German Brot Knödel (Bread Dumplings)

• •6 oz Day-old crusty bread (e.g., French baguette or rustic white bread) (cut into 1/2-inch cubes)
• •1.5 cup Milk (whole or 2%) (warmed)
• •2 piece Large eggs
• •0.5 piece Yellow onion (finely chopped)
• •2 tbsp Fresh parsley (finely chopped)
• •1 tbsp Butter
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (freshly ground, or to taste)
• •0.3 tsp Nutmeg (freshly grated)
• •2 tbsp All-purpose flour (optional, if mixture is too wet)

Instructions

1. 1

   Place the cubed day-old bread in a large mixing bowl. Pour the warm milk over the bread and gently toss. Let it soak for about 10-15 minutes, allowing the bread to soften completely. Do not squeeze out the milk.

2. 2

   While the bread soaks, melt the butter in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 5-7 minutes. Remove from heat and let cool slightly.

3. 3

   To the soaked bread, add the sautéed onion, beaten eggs, chopped parsley, salt, pepper, and nutmeg. Use your hands to thoroughly mix and gently knead the mixture until all ingredients are well combined and the bread has broken down into a coarse dough. The mixture should be moist but hold together.

4. 4

   If the mixture feels too wet and doesn't hold its shape, add 1-2 tablespoons of flour to bind it further. With wet hands, form the mixture into 8-10 uniform dumplings, about 2 inches in diameter. Be gentle but firm to ensure they are compact.

5. 5

   Bring a large pot of salted water or broth to a gentle simmer (not a rolling boil). Carefully drop the bread dumplings into the simmering liquid. Do not overcrowd the pot; cook in batches if necessary. Reduce heat to low and simmer gently for 15-20 minutes, or until the dumplings float and are cooked through. You can test one by cutting it open to ensure it's firm in the center.

6. 6

   Using a slotted spoon, carefully remove the cooked dumplings from the water and drain well. Serve immediately with gravy, roasted meats, or a side of melted butter and fresh parsley.

Chef's Tips

• 💡Using truly day-old or slightly stale bread is key; fresh bread will absorb too much liquid and result in mushy dumplings.
• 💡Don't overmix the dough once the eggs are added, or the dumplings can become tough. A gentle hand is best.
• 💡For extra flavor, you can sauté a slice of bacon or speck along with the onions and add it to the mixture.
• 💡Brot Knödel are fantastic when pan-fried in butter the next day, giving them a crispy exterior.