Traditional German Bread Dumplings

This is a great recipe when you have stale white bread - homemade, French/Italian bread, or hard rolls are the best. Do not use packaged sliced sandwich bread - it just doesn't work right.

Have leftover bread dumplings? Great! Slice them and fry them in a bit of butter. Serve with fried eggs for breakfast or a light lunch. I've been know to make extra dumplings just for the leftovers!

After the first few times you make these, you'll get the feel of the right consistency of the batter and probably don't need to make a "test dumpling". You'll soon be a pro at making these great gravy soaker-uppers!

Bavarian Bread Dumplings

Ingredients:

10 -12 slices stale bread (about 8 rolls)
1 1/2 cups milk, lukewarm
1 tsp. salt
3 slices bacon, chopped
1 small onion, chopped
1 tbsp. fresh parsley, chopped
2 eggs
breadcrumbs as needed

Instructions:

Cut bread or rolls, with crusts, into small pieces and put in bowl.
Add milk and salt. Let soak for about 1 hour.
Pour off excess milk.
Fry bacon and onion until bacon is crisp and onion is translucent. Add parsley.
Add bacon mixture to bread mixture. Stir.
Add eggs and mix in thoroughly.
If mixture is too soft to form into dumplings, add breadcrumbs - just a tablespoon at a time - until mixture can be formed into dumplings using moistened hands or two wet tablespoons.
Form a test dumpling and drop into boiling salted water and simmer. If it still holds together after 10 minutes, continue making the rest of the dumplings.
The dumplings need to simmer about 20 minutes.

Hints:

Don't use a knife when cutting these dumplings apart - pull apart with your fork.

German Bread Dumplings

"Semmelknödel"

Bavarian Bread Dumplings

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