Summary

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

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Instructions

1. Warm the milk and pour over the bread cubes.
2. 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.
3. 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.
4. 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.
5. Goes well with goulash, sauerbraten, etc.
6. If you want, you can also experiment with other herbs (marjoram, basil, etc.) and give it a Mediterranean touch with roasted pine nuts.