Summary

Ingredients

• 4 slices toast, diced and soaked in milk
• 1 egg (s), clumped
• 10 tablespoon breadcrumbs
• 80 g butter, soft
• 1 bunch chives, cut into fine rolls
• 2 teaspoons broth, grained
• 1 pinch nutmeg
• 2 liters vegetable stock

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Instructions

1. Squeeze out the toast. Mix all ingredients well and form small dumplings out of the mixture.
2. Bring the broth to the boil and cook a test dumpling. It`s ready when it comes to the surface. If it does, cook the others as well and let them drain well on a wire rack. If it doesn`t hold up, stir in a little more cornstarch or an egg yolk. You can change the consistency with breadcrumbs and / or flour. The dough should be fairly firm and dry.
3. Makes a great addition to soups and can be stored in the refrigerator for a few days or frozen.
4. Tip:
5. Make very small dumplings and fry them in butter with a house garlic in a pan and then sprinkle them over the salad.