Serviettenknödel

Ingredients

• 400 g stale rolls
• 400 ml milk
• 1 onion
• 1 tbsp butter
• 2 tbsp freshly chopped parsley
• 4 eggs
• 75 g Semolina
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 Tbsp butter (for the cloth)

Instructions

1. 1.

   Cut the rolls into about 1 cm cubes. Bring the milk to a boil and pour it over the bread in a bowl. Let sit for about 10 minutes.

2. 2.

   Peel and finely dice the onion, then sauté it in hot butter until translucent. Stir in the parsley and add it to the soaked bread. Add the eggs and semolina, season with salt, pepper, and nutmeg, and knead into a firm dumpling dough. If needed, add more semolina.

3. 3.

   Spread a damp linen or dishcloth (pre-washed) with butter in the center and place the dough on top. Shape into a long roll and fold it into the cloth. Tie the ends with kitchen twine, leaving some space for expansion. Place in boiling salted water and let simmer for about 40 minutes at low heat.

4. 4.

   Remove the dumpling from the water, let rest briefly, then unwrap from the cloth. Slice and serve.