Bread Dumplings with Lye
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 rolls, stale
- 1 pretzel stick (s) or pretzel rolls or pretzel, fresh
- 200 ml milk, room temperature
- 1 medium onion (s)
- 2 tablespoon herbs (parsley, chives), chopped
- 1 pinch (s) salt
- 5 medium egg (s)
- 1 tablespoon butter or margarine
Print Recipe
Pin Recipe Instructions
- Cut 5 old rolls into small pieces. Chop up the pretzel stick, pretzel roll or pretzel and add. Pour the milk at room temperature over the whole thing (if you want it to go faster, you can also make the milk a little warm).
- Peel the onion, cut into small pieces and sweat in a little melted butter or margarine until translucent. Now add the onion to the mixture and fold in. Then add the eggs. Add herbs and season with salt. Let the dough stand for approx. 20-30 minutes.
- Now shape the dumplings or a dumpling roll with damp hands and carefully pour them into hot salted water. Let the dumplings stand in it for about 20-25 minutes (do not boil). Take out and serve hot.
- Tip: Cut a roll of bread dumplings into letters with a piece of string.
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