German Bread Dumplings (Semmelknödel) - Dairy & Nut-Free

Ingredients

• 6 Stale Bread Rolls, cubed
• 1 cup Dairy-Free Milk (e.g., Soy Milk)
• 1/2 medium Onion, finely chopped
• 2 tbsp Parsley, chopped
• to taste Salt, Pepper, and Nutmeg
• 1/4 cup All-Purpose Flour
• for simmering Vegetable Broth

Instructions

1. 1Place the 6 cups of stale bread rolls, cubed, into a large bowl. Pour the 1 cup of dairy-free milk over the bread cubes and let them soak for about 10 minutes, or until the bread is softened.
2. 2While the bread is soaking, heat 1 tablespoon of vegetable oil (or use a non-stick pan) in a small skillet over medium heat (350°F / 175°C). Add the 1/2 medium onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Add the softened bread mixture, the cooked onion, and the 2 tablespoons of parsley, chopped, to a clean large bowl. Season with salt, pepper, and nutmeg to your liking.
4. 4Gently mix all the ingredients together. Gradually add the 1/4 cup of all-purpose flour, mixing until a cohesive dough forms. If the dough feels too wet, add a little more flour, one tablespoon at a time. If it feels too dry, add a tiny bit more dairy-free milk, one teaspoon at a time.
5. 5With slightly damp hands, shape the dough into 8-10 balls, each about the size of a tennis ball.
6. 6Pour enough vegetable broth into a large, heavy-bottomed pot to hold the dumplings comfortably (about 6-8 cups). Bring the vegetable broth to a gentle simmer over medium heat (180-190°F / 82-88°C). Carefully place the formed dumplings into the simmering broth, making sure not to overcrowd the pot; cook in batches if necessary.
7. 7Cover the pot and let the dumplings simmer gently for 20-25 minutes. The dumplings are done when they feel firm to the touch and have puffed up. Carefully remove the dumplings from the broth using a slotted spoon and serve hot.

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