Name: Bavarian bread dumplings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 dumplings
Ingredients: 6 pcs bread roll; 250 ml milk; 3 pcs eggs; 1 pc onion; 30 g butter; 2 tablespoons parsley; 2 tablespoons plain flour; 1 pinch nutmeg; 1 teaspoon salt; 1 pinch cracked pepper; 3 l water; 2 teaspoons salt

Step by step process

Preparing the base

1
These Bavarian dumplings always start with good bread. Cut the stale rolls into small cubes, transfer them to a larger bowl, and pour over lukewarm milk. Let them soak for about 15 minutes so they soften nicely but do not fall apart into mush.
2
Finely chop the onion and fry it in melted butter until golden and fragrant. Stir in the chopped parsley and let it wilt briefly so the aroma fully develops. Pour the fragrant mixture over the soaked rolls and stir everything gently together.
TIP:
Use a sharp knife, chill the onion for a moment, and slice it under cold running water, or with brief pauses. These steps will make slicing easier and reduce tearing.
3
Add the eggs, plain flour, a pinch of freshly grated nutmeg, salt, and pepper to taste. Knead everything by hand into a thicker, slightly sticky dough that holds its shape well. Cover the dough and let it rest for 10 minutes.

Shaping and cooking

4
With dampened hands, shape the dough into smooth balls roughly the size of a tennis ball. The given amount yields about ten evenly sized pieces.
5
In a large pot, bring salted water to a boil and then reduce it to a gentle simmer. The water must not boil hard. Carefully lower the balls into the water and poach them for 18 to 20 minutes, until they float to the surface and grow noticeably in volume.

Serving

6
Lift the cooked balls out with a slotted spoon and let them drain for a moment. Serve them warm with roasts and mushroom or cream sauces as a hearty Bavarian side dish.
TIP:
When slicing hot dumplings, use a clean thread or a sharp knife with a gentle stroke to maintain their shape and texture without crushing them.