Heat up a pan with the butter and cook the chopped onion until translucent and soft.
1 Tablespoon Butter, 1 medium Onion
Grab a large mixing bowl and add in the sautéed chopped onion, bread pieces, milk, egg, all-purpose flour, salt, black pepper, nutmeg, and parsley.
4.4 ounces Stale Bread, ⅔ cup Milk, 1 Egg, 1 Tablespoon All-purpose Flour, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, pinch Nutmeg, 1 Tablespoon Parsley Fresh
Mix everything together and mash together with your hands until all ingredients are well incorporated.
Leave the bread dumpling mass to rest for about 15 minutes.
Prepare a large pot with water and salt and bring to a boil.
Water, Salt
Shape your dumplings into equal sized balls.
Drop the Semmelknödel dumplings into the cooking water. Reduce the heat of the water so that the water won't boil up too much or else the movement can open up the dumplings. The water should be cooking but not vigorously.
Cook the dumplings for about 8–10 minutes. They will swim on top.
Take out the Knödel from the cooking water and strain.
Serve still hot as a side dish with other local meals.
Notes
You will want to serve 2-3 dumplings per person. The base recipe makes about 5-6 dumplings.