Press Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g rolls, dry
- 100 g Emmentaler
- 1 medium onion (s)
- 2 tablespoon parsley, chopped
- 2 egg (s)
- 125 ml milk
- 1 tablespoon, heaped flour
- salt and pepper
- nutmeg
- 1 ½ liter vegetable broth or meat broth
- oil
- 1 tablespoon chives, chopped
Print Recipe
Pin Recipe Instructions
- Cut the dry rolls (dried for 2-3 days) into small cubes and place in a bowl. Also cut the Emmentaler into small cubes and add to the roll cubes together with the parsley. Season with salt, pepper and nutmeg. Dust the flour over it and stir in.
- Peel the onion and chop finely. Heat 1 tablespoon of oil in a small saucepan and briefly sweat the onions in it, then add the milk and heat briefly. Pour the whole thing over the rolls and distribute well. Beat the eggs and stir in as well.
- If the mixture is too dry, warm up a little more milk and add it. The bread cubes should be slightly damp but not too wet. Let the mass stand for 15 minutes.
- Heat a little oil in a non-stick pan. Form small, flat dumplings with your hands, squeezing them firmly so that they don`t fall apart. From this amount I get about 10 - 11 pressed dumplings. Fry the dumplings in the pan over medium heat until golden brown on both sides.
- In the meantime, bring the broth to a boil. Then reduce the heat and let the fried dumplings steep for 8-10 minutes (in two stages).
- Serve sprinkled with chopped chives. The amount is enough for 2 - 3 people. 1200 ml of broth is sufficient for 2 people.
- In the freezer, I always portioned diced bread rolls in 250 g. Then pressed dumplings or bread dumplings are prepared a little faster. I also chopped parsley in the freezer in winter.
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