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Print this Recipe    Knodel

Bread Dumplings (Semmelknodel)

1/2 lb stale white bread
1 C milk, warmed
1 T cooking oil
1 medium onion, chopped
3 eggs
1/2 t salt
1/4 t white pepper
1/8 t nutmeg
3 T chopped parsley

Break bread into small pieces; place in a medium bowl and pour milk
over. Saute onion in oil till brown. 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. Boil dumplings in
water, being careful not to overcrowd the pot. Do not cover.
Simmer over low heat about 15 minutes; dumplings are done when they
float.

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