Bread Dumplings, Optionally with or Without Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g bread roll (s), stale bread or the equivalent amount dry bread, cut into small cubes
- 1 large onion (s), diced
- 2 egg (s)
- 250 ml milk
- Parsley, chopped
- Salt and pepper, mace
- some butter or a few cubes bacon
- Chives, chopped
Print Recipe
Pin Recipe Instructions
- Warm the milk and pour over the bread cubes.
- Sweat the butter and / or bacon cubes with the chopped onion in a pan until translucent. Add chopped herbs. Add to the bread and milk mixture and let cool down a little. Season well. Then add the 2 eggs and knead well with your hands. Then shape about 15 dumplings with moistened hands. Let them steep in boiling salted water for about 20 minutes.
- Leftover dumplings can be sliced and fried in the pan with bacon and onions (possibly with a beaten egg). The raw dumplings are also very easy to freeze.
- So that they don`t fall apart too much during cooking, it is advisable to let the dumplings dry on a baking sheet for a few hours before cooking.
- Goes well with goulash, sauerbraten, etc.
- If you want, you can also experiment with other herbs (marjoram, basil, etc.) and give it a Mediterranean touch with roasted pine nuts.
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