Bread dumplings, they always work

 

Ingredients:

•1 onion(s), finely chopped

•250 ml milk

•3 Owner(s)

•6 stale rolls (semmeln)

•3 tbsp parsley, chopped

•10 g Butter

•Salt and pepper, freshly ground

•possibly breadcrumbs, for binding

Preparation:

The preparation can be found on page 2

First, cut the bread rolls into small cubes or thin slices. Now, briefly sauté the chopped parsley and onion in the butter, but do not let them brown, then mix with the bread cubes. Heat the milk until just before boiling and pour over the bread cubes. Let it swell for about 10 minutes.

Now add the eggs, beaten with salt and pepper, and stir everything into a dough that's not too stiff. If the dough is too soft, add some breadcrumbs; don't use any flour.

You have to form tennis ball-sized dumplings with wet hands and let them cook in the simmering, but not bubbling, liquid (salt water or broth) for 20 minutes until they rise to the top.

Bread dumplings are the ideal side dish to goulash, roast pork or braised mushrooms.