Knodel

Method

Dice the stale bread into small cubes and soak in warm milk for 15 minutes until softened. Finely chop the onion and fry gently in butter until golden, then add to the bread mixture along with beaten eggs, flour, parsley, salt, pepper and nutmeg, stirring until well combined. Let the mixture rest for 10 minutes to firm up. Bring a large pot of salted water to a gentle boil, then using wet hands, form the mixture into 8 dumplings and carefully drop them into the simmering water. Cook for 15-20 minutes until they rise to the surface and remain there for 2 minutes. Remove with a slotted spoon and serve immediately with melted butter and crispy breadcrumbs, or alongside roasted meats and gravy.