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German Bread Dumplings (Semmelknodel)



  • 1/2 pound stale white bread
  • 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 nutmeg
  • 3 tablespoons chopped parsley


  1. Break bread into small pieces; place in a medium bowl and pour milk over.
  2. Sauté onion in oil until brown.
  3. Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff - add more milk or bread to adjust consistency. Working with floured hands, form mixture into a roll about 2 1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling.
  4. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover the pot.
  5. Simmer over low heat for about 15 minutes; dumplings are done when they float.


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