Ingredients
- 1 large (400 grams) baguette
- ½ bunch parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup (240 ml) milk
- ½ cup (115 grams) unsalted butter, melted
- 4 large eggs, separated
Instructions
- Cut the bread into ½ inch (12 mm) cubes and roughly chop the parsley.
- Place the bread and parsley in a large bowl along with the nutmeg and salt. Pour in the milk and melted butter and mix.
- Separate the eggs and add the yolks directly to the bread mixture. In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the bread mixture until fully incorporated.
- Using a thin dish towel, form the mixture into a log and use cooking twine to tie off the ends. I made three separate logs to make them easier to cook and slice.
- Bring a large pot of salted water to boil. Reduce heat and keep at a low boil. Place the knedliky in the pot and cook for approximately 25 minutes, turning every so often to ensure the dumplings cook evenly.
- Remove from the water and allow to cool slightly. Unwrap, slice into 1 inch (2.5 cm) rounds and serve warm.