I was not 100% satisfied with the last recipe that I used to make semmelknödel as it required too much tweaking. The below recipe is new, and I found that the knödel bound a lot better with this version. I am going to try this recipe again, boiling the knödel for a few minutes and then putting them in the oven to finish cooking. I think this would make them crispier, which is how we like our stuffing.
90 grams (3.2 oz) onion
90 grams (3.2 oz) fat
0,3 liter (8.5 oz) milk
dash of salt
parsley (to taste)
oregano (to taste)
500 grams (18 oz) bread cubes
80 grams (2.8 oz) flour
1. Finely chop the onion and fry in fat until translucent. Let cool slightly.
2. Whisk the eggs, milk, and salt. Put the bread cubes, onion, and parsley in a large bowl. Pour the egg mixture over them and stir.
3. Pour flour over top of breadcrumb/egg mixture. Wet hands, then mix the flour into the breadcrumb/egg mixture. Form dumplings.
4. Bring a large pot of salted water to a boil, add the dumplings, and boil the dumplings for about 15 minutes.