Bavarian Bread Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 rolls, stale
- 1 onion (s)
- 1 clove garlic
- 1 bunch parsley, chopped
- 10 g butter
- 0.25 liter ¼ milk, lukewarm
- 3 egg (s)
- salt
- pepper
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and clove of garlic and sauté in the hot butter. Stir in chopped parsley and set aside to cool.
- Cut the rolls into thin slices and pour lukewarm milk over them in a large bowl. Stir in eggs, salt and pepper. Work in the onion and parsley mixture and finally bind with a tablespoon of flour. If the mass is too mushy, it can be strengthened with breadcrumbs.
- Form medium-sized dumplings with damp hands and steep in the boiling salted water for about 15 minutes more than boil.
- The dumplings are done when they rise.
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