Stollen Dumplings – Sweet or Savory
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 rolls, from the day before (about 200g)
- 200 g Stollen, (Christmas stollen)
- 150 ml milk
- 2 egg (s)
- 2 tablespoon breadcrumbs
- a bit salt
- 2 teaspoons sugar
- 2 teaspoons orange peel, grated organic
Print Recipe
Pin Recipe Instructions
- Cut the rolls into very thin slices, crumble the stollen and put both in a bowl. Add the orange peel to the milk, heat it lukewarm and whisk with the eggs. Pour egg milk over rolls and stollen and let steep for 15 minutes.
- Knead everything with your hands to an even mass. If it sticks too much, mix in 1-2 tablespoons of breadcrumbs.
- Bring the salted water to the boil in a large saucepan. In the meantime, form 4 dumplings from the mixture, add to the water and let stand over a mild heat for 15-20 minutes.
- The dumplings don`t taste sweet or like stollen! They go very well with all kinds of roasts and are comparable to bread dumplings!
- If you prefer to serve the dumplings as dessert, take more sugar (approx. 3 tablespoon) and also mix sugar and cinnamon on a flat plate. Drain the dumplings briefly and roll them in the cinnamon sugar. It goes well with vanilla sauce or ice cream.
- We like to have it at Easter - if there is still Christmas stollen there - we don`t like to eat it that much.
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