Big Bread Dumpling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 rolls
- 0.5 liter ½ milk
- 4 egg (s)
- butter
- Flour
- bacon
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Cut 5-6 old rolls and pour in ½ liter of hot milk and let it work, then stir in 4 eggs.
- For the dumpling side dishes:
- Leave out the butter and fry the onions and bacon in it. The amount of onions is up to you. Depending on who likes a lot of bacon / onions, you can also add a lot of bacon. But not too much, not that the lump breaks apart
- Lead the dumpling side dishes to the dumpling and add the flour. In fact, enough flour has to be poured in until the dough is a real dough. It can no longer be muddy.
- Then take a normal, clean tea towel and dust one side with flour. The dumpling dough is now placed in the middle of the towel on the dusting side. Now wrap the dough in the towel, not too loosely. And tie together on the left and right side. (looks like candy). You can also attach the towel if you want to make more dough, for example.
- Now bring a pot of water to the boil and place the dumpling in it. The ends of the towel should be facing out of the pot. Then lower the temperature so that the dumpling drags on. The water should no longer boil, it should be just before it.
- The dumpling is ready after about ½ to ¾ hour. It doesn`t matter if the lump is in the water for a longer period of time. When the dumpling is ready, you can take the dumpling out of the towel and place it on a plate. where you then cut it into slices.
- What goes with the dumpling: I personally like it with a roast, red cabbage and a lot of sauce.
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