1. Slice the rolls into 1/4-inch thickness. 2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes. 3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg. 4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings. 5. Bring a pot of salted water to a boil. 6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done. 7. Remove dumplings with a slotted spoon into a colander to drain. 8. Serve with stew or goulash or gravy. 9. Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls. ---------------------------------------------------------------------------
Nutrition
Ingredients
