Grammel Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g bread roll (s), very finely chopped stale ones
- 300 ml milk
- 3 egg (s)
- 1 onion (s)
- parsley
- 200 g cracklin reaves, chopped into small pieces
- salt and pepper
- 4 tablespoon semolina
- 2 tablespoon butter
- some flour, for rolling the dumplings
- 750 g sauerkraut
- 2 onions)
- Flour
- water
- possibly curry
- a little fat
Print Recipe
Pin Recipe Instructions
- Mix the milk with the eggs and pour over the bread, salt and pepper.
- Heat the butter and roast the chopped onion in it until golden brown, pour over the diced breadcrumbs, chop the parsley and add to the dumpling mixture with the chopped greens and semolina, mix well, leave to stand for about 10 minutes.
- Shape the dumplings (with wet hands), roll them in a little flour and put them in the boiling water, cook for about 3 minutes, then switch back and let them steep for about 20 minutes.
- Sauerkraut goes best with it: B. a branded sauerkraut.
- Roast the onion, dust it with a little flour, roast it, add a little water and add the sauerkraut, simmer for about 15 minutes - you can also add curry (tastes wonderful) - and goulash or gravy.
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