Knödel Recipe

In a large bowl, soak the bread cubes in milk until softened, about 5 minutes.

In a skillet, sauté the chopped onion in butter until translucent. Remove from heat and let cool.

Add the cooled onion, beaten eggs, parsley, salt, and pepper to the bread mixture. Mix well.

In a separate bowl, combine the flour and baking powder. Gradually add to the bread mixture until fully incorporated.

Shape the mixture into golf ball-sized dumplings, wetting your hands with water to prevent sticking.

Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water.

Reduce heat to a simmer and cook the dumplings for 15-20 minutes, or until they float to the surface.

Using a slotted spoon, remove the dumplings from the water and serve hot.