Vegan German Bread Dumplings (Semmelknödel)

Ingredients

• 6 cups Stale bread, cubed (gluten-free bread can be used)
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh parsley, chopped
• 2 tablespoons Potato starch
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Warm water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 6 cups of stale bread, cubed, into a large bowl.
2. 2Heat a small skillet over medium heat (176.7°C / 175°C). Add the 1/2 medium onion, finely chopped, and the 2 cloves garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Add the sautéed onion and garlic mixture to the bowl with the bread cubes.
3. 3Add the 1/4 cup fresh parsley, chopped, 2 tablespoons potato starch, 2 tablespoons nutritional yeast, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bread mixture. Toss gently to combine.
4. 4Pour the 1 cup of warm water over the bread mixture. Mix everything together thoroughly with your hands or a spoon until the bread is evenly moistened. Let the mixture sit for 10 minutes to allow the bread to absorb the water.
5. 5With slightly damp hands, form the bread mixture into 8-10 balls, about 5.08-7.62 cm in diameter. Gently shape them into round dumplings.
6. 6Fill a large heavy-bottomed pot with water, add a pinch of salt, and bring it to a gentle simmer over medium heat (82.22-87.78°C / 82-88°C). Do not let the water boil vigorously.
7. 7Carefully lower the formed dumplings into the simmering water, ensuring they are not overcrowded. Cook for 20-25 minutes, or until the dumplings are firm to the touch and have expanded slightly. They will float to the surface when cooked through.
8. 8Using a slotted spoon, gently remove the cooked dumplings from the water. Serve the Vegan German Bread Dumplings hot.

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