Summary

Ingredients

• 100 g bread (s), (dumplin bread)
• 0.5 dl ½ milk
• 2 tablespoon heavy cream
• 1 medium peppers, red, pitted, washed and slightly cut
• 1 teaspoon, heaped paprika powder, noble sweet
• 2 teaspoon, heaped tomato paste
• some salt and pepper
• 25 g butter
• 1 tablespoon oil
• 1 medium onion (s), very finely chopped
• 2 tablespoon chives, very finely chopped
• 1 small egg (s), whisked
• some flour
• some breadcrumbs
• 2 tablespoon cheese, finely grated Appenzeller as desired (optional)

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Instructions

1. Put the dumpling bread in a bowl.
2. Put the milk, cream, pepper pieces, paprika powder and tomato paste in a bowl and puree very well with the hand blender, season well with salt and pepper. Then put the sauce in a small pan, add the butter and slowly heat while stirring until the butter has melted. Then pour the whole thing over the dumpling bread, mix well and cover with a tea towel.
3. Wash out the small pan, dry it and heat it with a little oil, sauté the onions in it and pour it over the dumpling bread. Then cover the mixture with the tea towel and let it cool down a little.
4. Add the chives and the egg to the mixture, mix everything very well. If the mixture is a little too thin, consolidate with a little flour and breadcrumbs.
5. Heat a saucepan with salt water.
6. Shape the mixture into small dumplings and let them steep in boiling salted water for 12 to 13 minutes.
7. Then serve the hot dumplings in hot chicken, beef or vegetable bouillon.
8. First make a test dumpling to see whether the mixture holds up.
9. If you want the dumplings with cheese, add some cheese before you shape the dumplings.