German Bread Dumplings (Semmelknodel )

Posted in response to a request. I have not tried this, times are approximate.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1⁄2 lb  day-old white bread, cut into 10 slices
• 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 ground nutmeg
• 3  tablespoons  finely chopped parsley

Directions

1. Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.
2. Heat oil in a medium skillet; Add onion; sauté until golden brown.
3. Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.
4. Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.
5. Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.
6. Dumplings are done when they float.
7. Carefully remove dumplings with a slotted spoon; drain well.
8. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.