Semmelknodel (Bavarian Bread Dumplings)

This recipe is from the town of Fischbachau, outside of Munich.

• Ready In: 1 hr 10 mins
• Yields: 14 dumplings

Ingredients

• 5  kaiser rolls, thinly sliced
• 3  tablespoons olive oil
• 1  small yellow onion, minced
• 2  cups milk
• 1⁄4 cup parsley, minced plus more to garnish
• 1⁄4 cup flour
• 1⁄2 teaspoon nutmeg, freshly grated
• 3  eggs, lightly beaten
•  salt & freshly ground black pepper, to taste
•  hot  pork gravy, for serving

Directions

1. Heat oven to 325 degrees F.
2. Spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). Transfer to a large bowl and set aside.
3. Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown (10 minutes). Transfer to the bowl with the bread and set aside.
4. 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.
5. 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 inch balls and set aside.
6. Working in batches, add balls to boiling water, and cook until firm (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.