Bavarian Bread Dumplings with Parsley and Nutmeg

What you need

• 300 g (10 1/2 oz) stale white bread rolls, at least 1 day old
• 250 ml (1 cup) whole milk, plus a splash if needed
• 20 g (1 1/2 tbsp) butter
• 1 small onion, finely diced
• 3 tbsp flat-leaf parsley, finely chopped
• 2 large eggs, beaten
• 1 tsp salt, plus more for the cooking water
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fine dry breadcrumbs, only if the mixture is loose

Method

Restated from the original video

1. 1

   Cut the rolls into 1 cm (1/2 in) cubes, crust included, and put them in a large bowl.

2. 2

   Heat the milk until hot but not boiling and pour it over the bread. Press the cubes down with a spoon and leave for 15 min, until soft.

3. 3

   Melt the butter in a small pan over medium heat. Cook the onion until soft and pale golden, 6-8 min.

4. 4

   Add the onion and its butter to the bowl, along with the parsley, eggs, salt, nutmeg and pepper.

5. 5

   Knead with your hands until everything is evenly mixed. The mass should be moist, slightly sticky and hold together when squeezed.

6. 6

   If it feels loose, work in the breadcrumbs 1 tbsp at a time. If it is crumbly, add a splash more milk.

7. 7

   With wet hands, shape the mixture into 8 firm balls and press each one compact.

8. 8

   Bring a wide pot of well-salted water to a boil, then lower the heat until the surface only trembles. Rapid boiling breaks the dumplings apart.

9. 9

   Lower in 1 dumpling as a test. If it holds its shape, add the rest without crowding the pot.

10. 10

    Simmer gently for 20 min, turning them once halfway. A cut dumpling should look evenly soft inside, with no wet bread at the center.

11. 11

    Lift out with a slotted spoon, drain for a few seconds and serve hot beside braised meat and plenty of sauce.

Imported from everyday-delicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.