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Ingredients
ServingsOriginal: Serves 4
- oil5 tbsp
- onion, chopped2
- bread rolls, white; cut into small cubes10
- egg4
- milk, approximately3 cup
- parsley, washed and chopped1 bunch
- flour, approximately7 tbsp
- salt1 tbsp
- white pepper1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.
Combine the bread cubes and the cooked onions.
Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.
Mix the parsley and flour into the dough. Season with salt and pepper.
Form balls of the dough about the size of tennis balls.
Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes.
Region evidence: recipe text — “Bavarian Bread Dumplings”
