Hearty Bread Dumplings Without Milk and Egg

Summary

Ingredients

• 8 roll (s), vegan, from the day before
• 2 medium onion (s), red
• 2 tablespoon chives, freshly cut
• 0.5 ½ bunch parsley, finely chopped
• 500 ml vegetable stock, strong (slightly spicy)

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Instructions

1. Dice 7 rolls into small cubes. Finely grind 1 bread like breadcrumbs in a blender. Cut the onions into small cubes.
2. Put the breadcrumbs, the finely chopped herbs and the onion cubes in a large bowl. Heat the vegetable stock and pour it hot onto the breadcrumbs. Stir briefly and let cool down a little. The vegetable broth should really taste a little over-spiced (almost too salty), because the taste is lost a little while cooking.
3. When the mass has cooled down lukewarm, knead everything with your hands. Now add the ground bread roll and knead well again. Now this mass should no longer stick to the hands. Otherwise, just chop up 1 bread roll in the mixer and add it. Now shape the dumplings (we love them the size of table tennis balls).
4. Bring the water to a boil, turn the heat down and add the dumplings to the simmering water. It is important that it should no longer boil bubbly, but just simmer in front of it. The dumplings are ready after approx. 12-15 minutes, depending on their size. Lift out the dumplings with a slotted spoon and enjoy.