Summary

Ingredients

• 4 bread roll (s), stale
• 1 medium onion (s)
• 1 tablespoon parsley, finely chopped
• 3 tablespoon oil
• 400 g flour
• 20 g yeast, fresh
• 0.25 liter ¼ milk
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 2 tablespoons oil
• 3 egg (s)

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Instructions

1. Cut the rolls into small cubes. Finely dice the onion and sweat in oil until translucent. Add the bread rolls and slowly roast lightly, taking care not to let the onion get too dark, then allow to cool.
2. In the meantime, sift the flour into a mixing bowl and form a hollow in the middle. Mix the yeast with 2 tablespoons of lukewarm milk and the sugar, stir in a little flour and pour into the well. Let rise for about 15 minutes.
3. Process the flour with the yeast, salt and 2 tablespoons of oil as well as the remaining, lukewarm milk and eggs into a viscous dough and let rise for another 30 minutes.
4. Now mix the cooled bread cubes with the dough, shape three to four (depending on the pot size) loaves, dust with flour and let rise for another 15 minutes.
5. Bring a large, deep saucepan half full with water to a boil. Then, depending on the size, add the loaves to the boiling water in two or more courses and cook covered for about 20 to 25 minutes.
6. Tip: it is better to tie a linen cloth with kitchen twine or a piece of string on the pot in such a way that a deep hollow is formed and the yeast dumplings are covered and cook in the steam. Cut the finished dumplings into 1 - 2 cm thick slices with a thread, if necessary, cover with aluminum foil and keep warm in the oven at 100 ° C until all the dumplings are ready.