Roasted Dumplings with Egg
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 roll (s), stale
- 250 ml milk
- 1 egg (s)
- salt
- 1 medium onion (s)
- 1 bunch parsley, finely chopped
- 50 grams flour
- 2 cloves garlic)
- 2 egg (s)
- pepper
- some dill
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the rolls into slices. Pour the milk over it and let it stand for a while.
- In the meantime, peel the onion, cut into small cubes and roast until dark brown.
- Then add the roasted onion, egg, finely chopped parsley and flour to the breadcrumbs and knead everything very well. Form dumplings out of it with damp hands and soak in boiling salted water. Turn the temperature down by half and simmer gently for about 15 minutes.
- Tip: You can tell that bread dumplings are ready when they turn by themselves in the boiling water from time to time.
- Cut the cooked dumplings into approx. 1 cm cubes. Peel and squeeze the garlic and sweat it in a little heated oil. Add the diced dumplings and toast them a little. Whisk the two eggs a little, pour over the dumplings and season with salt and pepper. Roast the whole thing for a few more minutes until the eggs are no longer soft. Finally sprinkle some dill over it. Serve immediately.
- Note: You can of course also use bread dumplings that are left over from the day before.
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