1 loaf of stale white bread
1 medium onion chopped fine
1 c. hot milk
salt and pepper to taste
1/4 t. nutmeg
1/4 c. flour

Braise onion in butter or margarine till soft (not brown). Cut bread in small cubes (1/2 -3/4 inches). While cutting bread and placing in large bowl alternately add salt, pepper, nutmeg and flour and then add cooked onion. Add milk and mix thoroughly, form into golf ball sized dumplings (mixture should hold together and should not be soggy; wetting hands will prevent mix sticking to hands). If it is to wet add bread crumbs, if too dry add more milk, Add salt to water (as for pasta) and bring to boiling, add dumplings to water and let boil then turn to gentle simmer for 15 minutes.
(Yield 16-20 dumplings)

Bread Dumpling recipe is published in our March, 2000 Menu Minder.

You may like to try these other German style recipes below: