings)
Bavarian home cook Brigitte Drexler's soul-satisfying bread dumplings are great for sopping up the rich pork gravy from the braised roast.
Yield: makes ABOUT 14 DUMPLINGS
- 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.