Dumpling Recipes

Bayerische semmelknödeln (Bavarian bread dumplings). To accompany meat and poultry stews. Makes 16-18 dumplings. Discard the crusts from a 1 lb/500 g sliced loaf and cut it in large cubes. Pour over ½ cup/125 ml milk and leave for 5 minutes until soaked. Stir to break up the bread. Fry 1 finely chopped onion in 2 tbsp/30 g butter until soft but not brown and stir into the bread, together with 2 tbsp chopped parsley. Season to taste and stir in two beaten eggs to bind the mixture. Using two tablespoons, shape balls of the mixture and drop them into a pan of salted boiling water, or into soup or broth. Poach for 10-15 minutes or until the dumplings are well done.