A traditional dish of both Austrian and Bavarian cuisine. Differences only in form: in Austria knedli sculpt small balls, and in Bavaria-large balls, sometimes one on the whole plate! But regardless of the shape, bread dumplings are really delicious. They are just perfect with thick meat goulash and those types of roast, where a lot of delicious sauce. At your request, you can change the filling of dumplings, adding various herbs, spices, replacing onions with dried tomatoes, or even cheese. Create and enjoy!
Pieces of white bread are placed in a bowl and pour the milk. Stir and leave for 15 minutes to swell.
I advise you to cut off the crust from the bread, but the weight of the bread without crusts should be 350 g. I did not do this and had to knead the bread mass very carefully.
Finely chop the onion
Chop the parsley
In butter simmer the onion for 10 minutes on low heat
Remove from heat, add parsley, stir
Put the mixture on a plate to cool down quickly
To the swollen bread add the onion with parsley, eggs, nutmeg and a little salt and pepper to taste.
Well knead the bread dough first with a spoon, and then with your hand.
The mass should be very sticky and form into a ball. If the mass is not too thick and refuses to stray lump, add bread crumbs and knead again. But too many crumbs should not be added, dumplings will be tough.
With wet hands, roll up the bread dough ball, the size of a ping-pong ball. To dumplings turned out for sure, I advise you to cook one ball on trial in boiling salt water: if the mass does not fall apart in the water, then everything is good.
Then everything is simple: roll the balls with wet hands and boil them in batches in boiling salted water for 8 minutes after surfacing.
Immediately spread on plates, pour melted butter, if you intend to consume them as a separate dish, or spread on the sauce obtained from the preparation of meat dishes.
And let you be delicious!