Emmentaler Bread Dumplings in Preserving Jar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g bread (s), dry, mixed
- 150 g nuts, chopped
- 1 liter milk
- 2 egg yolks
- 4 egg (s)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pinch (s) nutmeg
- 1 large vegetable onion (s)
- 2 tablespoons oil
- 2 bunches parsley
- 200 g Emmentaler cheese, rated
Print Recipe
Pin Recipe Instructions
- Boil and prepare 8 tumbler glasses á 1/4 liter. Preheat the oven to 150 ° C fan oven.
- Cut the bread into small pieces, add the nuts and parsley.
- Bring the milk to the boil and let it cool down a little. Add the eggs and all the spices to the milk and stir. Pour everything over the bread cubes and mix.
- Finely chop the vegetable onion and sauté gently with the oil so that it is translucent but not brown and then add to the dumpling mixture. Finally fold in the cheese and let everything rest for about 10 minutes.
- The dough should be more liquid than normal dumpling dough, as moisture is lost through the cooking method. Pour in some milk if necessary.
- Grease the glasses to about 1 cm below the rim. Fill with the dumpling mixture up to approx. 1-2 cm below the edge. Close with screw caps or glass lids with rubber and clips.
- Put enough cold water in a deep baking sheet so that the glasses are about 1-2 cm deep. Cook in the oven for 55-60 minutes. (It is possible that some moisture is pressed out through the rubber ring, but this is not a problem.)
- At the end of the cooking time, the dumplings still look a bit damp, this has to be the case so that they are nice and juicy.
- Take jars out of the oven and remove the clips the next day. It is essential to do the touch test and test whether the lids are tight.
- The canned dumplings can be kept for at least 6 months.
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