Pour hot, nut-brown butter over the diced rolls or ready-made dumpling bread and mix loosely. Let it steep for 10 minutes.
Beat the warmed milk with the eggs and spices and roasted onion and pour over the bread. Mix well, work in the parsley, lovage and flour. It should be a supple, soft mass (but not as soft as the liver dumplings). Cover and let steep for at least 1/2 hour. Shape dumplings with wet hands, press firmly and turn round.
Now fill a hole insert that is already hanging over steam with the dumplings (but should not touch - they open nicely) and steam the dumplings for about 20 minutes. Then check with a chopping needle whether the dumpling is done. To do this, prick the needle towards the middle and hold it to the lip, it should feel hot.
If the dumplings are cooked in water, bring it to the boil, salt well, insert the dumplings, simmer gently for about 20 minutes. Don`t boil bubbly! Possibly add 1 tablespoon of non-slip flour to the dumpling mixture. A good dumpling comes up straight away and when it`s done it always turns around in the water.
This mass can now be expanded as required - if I give 100 g pork belly and 1 Landjäger finely diced and roasted in fat, I get very good Tyrolean bacon dumplings
If I add 200 g (3 different types of cheese from spicy to mild) I get wonderful cheese dumplings.
If I add 150 g of finely chopped mushrooms or chanterelles and some garlic, this results in wonderful mushroom dumplings. These go well with pot roasts or game.
If I add 150 g fine go nuts (roasted without fat), this results in fine nut dumplings, they also go well with game and braised meat.
Ingredients
Print Recipe
Pin Recipe