Bread Dumplings with Parsley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 500 g bread roll (s), stale, thinly sliced (can also be bouht ready-made as dumplin bread)
- 1 bunch parsley
- 1 small onion (s)
- 50 g butter
- 2 egg (s)
- 1 teaspoon, leveled salt
- Water, salted or meat broth
- semolina
Print Recipe
Pin Recipe Instructions
- Warm up the milk. Pour the lukewarm milk over the dumpling bread and let it steep for 30 minutes. Wash, drain and chop the parsley. Peel the onion and dice it very small. Turn the butter out beforehand and let it soften a little.
- Add the chopped parsley, eggs, salt, onion cubes and softened butter to the dumpling bread mixture and work everything into a smooth dough with your hands. If the dough is too mushy, add enough semolina until the dumplings stick together.
- Bring a large saucepan with water or meat broth to the boil and add fist-sized dumplings to the boiling water or broth. It is advisable to first put a sample dumpling into the boiling water to see whether it remains firm. Turn the temperature down to medium heat and let the dumplings steep for 15 minutes. Remove the dumplings with a skimmer or scoop and let them drain.
- It goes well with roast pork with sauce.
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