Bread Dumplings
19.09.2018
4 Servings
- 4 old rolls
- 1 small onions
- parsley, butter
- ca. 1/4l milk
- 1–2 eggs
- ca. 30g flour
- Dice the rolls finely and sauté in butter over medium heat (butter burns easily!) until crisp. Sauté onions in a second pan until translucent.
- Beat milk, eggs and salt together, pour over the fried bread dices and let rest. Add flour as necessary. If the dough is too dry add some milk.
- Form a small test dumpling and cook in boiling salted water. If it disintegrates add some more flour.
- Form dumplings and cook ca. 10–15 minutes according to size.