Upper Palatinate Dumpling Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 roll (s), sliced (e.g. Kaiser rolls)
- 200 ml milk
- 3 egg (s)
- 1 teaspoon salt
- breadcrumbs
For the marinade:
- 2 onions)
- 1 tablespoon oil, sunflower oil
- 1 dash vinegar, (not too short)
- 1 pinch (s) sugar
- Salt and pepper, from the mill
- possibly chives
Print Recipe
Pin Recipe Instructions
- You need bread dumplings from the day before:
- (The following bread dumpling recipe is only a suggestion. Any other variant is also possible)
- Put the sliced rolls in a bowl and pour boiling milk over them. Cover the bowl with a cloth and wait until the steam and hot milk have softened the rolls (approx. 5 minutes). Then add the three eggs and the salt. Mix everything together. The dough should be soft but not too sticky. Add breadcrumbs to get the consistency you want. Let the dough rest a little (about 15 minutes)
- Bring salted water to a boil in a large saucepan. Moisten your hands and form dumplings and add them to the boiling water. Turn down the stove. The dumplings should steep for about 15-20 minutes (depending on size), not boil.
- So, and here is the actual recipe:
- Cut the dumplings from the previous day (important) into thin slices and place in a bowl. Cut the onions into cubes and add. Then add oil, vinegar and sugar, salt and pepper to taste. Mix everything well and let it steep for 30 minutes.
- If you like, you can also add chives.
- Suitable as a side dish for approx. 4 people or as a main course for 2 people.
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