Bread Dumpling Recipe (Semmelknödel)

Ingredients:
​Serves 4
500g day old Country Sourdough Bread or Baguette
1.5 teaspoons salt
350g luke warm milk (more if needed)
3-4 eggs
1 small onion diced
One bunch fresh parsley shopped 

Directions:

1. Cut bread into thin slices and tear into chunks. Place in a large bowl and add salt and milk. Cover and rest for 20 minutes or longer if the bred was very hard. 
2. Sautee onion and parsley in butter add to the bread and milk. 
3. Bring large pot of salted water to a boil
4. Add eggs to the bread mix and combine with your hands into a uniform mass
5. Use wet hands to form one test dumpling and place in boiling water, if dough is too loose add some bread crumbs or flour. 
6. Divide dough into portions and form the rest of the dumplings in the size you like. Wet hands are best here. 
7. Place the dumplings in boiling water, place a lid on top and return to a boil, then partially open the lid and reduce heat to a strong simmer. Cook dumplings for 15-20 depending on size.
8. Take out dumplings with a slotted spoon and place on a hot plate. Serve immediately with Chanterelle Mushroom Sauce.

Tips:

• Reduce milk if the bread is relatively fresh, increase milk and steeping time if bread is hard and dry. For best results use five day old sourdough bread.
• In a hurry? Use hot milk and reduce steeping time.
• Left Overs? Cut into slices and fry in a cast iron pan with butter and top with an egg for breakfast or lunch.