Semmel Knoedel - Bread Dumplings

Semmel Knoedel - Bread Dumplings
Serves 12
2 oz of lardons, diced
2 small white onions, small dice
2 tsp. canola oil
8 pices of day old rolls 9substitute old sourdaough) cut into cubes
1 1/4 cup whole milk
2 Tbsp. unsalted butter
4 whole eggs
4 tsp. finely chopped flat leaf parsley
In a skillet over med. high heat add the oil and the lardons> Fry the lardons until crispy. lower the heat and add the onions. Cook until the onions are trans lucent.
In a sauce pan heat the milk and butter together.
In a large mixing bowl add the rolls. Pour the milk and butter mixture over the rolls and stri. Add the onions, lardons and the fat from the skillet. stir and let it cool enough to handle.
Beat the eggs and stir in the parsley. Add to the bread mixture ( make sure it's cooled, otherwise your eggs will curdle) and season with salt and freshly ground pepper. Mix and make sure everything is incorporated. Lightly flour your hands and roll the mixture into 12 dumplings.
In a large stocj pot, add enough salted water for the dumplings to move around. Bring to a boil. Once boiling add the dumplings. Bring it back to aboil and lower the heat to a simmer. Do not cover. After 20 minutes, use a slotted spoon and remove the dumplings. Serve
Go great with Sauerbraten or other kinds of roasts.